Effect of steaming time preparing noodles supplemented with tapioca starch

DOI

Bibliographic Information

Other Title
  • タピオカ澱粉配合麺の調製時におけるむらし操作導入の効果

Description

The physical properties, sensory characteristics and power consumption were evaluated to elucidate the effect of steaming time on the thermal energy saving and palatability of noodles supplemented with tapioca starch.  Noodles supplemented with 6% tapioca starch and noodles prepared with wheat flour were used.<br>Shortening the boiling time from 10 minutes to 3 minutes and then holding reduced the electrical energy consumption by 32% without any deterioration of palatability.  Noodles supplemented with tapioca starch that had been boiled for 3 minutes and then steamed for 6 minutes were evaluated as the best in respect of the gumminess.  The steaming time more strongly affected the palatability of the noodles than the supplementation with tapioca starch when comparing with the noodles prepared from wheat flour.  The noodles supplemented with tapioca starch became softer with increasing steaming time, whereas there was no further softening of the noodles prepared from wheat after halfway through the steaming period.  The results show that steaming the noodles supplemented with tapioca starch reduced the thermal energy required and that the texture depended on the steaming time.

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Details 詳細情報について

  • CRID
    1390001205559820288
  • NII Article ID
    130005470009
  • DOI
    10.11428/kasei.64.0_152
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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