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Title page for etd-0125113-171903


URN etd-0125113-171903 Statistics This thesis had been viewed 2832 times. Download 2 times.
Author Hsien-Kang Peng
Author's Email Address No Public.
Department Bioengineering
Year 2012 Semester 1
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 90
Title FEASIBILITY OF MAKING CHINESE NOODLES FROM SOFT WHEAT WITH HIGH PROTEIN CONTENT
Keyword
  • α-Amylase
  • noodles
  • gluten
  • flour
  • wheat
  • wheat
  • flour
  • gluten
  • noodles
  • α-Amylase
  • Abstract Soft white wheat produces white color flour with higher flour extraction and its cost was lower than hard red wheat flour. In order to reducing process costs and increasing types of Chinese noodles, this study aimed to replace hard red wheat flour (HRW, the protein content of HRW130 was 13.0%) by different protein content of soft white wheat flour (SWW, the protein content of SWW115 and SWW107 were 11.5% and 10.7%, respectively) to make chinese noodle and evaluate the quality of noodle including color stability, eating quality, hardness and cooking resistance in comparison with current noodles flour (CAPF) being used in Taiwan. The replacement ratio was 70% and 40%, respectively. The texture properties of dough and noodles, and the sensory of noodle evaluation were evaluated.
    The results showed that the flour and bran yield of SWW was higher than HRW, and its short yield was lower than HRW. A comparison of pasting characteristics of CAPF to HRW130, SWW115/HRW(70:30) and SWW107/HRW(40:60) indicated higher peak viscosity, hot paste viscosity and cool paste viscosity. The pasting characteristics of SWW115/HRW(70:30) and SWW107/HRW(40:60) was similar. In the dough properties, SWW115/HRW(70:30) and SWW107/HRW(40:60) had lower water content of dough, dough stability and dough development of time than CAPF. The dough extensibility of SWW107 was highest; therefore the dough resistance to extension of CAPF was highest.
    The noodles made with SWW115/HRW(70:30) flour samples were found more stable. There were no difference on degenerate rate of product height on all of cooked noodles, but the degenerate rate of hardness, gumminess and chewiness of SWW115/HRW(70:30) was highest. The noodles made with SWW115 flour samples were found more stable on tension force and tension distance. The results of sensory perspective evaluation of noodles showed that there were no difference between SWW115/HRW(70:30) and SWW107/HRW(40:60). These results indicated that to replace hard red wheat flourby soft white wheat flour can make high quality chinese noodle.
    Advisor Committee
  • Shiow-Ling Lee - advisor
  • I-Ching Kuan - co-chair
  • Jenq-Sheng Chang - co-chair
  • Files indicate in-campus access at one year and off-campus not accessible
    Date of Defense 2013-01-23 Date of Submission 2013-01-29


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