碩士 / 國立臺灣大學 / 食品科技研究所 / 85 / Propylene glycol alginate (PGA) was used to improve the rheological
properties of doughs and qualities of extruded noodles. The feasibility of
using patent flour was also investigated. The cooking loss of extruded
noodles was reduced (from 11.98 to 7.12 %) by adding PGA. Also the
viscoelastic properties of doughs and tensile strength and cutting force
of extruded noodles were increased. The viscoelastic properties of doughs
made by clear flour are lower than those made by patent flour. However,
the tensile strength and cutting force of extruded noodles made from clear
flour are larger than those made from patent flour.
The GPC and intrinsic viscosity measurements showed that molecular
weight of protein was increased by adding PGA. From scanning electron
microscope(SEM),the starch granules on the surface of extruded noodles were
embedded in the matrix formed by PGA and gluten. Thus,the cooking loss of
the extruded noodle was reduced.
The addition of PGA was high correlated with rheological properties,
tan(delta)、apparent viscosity (shear rate 100 s-1) and consistency of the
noodle dough and with (r2 ≧ 0.88) the cooking loss and degree of
gelatinization of extruded noodles.
| Identifer | oai:union.ndltd.org:TW/085NTU00252003 |
| Date | January 1997 |
| Creators | Hsieh, Tzung-Han, 謝宗翰 |
| Contributors | An-I Yeh, 葉安義, --- |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 106 |
Page generated in 0.0197 seconds