Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c08307
Abstract: In this study, furan analysis was conducted in instant fried and dried noodles manufactured under various frying and drying conditions, respectively. Instant fried noodles were manufactured via five different frying durations (30-150 s). The levels… read more here.
Keywords: dried noodles; black bean; drying conditions; frying drying ... See more keywords
Changes of lipids in noodle dough and dried noodles during industrial processing.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15844
Abstract: This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of… read more here.
Keywords: processing; changes lipids; industrial processing; dried noodles ... See more keywords
Improvements of dried noodles qualities using two-stages resting: explanation from macro and micro perspectives.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of texture studies"
DOI: 10.1111/jtxs.12652
Abstract: The purpose of this study was to elucidate the effects of two-stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of… read more here.
Keywords: stage resting; noodles qualities; two stage; improvements dried ... See more keywords