Removal of free lipids from hard wh

Removal of free lipids from hard wheat and soft wheat flours increased the whiteness and strength of the dry noodles; it increased cutting stress but decreased surface firmness of cooked noodles. In fractionation and reconstitution studies, nonpolar lipids effectively restored surface firmness of cooked noodles, whereas nonpolar lipids and gJycolipids reduced breaking stress of dry noodles. Gluten from the hard wheat flour gave stronger noodles in dry and cooked form than did the soft wheat gluten, but


both glutens were equally detrimental to surface firmness at levels above
7% in the flour. Addition of 10% modified wheat starch or waxy maize starch to the hard wheat flour increased the cutting stress and surface firmness of cooked noodles. At 0.5% level, lecithin increased the strength of the noodles, whereas sodium stearoyl-2-lactylate and monoglycerides improved surface firmness of cooked noodles

Hasil (Bahasa Indonesia) 1:

Penghapusan gratis lipid dari gandum yang keras dan tepung terigu lembut meningkat keputihan dan kekuatan mie kering; peningkatan pemotongan stres tetapi menurun permukaan keteguhan mie dimasak. Dalam studi fraksinasi dan pemulihan, lipid nonpolar efektif dipulihkan permukaan ketegasan mie dimasak, sedangkan nonpolar lipid dan gJycolipids mengurangi stres melanggar mie kering. Gluten dari tepung terigu sulit memberikan kuat mie dalam bentuk kering dan dimasak daripada gluten gandum lembut, tapi glutens kedua yang sama-sama merusak permukaan ketegasan pada tingkat di atas7% tepung. Tambahan 10% diubah Pati gandum atau lilin pati jagung tepung gandum keras meningkat pemotongan stres dan permukaan keteguhan mie dimasak. Pada tingkat 0,5%, Lesitin meningkat kekuatan mie, sedangkan natrium stearoyl-2-lactylate dan monoglycerides meningkatkan permukaan keteguhan mie dimasak