Quick-boiling noodle production by using infrared drying

► Utilization of infrared drying in noodle production. ► Infrared (IR) provides shorter drying and cooking time. ► Infrared drying improves noodle cooking quality. ► Most of the starch granules in IR-dried noodles retained their birefringence. ► Higher level of amylose–lipid complex formation in inf...

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Veröffentlicht in:	Journal of food engineering 2011-10, Vol.106 (3), p.245-252
Hauptverfasser:	Basman, Arzu, Yalcin, Seda
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Cooking Diffraction patterns Drying Enzymes Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Heating Infrared Noodle Noodles Quality Quick-boiling Starches
Online-Zugang:	Volltext
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