PROCESS VARIABLES, GELATINIZED STARCH AND MOISTURE EFFECTS ON PHYSICAL-PROPERTIES OF MUNGBEAN NOODLES

被引：38

作者：

GALVEZ, FCF ^{[1
]}

RESURRECCION, AVA ^{[1
]}

WARE, GO ^{[1
]}

机构：

[1] UNIV GEORGIA,GEORGIA AGR EXPT STN,ATHENS,GA 30602

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

MUNGBEAN; NOODLES; PHYSICAL PROPERTIES; GELATINIZED STARCH; COOK TIME;

D O I：

10.1111/j.1365-2621.1994.tb06971.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 sec, and holding temperatures not lower than 3 degrees C using 5% of total starch as gelatinized starch and holding time of 36 hr.

引用

页码：378 / &

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