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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43402

Title: 以卡德蘭膠製作夾心麵條之可行性研究
Study of the Production of Three Layers Noodle with the Curdlan Gum
Authors: 宋文杰;曾鑫順;黃靖淑;劉博文
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: 卡德蘭膠;夾心麵條;冷藏;冷凍
Curdlan;Noodle;Cooked quality
Date: 2006-12
Issue Date: 2017-07-27T06:43:38Z
Publisher: 嘉南學報(人文類)
Abstract: Abstract:Thickness of noodle sheet (1mm-5mm), curdlan gel concentration (4%-10%), water amount of noodle sheet (29%-33%) and gel heated temperature (35℃-50℃) on the quality of three layers noodle were examined. The curdlan gel was used as the middle layer of three layers noodle. The firmness of raw three layers noodle was affected by all above factors, but the firmness of cooked noodle was only affected by the water amount of noodle sheet. The firmness of raw three layers noodle was highest with 3 mm thickiness of noodle sheet, 7% curldan gel concentration, 29% water amount of noodle sheet and gel heated at 44℃. Raw noodle without the addition of curdlan gel in the middle layer has higher firmness values. When the noodle is cooked the middle curdlan gel layer could be more resist to over cooking. All three layers noodle will have the problem of separating apart after 3 weeks frozen storage. Although, the production technique could be used as a method to prevent the quality loss of over cooking, these noodles were not suggested for frozen storage.
Relation: 32, pp.520-526
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43402
Appears in Collections:[食品科學系] 期刊論文

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