Relevant bibliographies by topics / Noodle quality

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Noodle quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Noodle quality"

1

Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con
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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture con
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Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (July 4, 2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had
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GECAN, JOHN S., and JOHN C. ATKINSON. "Microanalytical Quality of Macaroni and Noodles." Journal of Food Protection 48, no. 5 (May 1, 1985): 400–402. http://dx.doi.org/10.4315/0362-028x-48.5.400.

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A survey was conducted to determine the sanitary quality of macaroni and noodle products. The official method of the Association of Official Analytical Chemists was used to recover light filth such as insect fragments, whole or equivalent insects and rodent hair fragments from 225-g samples of macaroni and noodles (764 units of macaroni and 725 units of egg noodles). Insect fragments, the most frequently encountered defect, were found in 66% of the macaroni product samples and 83% of the egg noodle samples. Insect fragment counts ranged from 0 to 317 with a mean of 4.3 for macaroni products an
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McCormick, KM, JF Panozzo, and SH Hong. "A swelling power test for selecting potential noodle quality wheats." Australian Journal of Agricultural Research 42, no. 3 (1991): 317. http://dx.doi.org/10.1071/ar9910317.

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A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality whe
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Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (December 10, 2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves
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Park, Bock-Hee, Kyeong-Mi Koh, and Eun-Raye Jeon. "Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours." Family and Environment Research 58, no. 1 (February 21, 2020): 121–30. http://dx.doi.org/10.6115/fer.2020.009.

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption
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Nurjannah, Henny, Wanda Lestari, and Saskiyanto Manggabarani. "Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes." Jurnal Dunia Gizi 2, no. 2 (December 31, 2019): 108. http://dx.doi.org/10.33085/jdg.v2i2.4588.

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Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 e
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Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (September 6, 2019): 153. http://dx.doi.org/10.22146/agritech.43541.

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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at va
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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adv
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Dissertations / Theses on the topic "Noodle quality"

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.<br>Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Incre
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Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á
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曾潔瑜 and Kit-yu Kathleen Tsang. "Evaluation of genetic resources of wheat and triticale for improving noodle quality." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221750.

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Sadeque, Abdus. "Genetic mapping of noodle quality characters and rust resistance in hexaploid wheat." University of Sydney, 2008. http://hdl.handle.net/2123/3795.

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Doctor of Philosophy<br>Polyphenol oxidase (PPO) catalyses undesirable darkening in wheat products such as Asian noodles. Genetic variation for PPO activity is characterized in bread wheat. Australian wheat breeding programmes recognize that reduced PPO activity is an important quality target. Despite this interest from breeders, no varieties possessing extremely low and null PPO activity exist. The development of null PPO wheat varieties is dependant on an understanding of the genetic control of the null phenotype. Knowledge of these factors will accelerate efforts to deve
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Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats." University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.

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[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conj
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Kim, Renee Boyoung. "Quality preferences for wheat and wheat flour, noodle wheat markets in Japan and South Korea." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0010/NQ60313.pdf.

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CHUNG, HUI-CHEN, and 鍾惠禎. "Quality Characteristics Of Auricularia Polytricha Noodle." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/7hv68a.

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碩士<br>弘光科技大學<br>食品科技所<br>104<br>The Auricularia polytricha powder (APP) was used to substitute 5%, 10%, and 15% (w/w) of all purpose flour to make Chinese noodles, assigned as APP5, APP10, and APP15, respectively. The proximate composition (carbohydrate, moisture, fat, ash, protein and dietary fiber), physical qualities (yield, water activity, Hunter L, a, b, and pH), and microoragnisms (total plate count, coliform, and E. coli) of raw A. polytricha noodles was analyzed. The physical qualities (texture and Hunter L, a, b), cooked qualities (moisture, weight gain, volume gain, cooked loss), and
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han, wu tsung, and 吳宗翰. "Studies on the flavor and quality of chinese white noodle." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/60130456503435456993.

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碩士<br>大葉大學<br>生物產業科技學系<br>93<br>ABSTRACT This thesis is consists of five sections. In the first section, Solid phase micro-extraction fibers (CarboxenTM / polydimethylsiloxane; CAR / PDMS and Polydimethylsiloxane / Divinylbenzene; PDMS / DVB) were used to isolate volatile compounds from boiled Chinese white noodle and milled Chinese white noodle to determine the best absorption time and temperature for the absorption of the volatile compounds from noodles. The absorbed volatile compounds were quantified and identified by GC and GC-MS, respectively. Twenty-six volatile compounds were identifie
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Ruddenklau, Helle G. "Kernel hardness, protein, and viscosity as predictors of udon-noodle quality." Thesis, 1994. http://hdl.handle.net/1957/37051.

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The Asian noodle market is responsible for the increased volume of wheat imported to that region in recent years. Soft white wheat produced in the Pacific Northwest is mainly used for baked products, whereas an Australian wheat, Australian Standard White, is preferred for noodles. To enter this market soft white-wheat cultivars with properties similar to or better than Australian Standard Whitemust be developed. This process is difficult as little is known of the factors that influence noodle quality. The use of grain-protein percentage, kernel hardness, and six viscosity parameters measured b
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Wang, Chun. "Effects of wheat endosperm protein content and composition on white noodle quality." 2003. http://hdl.handle.net/1993/20022.

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Books on the topic "Noodle quality"

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Asian Noodle Manufacturing: Ingredients, Technology and Quality. Elsevier Science & Technology, 2020.

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Hou, Gary. Asian Noodle Manufacturing: Ingredients, Technology and Quality. Elsevier Science & Technology, 2020.

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Simmonds, DH. Wheat and Wheat Quality in Australia. CSIRO Publishing, 1989. http://dx.doi.org/10.1071/9780643101456.

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The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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Ruddenklau, Helle G. Kernel hardness, protein, and viscosity as predictors of udon-noodle quality. 1994.

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Weight, Chris. Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.). 1996.

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Janto, Mimi. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. 1997.

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Book chapters on the topic "Noodle quality"

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Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles, 363–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

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Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Chen, C. C., and Shu-Ying Sophia Yang. "Wheat Milling and Flour Quality Analysis for Noodles in Taiwan." In Asian Noodles, 75–97. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch4.

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Karim, Roselina, and Muhammad Tauseef Sultan. "Factor Affecting Quality of Yellow Alkaline Noodles." In SpringerBriefs in Food, Health, and Nutrition, 19–24. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12865-8_6.

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Ross, Andrew S. "Quality evaluation of noodles." In Asian Noodle Manufacturing, 63–94. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-812873-2.00005-4.

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Cato, Larisa. "Wheat and flour quality requirements." In Asian Noodle Manufacturing, 13–23. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-812873-2.00002-9.

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Technical, AACC. "Pasta and Noodle Cooking Quality--Firmness." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-66-50.01.

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Solah, V. A., and G. B. Crosbie. "Noodles: Testing for Quality." In Encyclopedia of Food Grains, 154–60. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-394437-5.00131-5.

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Solah, V. A., and G. B. Crosbie. "Noodles: Testing for Quality." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00131-1.

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Conference papers on the topic "Noodle quality"

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Oreta, Andres Winston C., Maejann E. Cuartero, and Nikko Paolo P. Villanueva. "Strength Properties and Microscopic Observations of Concrete with Plastic Wastes as Partial Aggregate Substitute." In IABSE Conference, Kuala Lumpur 2018: Engineering the Developing World. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2018. http://dx.doi.org/10.2749/kualalumpur.2018.0360.

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&lt;p&gt;Sustainable construction can be promoted by producing construction materials with recycled waste. This study aims to address the issue of recycling plastic wastes and providing a means of livelihood in a relocation site of typhoon victims and urban settlers in Metro Manila by exploring the production of quality concrete hollow blocks (CHB) mixed with waste plastic wastes. In the study, the strength properties of concrete with various types of plastic wastes (PW) such as plastic bags (PB) and noodle wrappers (NW) as substitute to fine aggregates were investigated. Different percent sub
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Li Juan Yu and Michael O. Ngadi. "TEXTURAL AND OTHER QUALITY PROPERTIES OF INSTANT FRIED NOODLES AS AFFECTED BY INGREDIENTS." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.16959.

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Kuen, Ng Hui, Mansoor Abdul Hamid, Hasmadi Mamat, Jahurul Haque Akanda, and Fisal Ahmad. "Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles." In 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/iconhomecs-17.2018.43.

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"The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles." In 1st International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2020. http://dx.doi.org/10.11594/nstp.2020.0502.

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Nurminah, Mimi, and Rona J. Nainggolan. "Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008548001520155.

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Nurminah, Mimi, and Rona J. Nainggolan. "The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008526401160119.

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