数字农科院2.0

Performance of industrial dough mixers and its effects on noodle quality

文献类型： 外文期刊

作者： Liu Rui;Wei Yimin;Lu Yangyang;Zhang Yingquan;Liu Rui;Xing Yanan

作者机构：

关键词： industrial dough mixers;mixing speed;mixing performance;noodle quality

期刊名称： INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING

ISSN： 1934-6344

年卷期： 2016 年 9 卷 1 期

页码：

收录情况： SCI

摘要： The effects of different types of industrialized dough mixing units on the characteristics of noodle dough and noodle quality were investigated. The study involved four mixing units, including two horizontal mixers with double shafts and two continuous high-speed mixers. Of the four mixing modes, mixing mode I, which used a horizontal pin-mixer with a constant mixing speed, provided the worst performance. This finding was indicated by worse mixing uniformity and noodle quality, larger-sized dough crumbs, lower hardness and chewiness of cooked noodles, and lower sensory scores of both color and elasticity. Mixing mode II, which used a horizontal mixer with angled, large surface-area blades and adjustable-speed mixing, gave the best performance. The flour hydration was observed to be even, and smaller even-sized dough crumbs were formed. During boiling of the dried noodles, there was lower water uptake, less cooking loss, and the cooked noodles showed better stickiness scores with higher hardness and chewiness of TPA compared to the other mixing modes. Mixing mode III involved a vertical continuous high-speed mixer with a speed of 970 r/min and had better mixing uniformity compared to mixing mode IV, which involved a horizontal high-speed mixer and a higher mixing speed of 1440 r/min. No single mixer performed best over all three flours. Therefore, the final choice of mixing modes should be based on the major flour type used by the noodle manufacturer.

分类号：

  • 相关文献

[1]Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Xin-Zhong, Hu,Yi-Min, Wei,Chun, Wang,Kovacs, M. I. P..

[2]Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality. Xiaohong Chen,Hongwei Zhou,Yufei Zou,Jinfu Ban,Huizhi Zhang,Xiaoke Zhang,Boli Guo,Yingquan Zhang. 2025

[3]Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles. Guiyun Wu,Lili Wang,Xueqing Wang,Bin Dang,Wengang Zhang,Jingjing Yang,Lang Jia,Jinbian Wei,Zhihui Han,Xiaopei Chen,Jingfeng Li,Xijuan Yang,Fengzhong Wang. 2025

[4]Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season. Hongwei Zhou,Xiaohong Chen,Jinfu Ban,Huizhi Zhang,Yufei Zou,Xiaoke Zhang,Boli Guo,Yingquan Zhang. 2025

作者其他论文 更多>>