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Home > Archive>Volume 23, Issue 1, 2015 >51-54
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Effect of different modifiers on quality of corn noodles
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    Abstract:

    Using mixed corn flour, soy flour and wheat flour as material, the processing of corn noodles was optimized by single factor and orthogonal test. The results showed that composite modifier was better than single modifier in improving the quality of corn noodles, and the optimal formula was as follow: wheat gluten 3%, sodium polyacrylate 0.10%, gelatin 2% and gelatin polypeptide 3%.

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  • Online: February 17,2015
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