Effects of Different Processing Conditions on the Mechanical Properties of Dry Noodles

Abstract

AbstractThis work adopted the method of compressive rod post‐buckling to determine the mechanical properties of dry noodles made under different processing conditions including flour mixing, dough resting and noodle pressing. The results showed that dry noodles had its highest elastic modulus at water addition of 33%, and the bending resistance ability of dry noodles increased as water addition increased. Within a certain range, all mechanical properties of dry noodles increased as mixing time and mixing speed increased. The effect of double resting was better than that of single resting of multidirectional compound pressing was superior to that of unidirectional compound pressing.Practical ApplicationsThe mechanical properties of dry noodles, including elastic modulus and bending resistance ability, which are greatly influenced by different processing conditions, are one of the main texture parameters to evaluate the quality of dry noodles and an aggregative indicator in order to characterize the component and the quality of dry noodles. So far, little research has been conducted to study the effects of processing conditions on the elastic modulus and the bending resistance ability of dry noodles. This work demonstrates a practical way for using instrumental method in order to determine the elastic modulus and bending resistance ability of dry noodles based on the compressive rod post‐buckling principle, which is suitable for quality inspection and control of dry noodle products. Moreover, this article provides a good example of process design and process parameter selection based on production requirements of noodle industry, thus having certain guiding values to the production of dry noodles.