Study the effect of adding corn starch on some sensory and chemical properties for quick preparation vermicelli (noodles) manufacturer of bean flour

Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the addition of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.

Distribution of variance for the effects of Syrian wheat class and flour type on the rheological properties of instant noodles production

The effects of Syrian wheat class and locally produced flour types on the rheological properties of instant noodles production were investigated. Two wheat classes (soft and durum) and two varieties of each were selected. These varieties were milled into standard flour (80% extraction rate) and high quality flour (72% extraction rate). Dough rheological properties were evaluated by farinograph and extensogarph techniques. Noodles cooking properties were measured according to the AACC approved methods. The rheological characteristics and the statistic analysis revealed significant differences among the selected varieties, and reflected directly and significantly on the cooking properties of the resultant noodles samples. This indicated the possibility of using farinograph and extensogarph techniques in predicting the quality of the resulting noodles. Furthermore, F test and distribution of variance analysis showed that wheat class was of a vital and significant effect on dough rheological properties and noodles quality comparing by wheat variety and flour type.

The Effect of Wheat Flour Physiochemical and Rheological Characteristics on the Quality of Noodles

Noodles are one of the most commonly used foods, as they are second only to bread, and 40% of the wheat produced in Asia is used for making noodles. The characteristics of Syrian wheat have not been studied in terms of their suitability for making noodles for the moment of cooking