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Optimization of bread fruit flour substitution for wheat flour in making noodle

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The Objectives of this experiment are to assess the appropriate composition ofrnbread flour substitution to wheat flour to make a good quality of breadfruit-wheatrnnoodle, to discover the effect of eggs addition to breadfruit-wheat noodle quality andrnto discover the shelf life of fresh breadfruit-wheat noodle.rn The suggested composition for breadfruit wheat noodle was 20% breadfruitrnflour to the total mixture which was favored by the panelist for its flavor, texture andrncolor.rn Egg addition increased the protein content of breadfruit-wheat noodle aboutrn13-160%. The increment of protein content was obtained at the composition level ofrn40% buckwheat flour the total mixture. However, the total protein was lower thanrnwheat noodle.rn The shelf-life of breadfruit-wheat noodle was less than 24 hours as alsornindicated by fresh noodle in general.

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Availability

B00684

(wh)

Available

Detail Information

Series Title

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Call Number

684

Publisher

: Swiss German University., 2010

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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