• DOI:10.1016/J.JFOODENG.2011.05.019
Corpus ID: 96978132

Quick-boiling noodle production by using infrared drying

@article{Baman2011QuickboilingNP,
  title={Quick-boiling noodle production by using infrared drying},
  author={A. Başman and S. Yalçın},
  journal={Journal of Food Engineering},
  year={2011},
  volume={106},
  pages={245-252}
}

• A. Başman, S. Yalçın
• Published 2011
• Chemistry
• Journal of Food Engineering

Abstract In this study, infrared treatment at different powers was used at drying stage of noodle production. Drying time was reduced to 3 min 30 s and 50% reduction in cooking time was obtained at the highest power. Lower cooking loss and total organic matter values, higher maximum force values were obtained for noodles dried by using infrared, indicating improved quality. Infrared treatment generally caused an increase in Rapid ViscoAnalyzer viscosity values of the noodles. Starch granules of… Expand

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