Comparative Analysis of the Cooking Quality of Chinese Dried Noodles under Different Drying Parameters
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Abstract:
Temperature and relative humidity in drying chamber are the two main parameters affecting cooking quality of Chinese dried noodles (CDN). To clarify the effects of temperature, humidity and temperature-humidity interactions on quality performance of CDN, the flour of Chinese wheat variety Ningchun 4 was used for small-scale industrial making of CDN under different drying conditions in laboratory. Three temperatures (40 ℃, 60 ℃ and 80 ℃) and three relative humidity (65%, 75% and 85%) were selected for designing the CDN drying experiment with two factors of three levels each. The quality evaluation of CDN showed that the cooking quality and texture of cooked CDN were significantly or extreme significantly affected by drying temperature, relative humidity, and their interaction. Complex quality changes of CDN were observed with the increase of drying temperature or humidity. Drying temperature was identified as the main factor affecting the cooking characteristics of the CDN, followed by temperature-humidity interaction and humidity. Temperature (with the variation contribution rate over 70%) had the greatest influence on the optimum cooking time and texture of cooked noodles. Compared with the traditional drying process condition (40 ℃ and 75% ), the quality of CDN was improved when it was dried at 60 ℃ and 75%. The results in this study will provide reference for the drying process optimization and quality control of CDN.
