WA NOODLE MAKER SATISFIES JAPANESE: Quality flour key to a better noodle

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WA NOODLE MAKER SATISFIES JAPANESE: Quality flour key to a better noodle

机译：WA NOODLE MAKER SATISFIES JAPANNESE：优质面粉是改善面条质量的关键

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A JAPANESE sales engineer's dissatisfaction with the taste and texture of his local noodles triggered a chain of events that ended with the opening of a noodle-making factory in Perth. The sensitive taste buds of Kim Kojima, 49, a sales engineer for baker's machinery in the Osaka region of Japan, were deeply offended by the local wheat-based and popular Udon noodle. So he began to search for the reasons why his bowl of noodles displeased him so much.

机译：日本销售工程师对本地面条的口味和质地不满意，引发了一系列事件，最终在珀斯开设了一家面条制造厂。 49岁的金小岛（Kim Kojima）敏感的味蕾，是日本大阪地区面包机机械的销售工程师，对此深感不满，是当地的小麦基和受欢迎的乌冬面。因此，他开始寻找为什么他的那碗面条令他如此不悦的原因。

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《Australian Farm Journal》 |1996年第10期|共2页
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正文语种 eng
中图分类农业科学;
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1. WA NOODLE MAKER SATISFIES JAPANESE: Quality flour key to a better noodle [J] . Australian Farm Journal . 1996,第10期

机译：WA NOODLE MAKER SATISFIES JAPANNESE：优质面粉是改善面条质量的关键
2. Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities [J] . Weng Zi-Jun, Wang Be-Jen, Weng Yih-Ming Food Bioscience . 2020,第期

机译：使用米粉作为主要成分的白盐面条的制备及转谷氨酰胺酶对面条素质的影响
3. Analysis of mixing process of hydrated buckwheat flour (Development of quality evaluation method of buckwheat noodle Part 1) [Japanese] [J] . Horigane A, Yamada S, Hikichi Y, 日本食品科学工学会誌 . 2004,第7期

机译：水合荞麦粉混合过程的分析（荞麦面质量评估方法的发展（第1部分））[日语]
4. Effect of Chickpea and Okara Composite Flours on The Quality of Instant Noodles [C] . Ng Hui Kuen, Mansoor Abdul Hamid, Hasmadi Mamat, International Conference on Social, Applied Science and Technology in Home Economics . 2017

机译：鹰嘴豆和幼渣复合面粉对方便面质量的影响
5. CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE). [D] . SHELKE, KANTHA. 1986

机译：中国湿面条：配方的优化，面条质量的评估；以及化学成分对面条粉（响应面）功能特性的影响。
6. The compositional physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle [O] . Yu Liu, Meijuan Xu, Hao Wu, 2018

机译：发芽绿豆粉的组成理化和功能特性及其对小麦粉面条品质的添加
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

WA NOODLE MAKER SATISFIES JAPANESE: Quality flour key to a better noodle

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