The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokkien, Cantonese and Instant Noodles

Authors

R. Moss
P. J. Gore
I. C. Murray

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Light and scanning electron microscopy have been used as a part of a research program designed to study the influence of flour quality and processing variables on three of the noodle types that are popular in South East Asia . The noodles selected for study were Cantonese, Hokkien and modern instant. They represent the range of cooking and processing variables that are commonly encountered in these products . Flour particle size and the choice of alkaline ingredients influence protein development during the sheeting process . A continuous protein matrix is required in t he raw noodle if it is to have good eating quality when cooked. The swelling of the starch granules during cooking disrupts the protein matrix and the extent of this disruption at the surface of the noodle is related to surface stickiness and cooking loss.

Recommended Citation

Moss, R.; Gore, P. J.; and Murray, I. C. (1987) "The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokkien, Cantonese and Instant Noodles," Food Structure: Vol. 6: No. 1, Article 9.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol6/iss1/9