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Report processing of fresh noodles, rice noodle pastaand pao production

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Tiêu đề Processing of Fresh Noodles, Rice Noodle Pasta and Pao Production
Tác giả Nguyễn Huỳnh Gia Huy, Nguyễn Nguyễn Thiên Nhi, Nguyễn Ngọc Thủy Tiên, Phạm Thị Hồng, Hà Tiểu Yến
Người hướng dẫn Ms. Nguyễn Đặng Mỹ Duyên
Trường học Ho Chi Minh City University of Technology and Education
Chuyên ngành Cereals processing
Thể loại Report
Năm xuất bản 2023
Thành phố Ho Chi Minh City
Định dạng
Số trang 73
Dung lượng 5,44 MB

Nội dung

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRANING REPORT PROCESSING OF FRESH NOODLES, RICE NOODLE PASTA AND PAO PRODUCTION Course: Practice of Cere

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HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRANING

REPORT PROCESSING OF FRESH NOODLES, RICE NOODLE

PASTA AND PAO PRODUCTION

Course: Practice of Cereals processing

LECTURER: MS NGUYỄN ĐẶNG MỸ DUYÊN GROUP: 02

STUDENT: STUDENT’S ID: Nguyễn Huỳnh Gia Huy 19116016 Nguyễn Nguyễn Thiên Nhi 19116015 Nguyễn Ngọc Thủy Tiên 19116031 Phạm Thị Hồng 19116042

Hà Tiểu Yến 19116057

HO CHI MINH CITY, APRIL 2023

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TABLE OF CONTENTS

EXPERIMENT 1: FRESH NOODLE PROCESSING 1

1 Introduction 1

1.1Fresh noodle 1

1.2Classification 1

2 Ingredient – Methodology 3

2.1 Ingredient 3

2.2Methodology 6

3 Effect of food additive on noodle 11

3.1 Cooking time 11

3.2 Water absorption 14

3.3 Sensory evaluation 18

4 Conclusion 19

5 References 20

EXPERIMENT 2: RICE NOODLES PRODUCTION TECHNOLOGY 21

1 Overview of Vietnamese’s rice noodles 21

2.1.Rice flour 21

2.2 Tapioca starch 22

2.3 Salt 22

2.4 STPP 23

2.5 Xanthan gum 24

3 Manufacturing of rice noodles 24

3.1 Recipes for different samples of rice noodles 24

3.2 Diagram of rice noodles processing 25

4 Methods to Study the Properties of Rice Noodles 26

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4.1 Survey of Cooking Quality of Rice Noodles Through Cooking Time 26

4.2 Survey of Cooking Quality of Rice Noodles Through the Ability to Absorb Water 27

5 Results and disscussion 27

5.1 Results 27

5.2 Effect of mixing ratio of flours and additives on the degradation of rice noodles 33

6 Conclusion 35

EXPERIMENT 3: PASTA PRODUCTION 36

1 Introduction 36

1.1 Pasta 36

1.2 Purpose of the experiment 38

2 Materials and methods 38

2.1 Materials 38

2.2 Methods 41

3 Results and discussion 47

3.1 Effect of mixing ratio of ingredients on water absorption of pasta samples 47 3.2 Discussion 48

4 Conclusion 51

5 References 53

EXPERIMENT 4: FREEZED BAOZI PRODUCTION 54

1 Overview 54

2 Materials and methods 55

2.1 Materials 55

3 Results and discussion 64

3.1 Results 64

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iii 3.2 Discussion 64

4 Conclusion 65

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EVALUATION OF LECTURER

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Ha Thi Tieu Yen Nguyen Ngoc Thuy Tien Experiment1

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Figure 1.1.1: Fresh noodle

Most fresh noodles are made from flour, water, and salt; they are not further processed once they are made Making it involves a few fundamental steps, including mixing the dough, resting, sheeting, and cutting To keep the noodles from clinging to one another while being processed and transported, flou dusts them Fresh, uncooked noodles are made without drying and have a moisture percentage of between 32-38%

There are many different ways to make and process noodles, and these methods are frequently modified to suit the tastes of the local populace Even though it contains the same components, the formula variations make it difficult to identify the type of noodle For example, in Korea, instant noodles are more commonly referred to as ramen than fresh yellow alkaline noodles in Japan

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(a) (b)

Figure 1.1.2: Some kinds of ramen (a) Fresh ramen of Japan ; (b) Instant ramen of Korean

The issue of noodle categorization is considerably resolved by the standardization

of categories based on the type of raw materials used, the salt content, the manner of processing, and the shape of the strands

a) Classification by salt composition

There are two types of wheat flour noodles, depending on whether alkaline salt or kansui salt is present or not ( the mixture of Na2CO3 and K2CO3) The noodles' yellow color comes from the alkaline salt, which also makes the strands of noodles stretch further The strands are whiter and the structure is less flexible in conventional salt, NaCl, than it is in kansui salt

salt-The basic ingredients of a salted noodle are flour, water, and 1-1.5% salt relative

to the amount of flour Despite being a popular choice among villagers in China, Korea, and Japan, this quantity represents a relatively minor part of the total amount of noodles produced throughout Southeast Asia It is possible to fry or boil the usual salted one and preserve it fresh In addition, there are four different categories of strand size: flat (Hira-men), standard (Udon), and very thin (So-men), with respective strand widths of 1-1.2, 1.3-1.7, 2-3.9, and 5-7.5 mm

In the provinces of Southern China, the alkaline salt was first used in the preparation of noodles Today, sodium carbonate, potassium carbonate, or a combination

of the two are the most often used alkaline salts; the latter is referred to as kansui salt Alkaline salt, also known as kansui salt, gives noodles their distinctive flavor, color, and

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To create instant noodles that are both steamed and deep-fried, a deep-frying process in heated oil is used after the noodles have been steam-treated In addition to being fried in hot oil, hot air can be used to dry the noodles to reduce moisture content The technological revolution has also given rise to other methods for treating noodles, such as the frozen boiled noodle By using chilling and quick-freezing technologies, the quality of the fresh noodle may be preserved for a longer period of time, but it requires a specifically made boiling pot Furthermore, before packaging, boiling noodles can be thermally treated to pasteurize them and acidify them

2.1 Ingredient

All-purpose wheat flour (No.11 wheat flour), eggs, ordinary salt, kansui salt, sodium tripolyphosphate (STPP), carboxymethyl cellulose (CMC), water, and gardenia jasminoides powder were the materials utilized in the experiment

2.1.1 All-purpose wheat flour (No.11 wheat flour)

There are three primary types of wheat flour used in Asia, and they differ greatly

in how they are used to build products: types No 8, 11, and 13 These numbers stand for the proteins that each type of protein contains The more elastic, cohesive, and robust the gluten network is, the higher the protein content Wheat flour Nos 8 and 13 both contribute to the dough's sturdy structure and strong gluten network, which makes the product's exterior crisp and its interior soft

Making fresh noodles is best done with flour No 11, as it has elastic strands that are simpler to fold and extrude

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2.1.3 Regular salt

The most common ingredient in food processing is regular salt (NaCl) By bringing gliadin and glutenin together through an ion or hydrogen connection, NaCl aids in the development of the gluten network Thus, the modest addition has a big impact on the dough's qualities, maintaining its elasticity and allowing for fluent processing 2.1.4 Kansui salt

In this experiment, Sodium carbonate, Kali carbonate, and STPP are combined to create Kansui salt (with the ratio 6:3:1) The application of kansui salt creates the situation to enhance the color of the strands because the flavonoid pigment's yellow color only occurs in an alkaline environment In addition, the elasticity and stability of the texture of the noodle are much improved in this circumstance However, because of the greater elasticity, sheeting the dough is rather challenging

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2.1.7 Carboxymethyl cellulose (CMC)

CMC is frequently used in food items to hold and absorb water, limit crystal development, thicken, act as a binder, extend shelf life, and create the desired texture or body CMC thickens the dough in noodles, resulting in an elastic, smooth dough The hydrocolloid's ability to capture and hold water improves the effectiveness of cooking noodles, but its inclusion must be kept to no more than 0.5–1% of the weight of the dough (Sewata Jarnsuwan and Masubon Thongngam, 2012)

Figure 1.2.2: CMC formula

2.1.8 Gardenia Jasminoides Powder

Gardenia jasminoides Ellis is a tree in the coffee family The gardenia tree flowers around March–May, bears fruit around June–October, grows wild in places near water, and is also grown as an ornamental Ripe gardenia fruit is crushed to separate the shell from the seed, then the seeds are dried and put into dry storage

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Figure 1.2.3: Gardenia Jasminoides Powder

According to traditional medicine, gardenia seeds have a bitter taste, cold properties, the effect of cholera, detoxifying, diuretic, blood only, cold and fever, all symptoms of dysentery, sore throat, sore mouth, etc

In medicine, it is reserved for treatment of liver disease, jaundice, extrasensory fever, trouble sleeping, conjunctivitis of the eyes, mouth ulcers, toothache, and uterine pain Fragrant flowers are used to soothe and treat eye pain and uterine pain

The active ingredient contains a yellow glycoside, which is gardenin, and metabolites of gardenoside, chlorogenic acid These substances reduce the amount of bile pigment in the blood, so the treatment effect of jaundice and the decoction of gardenia also have a different effect on some bacteria

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Analyzing data by using Minitab software

One-way ANOVA: sample 1; sample 2

Tukey Pairwise Comparisons

Grouping Information Using the Tukey Method and 95% Confidence

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According to (El-Sohaimy et al., 2020) The moisture content inside the cooking quality

of pasta with the addition of chickpeas enhanced a significant increase in the accompanying moisture content

In fact, the survey results are similar to those of published studies The group standard deviation is not too high However, in the implementation process, there are still errors

in technique and manipulation

Semolina powder contains higher protein content As a result, the dough has a tighter gluten network than sample 2 Therefore, when drying, it is difficult for water to escape,

so sample 1 (100%) semolina will have a lower moisture content

When the addition of cereal flour increases water absorption, the moisture content of the sample added with wheat flour 13 will be higher than that of the sample containing only Semolina flour when drying at the same temperature Flour No 13 is added to partially replace it, resulting in a weaker gluten network with the same amount of water

4 Conclusion

Pasta is a staple food in many countries around the world Although pasta is simple and easy to produce, has a long shelf life, and is quite nutritious, it is preferred by consumers New research products on the properties of pasta are increasing to meet the needs of the market Including: cooking time, water absorption, preservation time management, rheological properties, nutritional composition, gelatinization capacity as well as sensory effects And the cost of semolina made from durum flour was important in the popularity of pasta

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So in this experiment, we learned and studied 2 different tube pasta recipes, with sample

1 having 100% semolina flour (standard sample) and sample 2 having 67.5% semolina + 32.5% wheat flour No 13 The survey results indicate that the substituted sample has superiority in terms of water absorption In terms of organoleptic aspect, the substituted pasta sample (sample 2) had a soft, non-hard toughness, color and luster than the flour sample with 100% semolina flour From there, it shows that replacing one part of semolina with flour 13 not only brings economic benefits (semolina powder is more expensive, difficult to buy and store than powder 13) It also improves sensory quality and makes it easier to digest

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4 Kaur, G., Sharma, S., Nagi, H P S., & Dar, B N (2012) Functional properties of pasta enriched with variable cereal brans Journal of Food Science and Technology

5 Manthey, F A., & Schorno, A L (2002) Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum Cereal Chemistry Journal, 79(4), 504–510

6 Nilusha, R A T., Jayasinghe, J M J K., Perera, O D A N., & Perera, P I P (2019) Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview International Journal of Food Science

7 Teterycz, D., Sobota, A., Kozłowicz, K., & Zarzycki, P (2019) Substitution of semolina durum with common wheat flour in egg and eggless pasta Acta Scientiarum Polonorum, Technologia Alimentaria,

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In Chinese culture, can be consumed at any meal but is most frequently consumed at breakfast Additionally, the recipes used to make steamed buns in northern and southern China varies significantly

According to the different formulas, Pao are divided into two types One is created using a "mother dough" starter, and the other uses instant yeast While baozi made with yeast have a more bread-like, soft, elastic, and open texture and glossy skin, baozi made with starter dough have a more cake-like, dense, firm, and cohesive texture and are sticky to the teeth when chewed.Both can have filling or not Pao or bao are the names for Baozi with filling, whereas mantou is the name for Baozi without filling There are primarily two types of fillings: savory (meat type) and sweet The main components of the savory variety are either minced chicken or pork mixed with spices and vegetables, stuffed with mushrooms, and topped with a boiled egg or egg yolk The sweet filling can be made from red bean, mung bean, black bean paste, taro paste, custard cream, or different custard flavors

Figure 4.1.1: Traditional baozi

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Freezing food is the procedure of lowering food's temperature below the freezing point so that the water inside the food turns from a liquid to a solid state, eliminating the liquid water environment and the living environment for bacteria prolong usage time, halt metabolic processes, and serve for trade, export, and consumption

The method of freezing and freezing food products today is widely utilized around the world, and Vietnam in particular, and plays a significant role in processing and preserving food products Frozen food has recently grown significantly in importance

in Vietnam's economy, mostly as an export industry Since then, extensive cattle, pangasius, shrimp grazing areas have formed, giving the majority of employees’ jobs and secure incomes A need for modern living, frozen food is now offered in supermarkets and specialty shops across the country

Figure 4.1.2: Baozi

2 Materials and methods

2.1 Materials

2.1.1 Wheat Flour

According to Guo et al (2018), wheat flour has a protein content ranging from 8

to 14%, and different types of baozi have different protein content specifications According to Duan (2014), Zhu (2014), and Kondakci et al (2015)a, flour with a protein content of 9.5–12% should be used to make quick-frozen steamed products The rheological properties of dough depend on both the quantity and the quality (composition) of proteins In addition to the general biological and physical-physical quality standards, it is necessary to adhere to the technical specifications, which include good expansion force and high airborne By its capacity to form wet gluten webs, flour can indirectly be evaluated for its baking power

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