Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effect of starch and edible gum on oil content and oil distribution of fried instant noodles
  
DOI：
KeyWord:fried instant noodle  starch  edible gum  oil content  oil distribution
FundProject:
Author NameAffiliation
QI Jinfeng, LI Hongyan, LIU Yaping，etc  
Hits: 1278
Download times: 565
Abstract:
      The effects of kind and ratio of starches and kind and dosage of edible gums on the oil content and oil distribution of fried instant noodles were studied.The Soxhlet extractor was used to determine oil content of fried instant noodles and the oil distribution of fried instant noodle section was determined by laser confocal scanning microscopy. The results showed that when the A4 wheat starch was mixed with 20% tapioca starch, 0.5% sodium caseinate, 1% salt, 0.5% NaHCO3 ,0.5% KHCO3and 40% water, the fried instant noodles produced had lower oil content and uniform oil distribution.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  1026077  Visitors  京ICP备09084417号