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Author อรอนงค์ นัยวิกุล
Titleก๋วยเตี๋ยวเส้นใหญ่กึ่งสำเร็จรูป/อรอนงค์ นัยวิกุล...[และคณะ]
Alternative TitleInstant wide strip rice noodle
Imprint2536
Call# KU T930187

CALL # Volume Number Month Year Barcode Status
Available

AbstractIn order to improve instant wide strip rice noodle quality, the fresh noodle, was prepared by using rice flour composite to modified rice starch by cross-linking with 0.01% epichlorohydrin at ratio 0,25, 50, 75 and 100% of modified rice starch to be formulas 1,2,3,4 and 5 respectively, and compared between 2 methods of drying, first method using tray-drier and second method using freeze-thaw and then tray-drier. The result showed that the instant noodle formula No.3 which was used the equal amount of flour and modified starch (50%)gave good quality fresh noodle which was pale yellowish color, soft and elastic. When compared the drying method, it was found that the tray-drier gave better result than the freeze-thaw and tray-drier. The rehydration of noodle from the first drying method showed better rehydration (2.38)than the second method (2.02). The results from the Lloyd-texture instrument indicated that the third formula gave good texture and better elasticity than the others. The force was 0.85 Newton and length was 16.6 mm.
Descriptปีที่ 27 ฉบับที่ 1 ; 74-78
Subjectผลิตภัณฑ์ข้าว--วิจัย
ก๋วยเตี๋ยวเส้นใหญ่กึ่งสำเร็จรูป
Instant rice noodle
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