SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Study on the effects of emulsifier on the quality of instant noodle dried by hot air
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    Abstract:

    The effect of five kinds of emulsifier, CSL-SSL, SSL, SE, GMS and CSL, on water absorption, cooking loss, maximum tensile force, TPA (hardness, gumminess, chewiness), and shear hardness of the instant noodle dried by hot-air was studied. The result showed that the effect of SSL and CSL-SSL on the noodle quality was the most obvious and the optimal contents of them were 0.2%.

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History
  • Received:
  • Revised:
  • Adopted:
  • Online: June 19,2014
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