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- W1511112369 abstract "The purposes of this researchwere to knowthe effect of adding strach flour as a substitution material of wheat flour on the drying rate, physical characteristics and to compare the physical characteristics of dried noodles with commercial noodles. The experimentwas designedwith four different composition ratio of starch flour and wheat flourwich are 0 : 100%; 10 : 90%; 20 : 80%, and 30 : 70% and simboleized with C0, C10, C20, and C30. The results of the coefisient of drying rate (k) of C0 is 0,014, higher than the other compositions. Furthermore , the adding of starch flour tends to decrease the cooking loss, water absorption and unfurl ratio, but tends to increase the water content and the tensile strength of the noodles. Comparison between dried noodles and commercial noodles on the physical characteristics did not significant different. The dried noodles showed the similar physical characteristics to the commercial noodles. Keywords :dried noodles , the rate of drying ,wheat flour, tapioca flourand physical characteristics" @default.
- W1511112369 created "2016-06-24" @default.
- W1511112369 creator A5079416062 @default.
- W1511112369 date "2015-05-01" @default.
- W1511112369 modified "2023-09-27" @default.
- W1511112369 title "THE STUDY OF DRYING RATE AND PHYSICAL CHARACTERISTICS OF DRIED NOODLES WITH MIXED TAPIOCA AND WHEAT FLOUR" @default.
- W1511112369 hasPublicationYear "2015" @default.
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