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Titre du document / Document title

Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles

Auteur(s) / Author(s)

HATCHER D. W. (1) ; PRESTON K. R. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, Manitoba R3C 3G8, CANADA

Résumé / Abstract

A high throughput centrifugal mixer capable of using smaller amounts of flour (50 g) was evaluated for the production of oriental alkaline noodles. The unit requires a small footprint on a laboratory bench and offers variable speed mixing (300-3,500 rpm) for 5-60 sec. Three different mixing bowls, plain, pin, and paddle, were evaluated for the small-scale production of alkaline noodles using straight-grade flour derived from Canada Western Red Spring (CWRS) and Canada Prairie White Spring (CPSW) wheat. Under optimized mixing conditions (3,000 rpm for 30 sec), the pin and paddle bowls produced noodle dough with crumb size distribution and adhesion characteristics consistent with commercial requirements. The plain bowl produced dough with larger undesirable dough chunks and showed excessive heat buildup. Noodle sheets produced from this dough were not comparable in color characteristics to conventionally produced noodle sheets. Noodles prepared using the paddle mixer also displayed some significantly different color and texture characteristics than conventionally prepared noodles. However, raw noodle sheets or cooked noodles of either wheat class, prepared using the pin bowl mixer, displayed color values (L*, a*, and b*) at 2 and 24 hr and cooked noodle texture characteristics (bite, chewiness, resistance to compression, and recovery) comparable to a conventional laboratory-scale Hobart type mixer. In addition to the very short mixing time and small equipment footprint for the centrifuge mixer, rapid throughput is enhanced by the ability to rapidly clean or interchange bowls and to potentially vary sample size to as little as 5 g. These attributes should be particularly useful in earlier generation breeder programs where large numbers of samples require rapid screening.

Revue / Journal Title

Cereal chemistry    ISSN  0009-0352   CODEN CECHAF 

Source / Source

2004, vol. 81, no3, pp. 303-307 [5 page(s) (article)] (11 ref.)

Langue / Language

Anglais

Editeur / Publisher

American Association of Cereal Chemists, St. Paul, MN, ETATS-UNIS  (1924) (Revue)

Mots-clés anglais / English Keywords

Bakery product

;

Cereal product

;

Noodles

;

Evaluation

;

Mixer

;

Small scale

;

Mots-clés français / French Keywords

Produit cuisson

;

Produit céréalier

;

Pâtes alimentaires

;

Evaluation

;

Mélangeur

;

Echelle petite

;

Mots-clés espagnols / Spanish Keywords

Producto panadería

;

Producto de cereal

;

Pasta alimenticia

;

Evaluación

;

Mezclador

;

Escala pequeña

;

Localisation / Location

INIST-CNRS, Cote INIST : 708, 35400011192698.0010

Nº notice refdoc (ud4) : 15741319



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