Effects of Speed,Feed Moisture Content,and Added Corn Starch Content on the Expansion Property and Strength of Extruded Rice Noodles

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Effects of Speed,Feed Moisture Content,and Added Corn Starch Content on the Expansion Property and Strength of Extruded Rice Noodles
出版類型SCI(Sciences Citation Index)
出版年度1999
AuthorsJenshinn Lin, 林貞信
期刊食品科學
開始頁411
頁數11
出版日期1999 / 8
其他編號0000
中文摘要

The objective of this study was to investigate the effects of screw speed,feed moisture content,and added corn starch content on the physical properties of extruded rice noodles when the rice noodles were produced using a locally made single screw extruder.According to the results,the process variables,i.e.,screw speed,feed moisture content,and added com starch content significantly affected the expansion ratio,density,strength,texture and structure of the extruded rice noodles.
The expansion ratio of the extruded rice noodles increased with increasing screw speed and feed moisture content.The density of the dried extruded rice noodles increased with increasing screw speed.The strength of the extruded rice noodles increases with increasing screw speed,feed moisture content,and added corn starch content.

期刊名稱Food Science
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