The impact of ingredient formulation and processing parameters on colour and texture of instant noodles

摘要

Instant Asian noodles represent a major and expanding end use of wheat flour globally although relatively little published information describes the formulation and processing of these products. The objective of this project has been to systematically study and optimise the primary variables of instant noodle processing. In addition, the potential for enhancing quality by incorporation of a commercial lipase preparation has been evaluated. Noodles made on a laboratory scale were evaluated for appearance (colour, uniformity and speckiness), microstructure, texture, fat and moisture uptake as well as cooking properties. Response surface methodology following second order central composite face centred design was used. Among the conditions found to be optimal were the use of a relatively high frying temperature for around 1 min, steaming time of 2 min with a high number of folding steps of the noodle sheets, as well as 5 min of mixing time. These were used in conjunction with two stages of resting with the first taking place after folding and sheeting through the largest roll gap of the noodle maker, and the second applied after the final sheeting of the dough. The formulation of 1% salt in combination with around 0.2% alkaline salts and the ratio of 8:1 (Na2CO3:K2CO3) was found to be the most suitable. The optimised level for incorporation of lipase into the formulation of instant noodles examined in this study to achieve a good quality of instant noodles in respect to the appearance, texture and cooking properties was 0.2%. It is concluded that variations in the formulation and processing of can be used in the selection of approaches in the processing of instant Asian noodles that will provide particular sensory attributes desired by groups of consumers having particular preferences.