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Wheat Flour Noodles

Autor:   •  April 25, 2017  •  Lab Report  •  1,060 Words (5 Pages)  •  308 Views

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INTRODUCTION

Wheat flour noodles are an important part in the diet of many Asians. Asian noodles are different from pasta products in ingredients used, the processes involved and their consumption patterns. Wheat flour is the main ingredient for making Asian noodles. About three parts of flour are usually mixed with one part of salt or alkaline salt solution to form crumbly dough. The dough is compressed between a series of rolls to form a dough sheet. The gluten network is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are now ready for sale, or are further processed to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.

OBJECTIVE

  • To learn preparation of yellow noodle, kuay teow and pumpkin noodles
  • To determine the ingredient use for yellow noodle, kuay teow and pumpkin noodles
  • To determine the sensory evaluation of different type of noodle

EQUIPMENT

Noodle maker machine, dough mixer, stove, analytical balance, top loading balance, container, strainer, scraper, spoon, vessel and ladle.

INGREDIENTS FOR YELLOW NOODLE

Wheat flour (500 g), water (125 g), alkaline solution (10 g), salt (12.5 g), egg (one) and cooking oil

PROCEDURE YELLOW NOODLE

[pic 1]

INGREDIENTS FOR KUAY TEOW

Rice flour (150 g), wheat flour (1 ½ tbsp), corn flour (2 tbsp), cold water (400 ml), cooking oil (1 tbsp) and salt (1/2 tbsp)

PROCEDURE KUAY TEOW

[pic 2]

INGREDIENTS FOR PUMPKIN NOODLE

Pumpkin (160 g), wheat flour (400 g), salt (1/2 tbsp), egg (one), corn oil (1 tbsp) and tapioca flour (for dusting)

PROCEDURE PUMPKIN NOODLE

[pic 3]

RESULTS

ATTRIBUTES

1

2

3

4

5

ELASTICITY

Very inelastic

Slightly inelastic

Moderately elastic

Elastic

Very elastic

FIRMNESS

Very infirm

Slightly infirm

Moderately firm

Firm

Very firm

STICKINESS

Very non-sticky

Slightly non-sticky

Moderately sticky

Sticky

Very sticky

MOUTH FEEL

Very not mouth feel

Slightly not mouth feel

Moderately mouth feel

Mouth feel

Very mouth feel

COLOUR

White

Pale yellow

Yellow

Yellowish orange

Orange

AROMA

Very dislike

Slightly dislike

Moderately like

Like

Very like

OVERALL ACCEPTABILITY

Very not acceptable

Slightly not acceptable

Moderately acceptable

Acceptable

Very acceptable

TABLE 1: SENSORY EVALUATION INDICATORS

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