Cereals processing technology

142 Cereals processing technology
Fig. 7.5 Commercial-scale roller lines normally consist of 5 to 7 roll passes.
Dried noodles are usually considered to have less than 14 percent moisture 2
and are available in a wide assortment of shapes and sizes. In the production of
dried salted noodles the drying stage can significantly influence the quality of
Table 7.3 Texture variables for samples of white salted noodles optimally cooked (Oh
et al. 1983)
Noodle Noodle MCS Work to Compression RTC REC
sample protein (g/mm 2 ) cut (g/mm) slope (g/mm 3 ) (%) (%)
SWF1 9.3 21.8 23.8 7.80 22.0 23.8
SWF2 10.1 26.8 28.9 8.20 32.0 40.9
HWF1 12.7 28.2 31.5 8.43 30.2 42.0
HWF2 12.6 30.5 36.4 7.82 30.0 43.0
HWF3 15.2 43.9 53.4 8.89 42.6 54.2
Com 1 10.4 28.4 24.7 12.32 39.5 45.3
Com 2 11.3 26.7 25.5 9.63 35.0 42.3
Com 3 9.3 25.9 22.4 9.62 30.0 45.0
LSD (p=0.05) 1.5 1.9 0.28 1.7 1.4
SWF1–2, Soft wheat flours
HWF1–3, Hard wheat flours
Com 1–3, Commercial noodle flours