Peer review

Peer-review: No - Open Access: No

Standardization of laboratory processing for Chinese white salted noodle and sensory evaluation system is crucial to noodle quality improvement. In order to improve the official method for processing and sensory evaluation of Chinese white noodles (SB/ T 10137293, Chinese Ministry of Commerce, 1993), optimum water addition, mixing time, sheeting, and cooking met hod was investigated. An improved laboratory processing method and sensory scoring system was established. The optimum water addition is 35 % of dough weight including flour moisture. The first mixing step produces dough crumbs that mix for 1 min at slow speed, follow by mixing at high speed for 2 min and then at slow speed for 2 min, respectively. The final stiff dough obtained was sheeted eight times through t he rolls of making noodle machine. The final dough sheet was cut to produce noodle strips. Raw noodle strips (150 g) were boiled for 6 min in 2 L of boiling water. The modified scoring system includes six parameters, i. e., color (15), appearance (10), firmness (20), viscoelasticity (30), smoot hness (15), taste and flavor (10). Chinese commercial flour Xuehuafen is recommended as a control for sensory evaluation. Testing samples are compared with the control and then a score is assigned to each parameterThe improved scoring system shows advantage over the official met hod (SB/ T 10137293) based on experiments.

Global Wheat Program

Text in Chinese

INT2411