| 3.2 Steaming
The process of steaming is carried out in
manufacturing rice noodle. During streaming,
starch gelatinization and protein denaturation takes
place in wet raw noodles. The cooking of noodles
depends upon the original water, temperature and
pressure of the steam and the time the product is
exposed to steaming process [5]. Noodles steamed
with hot water spraying speed up the starch
gelatinization process and are stopped by washing
with cold water. The dough must have high water
absorption capacity and the steam must be highly
saturated in order to develop quality steamed
noodle. The steaming process is critical for noodle
cooking. Under-steamed noodles are hard inside
and causes problem in subsequent processing such
as stir-frying prior to serving. While, over-steamed
noodles are sticky and soft. For stir-frying the
appropriate level of moisture must be about 59–
61% in steamed noodles [1, 5].
Fari et al. [5] prepared noodle from 1 kg rice
flour, which was mixed in a Hobart mixer to form
dough. The dough was steamed for 30 minutes in
a kitchen steamer. Then the dough was kneaded in
máy tr
ộ
n chân
không
đượ
c
s
ử
d
ụ
ng nhi
ề
u
224
Chia sẻ với bạn bè của bạn: | 
