Ishfaq Ahmed et al
order to distribute the partially gelatinized starch.
Afterward, the dough was extruded in a pasta
machine, fitted with a die having a pore size of
0.1cm. The noodle strands were steamed for 15
minutes and placed in an electric dryer at 40 ˚C
for 4 hours. Detchewaet al. [53] also steamed the
rice dough in a steam cooker for 30 minutes. After
streaming, the rice dough was kneaded and extruded
via a spaghetti die in a laboratory scale extruder. The
rice spaghetti was dried till the attainment of 10%
moisture concentration in tray drier. The steaming
process is an important step in the production of
instant noodles and rice noodles. Higher gelatinized
starch is needed for the manufacturing of air-dried
instant noodles. The steaming process takes less
time in case of deep-fried noodles compared to hot
air-dried noodles. Excessive starch swelling must
be avoided during the steaming process, as it can
cause many processing problems [1, 14, 55].
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