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Dissertations / Theses on the topic 'Noodle quality'

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Published: 4 June 2021

Last updated: 19 February 2022

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1

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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2

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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3

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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4

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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5

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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7

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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8

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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9

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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10

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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11

Haung, Yu-Chan, and 黃玉嬋. "Effect of starches from different cereal sourceson the quality of Udon noodle." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/39971533278624250156.

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碩士<br>國立臺灣大學<br>農業化學研究所<br>94<br>Different sources of cereal starch (including rice, wheat and corn) were used as the substituted starch of reconstituted flour for Udon noodle making. The purposes of this study were to investigate the physicochemical properties of different cereal starches first, and then evaluated the cooking, eating and storage qualities of noodle made from reconstituted flours. The results indicated that there were significant differences of cereal starches from different sources in particle size and shape of starch granules, microstructure of amylopectin, pasting and therm

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12

LU, WEN-CHANG, and 呂文彰. "The Influence of Integrated Marketing Communication on Perceived Service Quality and Satisfaction – A Case of Lao-Dong Beef Noodle Attending the Taipei Beef Noodle Festival." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/38439229729767130683.

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碩士<br>國立臺北大學<br>企業管理學系<br>96<br>Since 2005, Taipei international beef noodles festival was get a good response by the public, and promoted beef noodle to be a popular food. At that time, the Lao-Dong Beef Noodle won the third of A-list beef noodle shop at network on-line votes, and won the champion in the Traditional Beef Noodle Cooking Contest next year. Lao-Dong Beef Noodle initiated integrated marketing communication by those activities to promote its meal flavor so that its reputation increases rapidly. The purpose of this study is to discuss whether the effects of integration marketing c

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13

HUANG, KUAN CHANG, and 黃冠彰. "The Impact of Service Quality and Customer Satisfaction on Customer Loyalty- The Beef Noodle Shop." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/04626216308203643769.

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碩士<br>南台科技大學<br>高階主管企管碩士班<br>100<br>This study aimed to explore relationship between catering service qualities and customer satisfaction as well as customer loyalty in beef noodle shop in Kaohsiung. The convenience sampling is taken from customers of beef noodle shops as an object of the study, and mostly on army soldiers. We also take the convenience sampling from companies in order to add the number of samples. In this study, 400 questionnaires were sent out, and 317 valid questionnaires were received. This research found that: (1).The service qualities had positive effect on the customer

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Weight, Chris (Christopher Thompson). "Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.)." Thesis, 1996. http://hdl.handle.net/1957/34221.

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Until recently, the viscoamylograph had been the primary method for measuring starch as it relates to noodle quality in wheat. This method requires a large sample of flour and is time consuming. With the introduction of the rapid visco-analyser (RVA) in 1986 and the more recent flour swelling volume procedure, both the time to determine starch quality and the sample size required have been reduced Parents, reciprocal F��, and backcross generations from a cross involving two white wheat lines were space-planted to study the association among the three procedures for measuring noodle starch qua

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15

Lin, Chia-Long, and 林佳龍. "Effect of steeping liquor on the physicochemical properties of mung bean starch and its noodle quality." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/44689154072070132732.

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碩士<br>靜宜大學<br>食品營養學系<br>89<br>Effects of steeping liquor (lactic fermentation solution, 0.1% NaOH, 0.2% Na2SO3 or distilled water) on the physicochemical properties of mung bean starch were studied. The properties studied including starch granule size, pasting properties, thermal properties, molecular characterizations and chain length distribution. Quality of starch noodle made from starch isolated by different steeping liquors was examined by cooking loss, tensile strength, cutting force and chain length distribution of lintnerized starch noodle. Results showed that the shape of starch granu

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16

林峰益. "Rapid Detection of Oil Quality with Different Functional Frying Noodle by Fourier Transform Near Infrared Spectrometer." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/4askyh.

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碩士<br>弘光科技大學<br>食品科技所<br>105<br>In recent years, the interest in functional foods has increased dramatically, and the best source of added functional ingredients is natural food. It has been extensively reported to have good antioxidant capacity and can be used to enhance the quality and slowness of fried products. The first part of this study will examine the effects of functional components on the quality of fried noodles during storage, and the quality of the lipid oil is checked by traditional chemical titration. In the experiment, it was observed that the frying noodle to which the functi

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17

Chang, Yue-Bin, and 張郁斌. "Effects of Variety and Mixing Ratio of Wheat Flours and Starches on Quality of Instant Fried Noodle." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/69944741031977536025.

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碩士<br>大葉大學<br>食品工程研究所<br>90<br>Abstract The instant fried noodles were processed through mixing, rolling, threading and waving, steaming, cutting, seasoning, deep-frying, cooling, and packing. In this study the doughs were prepared by mixing different wheat flours (high gluten-content flour and medium gluten-content flour) with different variety of starches (potato starch and tapioca starch) by various ratios (88:12 and 76:24). The proximate compositions (moisture, crude protein, and ash) of eight different doughs were tested. The physical properties (cooked weight gain, cooked volu

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18

Huang, Hong Long, and 黃宏隆. "The properties of large- and small-granules of wheat starches and their effects on udon noodle quality." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/30874350745372748646.

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Chen, Chiao-Yi, and 陳巧宜. "A study on the consumer behavior of beef noodle and meat quality.1.Effect of beef noodle store image and cooked beef quality on the consumer behavior.2.Effect of portion cuts of beef with different method of cooking and reheating on the quality of cooke." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/81786376189827108244.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>95<br>Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores o

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20

Huang, Yu-Cheng, and 黃煜程. "Exploring Relationship Quality on Effects of Low-priced Goods for Consumers- Taking the Traditional Noodle Industry as an Example." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/28ubsp.

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碩士<br>高苑科技大學<br>經營管理研究所<br>104<br>Features traditional noodle industry do not just put in the ingredients styling changes, the taste is under the foot, be more changes in texture, beauty, nutrition. Mainly to meet consumer demands in the pasta to eat, eat well. In this paper, expert interviews to interview three distinctive traditional pasta industry operators and industry representatives that have four person to discuss the impact of the quality of low-priced goods for consumers. The services offered include: food products fresh health, intimacy and other comfort and service personnel will be

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Huang, Hung-Chung, and 黃弘忠. "A Study on Relationships among Service Quality, Customer Satisfaction and Customer Loyalty: A Case of L Beef Noodle Restaurant." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3ad4c6.

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碩士<br>國立彰化師範大學<br>企業管理學系<br>107<br>Beef noodle is an affordable gourmet food and can be cooked by different ways. Even every store has its own secret recipe. Meanwhile, more beef noodle chain stores are established. This research would take L beef noodle as an example to explore relationships of service quality, customer satisfaction and customer loyalty. We distributed 500 copies of questionnaire from April 25 to May 25 in 2018. After coding the data, we used descriptive statistics, reliability analysis, t test, ANOVA, simple regression to analyze the data. We found service quality has a sign

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Liang, Shu-Chi, and 梁書驥. "A Study of Using Kano Model to Investigate the Improvement of Quality Elements in Instant Noodle Industry-A Products." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/57353590333522214151.

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碩士<br>大葉大學<br>事業經營研究所<br>97<br>This study is focus on bowl instant noodle product. A product is a object of this study. With A product let me know what factor is customer’s need about bowl instant noodle product. With customer eating instant noodle and completing the questionnaires get what is customer’s voice. Using Kano model classify quality factor after we have result that what quality factor is customer’s need. After using Kano model classify quality factor combine analysis about eating and appearance of four brands instant noodles products, we can find what quality factor of instant nood

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Kongraksawech, Teepakorn. "Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross." Thesis, 2012. http://hdl.handle.net/1957/28583.

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The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close contact after the disruption caused by the milling process. These components further interact once water is added to the flour to create doughs and batters. It is these interactions and the water holding capacities of these polymeric components that are the u

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YU, YISHAN, and 游懿珊. "Shop floor improvement in small and medium business of Food and Beverage Industry - An example of applying Quality Control Circle activity in a Taiwan noodle restaurant." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/60959507734167150834.

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碩士<br>國立清華大學<br>工業工程與工程管理學系<br>100<br>There are many small and medium businesses of Food and Beverage (F&;B) Industry in Taiwan which are famous for its wonderful test around the world; however, in the past few years, more and more F&;B’s owners face difficulties to recruit young and well-educated employees because of the poor condition of the working environment. This research trying to find out if Industrial Engineering can help F&;B Industry to improve its working environment, therefore, increases the competitiveness of Taiwan F&;B industry. The research carries out two improvements du

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CHEN, YUAN-ZHONG, and 陳元鐘. "Quality characteristics of novel spices noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18366057023650505335.

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碩士<br>中州科技大學<br>保健食品系<br>104<br>Salt subjoin to noodles can increase viscoelasticity, flavor, antimildew, antiseptic, and prolong shelf life. The sodium uptake from wheat food was the highest (16%) of commercially processed products in adolescent. The objective were added in different proportions (4-10%) spices (Indian Curry, Italian Seasoning, and Chili) replace salt to investigate the effects on the physical and chemical properties and sensory characteristics of the spice noodles. The results showed all of the wet noodles, under room temperature, have storaged until to 24 hours, while 10% of

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Yeh, Ming-Hsi, and 葉銘溪. "Development and Quality Analysis of Green Tea Noodles." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55338448943453453211.

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碩士<br>大葉大學<br>生物產業科技學系碩士在職專班<br>96<br>Noodles and green tea are both traditional and popular products widely accepted by consumers in oriental countries. A great deal of research indicates that drinking green tea is helpful with anti-inflammation and anti-cancer due to contain the compound polyphenols. In this study, 1-5%(w/w) green tea powder were added to wheat flour for preparation of green tea-noodles via mixing, modeling, and hot air drying. The influence of green tea powder on chemical, physical and sensory properties of the obtained noodles was investigated to determine the appropria

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Hung, Chia-Hui, and 洪家蕙. "Production and Quality Analysis of Burdock-Chinese Noodles." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/52848182358809923586.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>103<br>Burdock (Arctium lappa), is belonged to Asteraceae family. It is rich in polyphenols and dietary fiber, thus its ingestion will benefit to lower blood sugar, blood pressure, and blood cholesterol. In this study, fresh burdock was dried, ground, and sieved to prepare burdock powder. Six different ratios (0%, 2.9%, 5.6%, 8.2%, 10.7%, and 13 %) of burdock powder was added to make Chinese noodles, with the quality investigation and sensory evaluation. The results indicate that pH of product was decreased as the increase of burdock powder content. Additionally

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Wu, Ci-Fong, and 吳其峰. "Quality Function Development in the Instant Noodles Industry." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/56954602732112555793.

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碩士<br>大葉大學<br>事業經營研究所<br>97<br>Keep to provide product of innovation is necessary in a very competitive environ-ment. New product is a important factor that company remain in the environment. Development of instant noodle product seems a simple work, but actually that is com-plete work. Because developing new instant noodle product need skill of manufacture and experience of professor and customer's demand. Customer's demand. is the most important factor of success for develop new instant noodle product. In this study, using Kano-model understand that what is customer’s demand factor and what

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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.

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As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensor

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Wang, Shi-Lain, and 王曉蘭. "Study on the development and quality of banana noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253057%22.&searchmode=basic.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>107<br>Noodles are important flour products in the world. They are not only staple foods and non-staple foods. In recent years, they have been combined with various fruits and vegetables to prepare noodles with color, flavor and special taste and nutrition. The future will be one of the mainstream. Taiwan bananas have been harvested in recent years. How to combine the two to develop banana noodles with hobby and fruit innovation will be new challenges and business opportunities. In this experiment, domestically produced yellow ripe bananas （Northern banana） were

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GUO, DUI-GU, and 郭封谷. "Effects of various additives on the quality of oriental noodles." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/04789254492839368762.

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Asawaprecha, Sunida. "Wheat flour arabinoxylans in soft wheat end-use quality." Thesis, 2004. http://hdl.handle.net/1957/27124.

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Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of overall soft wheat quality used in practice. Duplicate samples of 63 soft white wheat (Triticum aestivum) varieties and breeding lines grown at Corvallis in 2002 were selected to study the relationships between flour and noodle characteristics. Kernel hardness was positively correlated with star

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Cheung, Maggie Yat Wai. "Effects of cultivar and environment on quality characteristics of yellow alkaline noodles." 2003. http://hdl.handle.net/1993/19616.

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Wang, Cheng-Yun, and 王成韻. "The Effects of the Addition of Sourdough on the Quality Characteristics of Noodles." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/87747486004609899701.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>102<br>Chinese noodles made with various sourdough ratios（0％、15％、30％、45％、60％）were studied on their quality characteristics, either raw or cooked state, in terms of pH, appearance, texture, cooking qualities and sensory evaluation. Results indicated, with the increase of the sourdough, pH significantly decreased, and both L＊及W.I. of raw and cooked noodles became darker but was not statistically significant. Addition of sourdough showed a negative impact to the hardness, cooking loss and optimal cooking time, while they had a positive correlation with the tensile dista

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Chiang, Po-Yuan, and 江伯源. "Processing Technology of Rice Noodles: Effect of Milling and Starch on Quality of Product." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/44560556213741633495.

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博士<br>國立臺灣大學<br>食品科技研究所<br>90<br>Abstract Rice noodles are the favorite rice product of compatriots. There were many factors that might influence the quality of rice noodles. For example, material rice, milling methods, particle size and process conditions were important information of the quality of rice noodles. Recently, because of the cost of material rice was a higher, businesses added starch to reduce the cost. Effect of milling methods and add starch on the quality of rice noodles were not unclear completely so far. Therefore, this aim of experiment was to study the correlati

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SHIH, YI-YUAN, and 施益源. "The Case Study of the Statistical Process Control Application to the Noodles Quality Improvement." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/04177331542147521254.

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碩士<br>大葉大學<br>企業管理學系碩士班<br>104<br>It is well recognized to have the statistical process control applied to the real production and plus such practice exists for some time. The main purpose is to inspect the products during the production processing to prevent from any unqualified goods to miss the quality checking, as well as to avoid the possibility of increase on the material and labor cost. The research subject is on the factory which produces the W instant noodles, by taking one production batch to review its production procedures and related production know-how. The intention is to es

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Lin, Hsueh-Liang, and 林雪良. "Effects of Acidification and Pasteurization on the Keeping Quality of Packed Wet-Type Noodles at Chilled Storage." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/64560814922433159315.

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碩士<br>實踐大學<br>食品營養研究所<br>90<br>Abstract Wet-type noodles, such as cold noodle and woo-long noodle, have special mouth-feel and convenience for eating. However, the products are easy to become moldy because of high pH and Aw value. To control the storage stability, acidification and pasteurization were adopted frequently. However, inadequate or non-uniform treatments would affect the storage stability, and excessive treatments would sacrifice the sensory quality. As a result, appropriate methods and conditions for acidification and pasteurization need to be found, in order to conside

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Chen, Yi-Ling, and 陳怡伶. "Studies the relationships between the protein fraction and rheological properties of dough and the quality of noodles." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/09700223119155659888.

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碩士<br>國立嘉義大學<br>食品科學系研究所<br>99<br>The purpose of this study was to investigate effect the protein compositions on the rheological properties of wheat dough and the quality of noodles obtained from 5 different varieties of wheat and 5 flours blended from flour streams. The proximate compositions, protein compositions (can be divided into groups base on solubility and electrophoretic mobility), rheological properties (Farinograph、Extensigraph、Viskograph and Lubricated squeezing flow technique (LSF)) and the quality of noodles properties were analyzed. In the aspects of relationship between prote

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Yang, Shu-Ying, and 楊書瑩. "Feasibility Study of Making White Salted Noodles from U. S. Hard White Wheat and Their Quality Characteristics." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/56933251319356231853.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>94<br>Abstract Hard white wheat is a new type of wheat developed in the U.S. in recent years for Asian market for making Asian wheat flour products including noodles. Hard White wheat produces white color flour with higher flour extraction. Many millers like to use hard white wheat for milling noodles flour. The purpose of the study is to evaluate the processing quality of flour made from hard white wheat and the quality of noodle including color stability, eating quality, hardness and cooking resistance made from hard white wheat flour in comparison with current noo

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Chiu, I.-Yu, and 邱乙彧. "Comparison of Microwave Assisted and Hot Air Dry on the Physicochemical Properties and Eating Quality of Rice Bran Noodles." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/69814885569782528960.

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碩士<br>靜宜大學<br>食品營養學系<br>103<br>Noodle is one of the staple food in Taiwan that is rich in preparation methods and products. For longer shelf life of noodles, air-dried method is always applied in the noodle preparation. However, deterioration of shrinkage on the appearance of noodle and power losses in noodle preparation causing by air-dried method is criticized. Microwave dried method can save much more energy than used to be in air-dried method. Recently, application of microwave to replace air-dried is encouraged. The purpose of this study was to investigate the effect of different proporti

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TAI, YEN-WEI, and 戴彥緯. "A Study of Consumer Preference and Storage Quality of Vinegar in Sesame Salad Dressing replaced by Taiwan Frozen Fruit Juice for Cold Noodles." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/67rb83.

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碩士<br>國立高雄餐旅大學<br>飲食文化暨餐飲創新研究所<br>106<br>This research targets to explore consumer preference and storage quality after replacing the vinegar with three kinds of Taiwan's frozen juices, including lemon, kumquat, and orange in the sesame sauce on traditional cold noodles. In addition, based on the concept of Taguchi method, the sensory evaluation is instrumented to modify the acidity of the sauce by a cross combination of two kinds of amounts of sugar. Initially, before the replacement of the ingredients, an online questionnaire was carried out to evaluate the consumer groups, purchase behavior

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Chi, Cheng-Yang, and 祁正揚. "Studies the effects of sheeting times and added gluten contents on the rheological properties of reconstituted rice dough and the quality of rice noodles." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/42588847907199457224.

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碩士<br>國立中興大學<br>食品科學系<br>88<br>Rice is one of the most important food crop in Taiwan. It lacks gluten so that the rice flour-water dough can not have the viscoelastic properties like the wheat dough. That is unfavorable to the food processing, therefore the varieties of rice flour products is limited. In order to enhance the varieties of rice products, in this study, the rice flour dough added with gluten was used to simulate the viscoelastic properties of wheat flour dough to make the oriental noodles. Many studies reported that gluten, NaCl and sheeting process could influence q

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