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《Food Science and Technology》 2008-08
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Study on the effects of thickening agents on texture of hot-air drying instant noodles

CHEN Jie, TENG Jia-you, WANG Chun, MO Song-cheng (Grain, Oil & Food College, Henan University of Technology, Zhengzhou 450052)  
This article preliminary investigates the effect of five thickening agents on water absorption, cooking loss, the largest tensile stress, TPA(hardness, gumminess, chewiness) and firmness of hot-air drying instant noodles. The research shows that water absorption ability will be improved, cooking loss will be decreased, the largest tensile stress, TPA(hardness, gumminess, chewiness) and firmness will be firstly increased and then decreased with the increasing of phosphates′ selected dosage.
【Fund】: "十一五"国家科技支撑计划项目(2006BAD05A09)
【CateGory Index】: TS217
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