Transactions of the ASAE · 2003 · 51 citations · 0 references
Superheated steam was used to dry raw white salted noodles prepared from Canadian Prairie Spring White wheatand to evaluate the effect of different drying regimes on noodle texture. Dried noodle breaking strength was generally greater(preferred) when lower steam temperatures and shorter exposure times were used. At temperatures of 130.C and greater(140.C to 160.C), the nature of the noodle changed from a traditional dried product to a partially cooked instant noodle.At 110.C and 120.C, noodle texture improvements in recovery, adhesiveness, and gumminess were overwhelmed by thedeleterious effects on key textural parameters (maximum cutting stress, resistance to compression, and noodle surfacefirmness), resulting in an unacceptable commercial product.