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HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRANING

REPORT

PROCESSING OF FRESH NOODLES, RICE NOODLE PASTA AND PAO PRODUCTION

Course: Practice of Cereals processing

LECTURER: MS NGUYỄN ĐẶNG MỸ DUYÊN GROUP: 02

STUDENT: STUDENT’S ID: Nguyễn Huỳnh Gia Huy 19116016 Nguyễn Nguyễn Thiên Nhi 19116015 Nguyễn Ngọc Thủy Tiên 19116031 Phạm Thị Hồng 19116042 Hà Tiểu Yến 19116057

HO CHI MINH CITY, APRIL 2023

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EXPERIMENT 2: RICE NOODLES PRODUCTION TECHNOLOGY ... 21

1. Overview of Vietnamese’s rice noodles ... 21

3. Manufacturing of rice noodles ... 24

3.1. Recipes for different samples of rice noodles ... 24

3.2. Diagram of rice noodles processing ... 25

4. Methods to Study the Properties of Rice Noodles ... 26

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4.1. Survey of Cooking Quality of Rice Noodles Through Cooking Time ... 26

4.2. Survey of Cooking Quality of Rice Noodles Through the Ability to Absorb

1.2 Purpose of the experiment ... 38

2. Materials and methods ... 38

2.1 Materials ... 38

2.2 Methods ... 41

3. Results and discussion ... 47

3.1 Effect of mixing ratio of ingredients on water absorption of pasta samples 47

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3.2 Discussion ... 64 4. Conclusion ... 65

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EXPERIMENT 1: FRESH NOODLE PROCESSING

Southeast Asia's most popular food is noodles. The first known noodles are said to have originated in China around 5000 BC. For many people in Southeast Asia, it has long been a staple diet. A variety of components, including wheat, rice, buckwheat, and starches from potatoes, sweet potatoes, and pulses, can be used to make noodles. The Asian pasta is approaching the world in terms of international trade.

Figure 1.1.1: Fresh noodle

Most fresh noodles are made from flour, water, and salt; they are not further processed once they are made. Making it involves a few fundamental steps, including mixing the dough, resting, sheeting, and cutting. To keep the noodles from clinging to one another while being processed and transported, flou dusts them. Fresh, uncooked noodles are made without drying and have a moisture percentage of between 32-38%.

There are many different ways to make and process noodles, and these methods are frequently modified to suit the tastes of the local populace. Even though it contains the same components, the formula variations make it difficult to identify the type of noodle. For example, in Korea, instant noodles are more commonly referred to as ramen than fresh yellow alkaline noodles in Japan.

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(a) (b)

Figure 1.1.2: Some kinds of ramen (a) Fresh ramen of Japan ; (b) Instant ramen of Korean

The issue of noodle categorization is considerably resolved by the standardization of categories based on the type of raw materials used, the salt content, the manner of processing, and the shape of the strands.

a) Classification by salt composition

There are two types of wheat flour noodles, depending on whether alkaline salt or salt-kansui salt is present or not ( the mixture of Na<small>2</small>CO<small>3</small> and K<small>2</small>CO<small>3</small>). The noodles' yellow color comes from the alkaline salt, which also makes the strands of noodles stretch further. The strands are whiter and the structure is less flexible in conventional salt, NaCl, than it is in kansui salt.

The basic ingredients of a salted noodle are flour, water, and 1-1.5% salt relative to the amount of flour. Despite being a popular choice among villagers in China, Korea, and Japan, this quantity represents a relatively minor part of the total amount of noodles produced throughout Southeast Asia. It is possible to fry or boil the usual salted one and preserve it fresh. In addition, there are four different categories of strand size: flat (Hira-men), standard (Udon), and very thin (So-(Hira-men), with respective strand widths of 1-1.2, 1.3-1.7, 2-3.9, and 5-7.5 mm.

In the provinces of Southern China, the alkaline salt was first used in the preparation of noodles. Today, sodium carbonate, potassium carbonate, or a combination of the two are the most often used alkaline salts; the latter is referred to as kansui salt. Alkaline salt, also known as kansui salt, gives noodles their distinctive flavor, color, and

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firm, elastic texture. In Southeast Asia, there are various varieties of alkaline noodles, with fresh noodles being the most well-liked.

b) Classification by ingredients

Wheat flour or non-wheat flour can be used to produce fresh noodles. The only noodles made from wheat flour have an unique ivory color and variable textural characteristics depending on the type of flour used (the level of protein contain in flour). To create instant noodles that are both steamed and deep-fried, a deep-frying process in heated oil is used after the noodles have been steam-treated. In addition to being fried in hot oil, hot air can be used to dry the noodles to reduce moisture content. The technological revolution has also given rise to other methods for treating noodles, such as the frozen boiled noodle. By using chilling and quick-freezing technologies, the quality of the fresh noodle may be preserved for a longer period of time, but it requires a specifically made boiling pot. Furthermore, before packaging, boiling noodles can be thermally treated to pasteurize them and acidify them.

2.1. Ingredient

All-purpose wheat flour (No.11 wheat flour), eggs, ordinary salt, kansui salt, sodium tripolyphosphate (STPP), carboxymethyl cellulose (CMC), water, and gardenia jasminoides powder were the materials utilized in the experiment.

2.1.1 All-purpose wheat flour (No.11 wheat flour)

There are three primary types of wheat flour used in Asia, and they differ greatly in how they are used to build products: types No. 8, 11, and 13. These numbers stand for the proteins that each type of protein contains. The more elastic, cohesive, and robust the gluten network is, the higher the protein content. Wheat flour Nos. 8 and 13 both contribute to the dough's sturdy structure and strong gluten network, which makes the product's exterior crisp and its interior soft.

Making fresh noodles is best done with flour No. 11, as it has elastic strands that are simpler to fold and extrude.

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Figure 1.2.1: Wheat flour No.11

2.1.2 Eggs

An abundant natural source of protein called the egg is what creates the gluten network. Since wheat contains a normal amount of protein, adding an egg will intensify the color by the yolk while keeping the product's structure intact thanks to albumin, an emulsifier found in egg whites. Additionally, the strands of noodles have better water absorption.

2.1.3 Regular salt

The most common ingredient in food processing is regular salt (NaCl). By bringing gliadin and glutenin together through an ion or hydrogen connection, NaCl aids in the development of the gluten network. Thus, the modest addition has a big impact on the dough's qualities, maintaining its elasticity and allowing for fluent processing. 2.1.4 Kansui salt

In this experiment, Sodium carbonate, Kali carbonate, and STPP are combined to create Kansui salt (with the ratio 6:3:1). The application of kansui salt creates the situation to enhance the color of the strands because the flavonoid pigment's yellow color only occurs in an alkaline environment. In addition, the elasticity and stability of the texture of the noodle are much improved in this circumstance. However, because of the greater elasticity, sheeting the dough is rather challenging.

2.1.5 Water

The dough's robust gluten network is necessary for the flexible mouthfeel and texture of the noodle strands. The main ingredient in building the network is the addition of water. However, the amount of water used must be carefully monitored; at the proper

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level, the noodle dough is effectively sheeted and extruded; otherwise, the dough with too much water would make manufacturing difficult due to its stickiness.

2.1.6 Sodium Tripolyphosphate (STPP)

In addition to salt, STPP improves the noodle's texture. When STPP is added, the dough becomes more stable and less sticky. Additionally, after cooking, this addition makes the noodles more resilient, cohesive, and springy (Niu et al. 2014). Additionally, using this phosphate salt strengthens the gluten network and encourages the gelatinization of starch. It also reduces the amount of water lost during cooking, leaving the strands of pasta with a smooth texture.

2.1.7 Carboxymethyl cellulose (CMC)

CMC is frequently used in food items to hold and absorb water, limit crystal development, thicken, act as a binder, extend shelf life, and create the desired texture or body. CMC thickens the dough in noodles, resulting in an elastic, smooth dough. The hydrocolloid's ability to capture and hold water improves the effectiveness of cooking noodles, but its inclusion must be kept to no more than 0.5–1% of the weight of the dough (Sewata Jarnsuwan and Masubon Thongngam, 2012).

Figure 1.2.2: CMC formula

2.1.8 Gardenia Jasminoides Powder

Gardenia jasminoides Ellis is a tree in the coffee family. The gardenia tree flowers around March–May, bears fruit around June–October, grows wild in places near water, and is also grown as an ornamental. Ripe gardenia fruit is crushed to separate the shell from the seed, then the seeds are dried and put into dry storage.

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Figure 1.2.3: Gardenia Jasminoides Powder

According to traditional medicine, gardenia seeds have a bitter taste, cold properties, the effect of cholera, detoxifying, diuretic, blood only, cold and fever, all symptoms of dysentery, sore throat, sore mouth, etc.

In medicine, it is reserved for treatment of liver disease, jaundice, extrasensory fever, trouble sleeping, conjunctivitis of the eyes, mouth ulcers, toothache, and uterine pain. Fragrant flowers are used to soothe and treat eye pain and uterine pain.

The active ingredient contains a yellow glycoside, which is gardenin, and metabolites of gardenoside, chlorogenic acid. These substances reduce the amount of bile pigment in the blood, so the treatment effect of jaundice and the decoction of gardenia also have a different effect on some bacteria.

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50 Analyzing data by using Minitab software One-way ANOVA: sample 1; sample 2 Tukey Pairwise Comparisons

Grouping Information Using the Tukey Method and 95% Confidence

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51 Means that do not share a letter are significantly different. 3.4 Discussion

After processing the data obtained when studying the influence of the mixing ratio of flours on the water absorption of pasta in Table 3.2 using SPSS software, the moisture content of the two pasta samples is significantly different. statistically at the α=5% significance level. In particular, sample 1 has a moisture content of (35.07 ± 0.93) % lower than sample 2 has a moisture content of (36.19± 0.26) %.

According to (El-Sohaimy et al., 2020) The moisture content inside the cooking quality of pasta with the addition of chickpeas enhanced a significant increase in the accompanying moisture content.

In fact, the survey results are similar to those of published studies. The group standard deviation is not too high. However, in the implementation process, there are still errors in technique and manipulation.

Semolina powder contains higher protein content. As a result, the dough has a tighter gluten network than sample 2. Therefore, when drying, it is difficult for water to escape, so sample 1 (100%) semolina will have a lower moisture content.

When the addition of cereal flour increases water absorption, the moisture content of the sample added with wheat flour 13 will be higher than that of the sample containing only Semolina flour when drying at the same temperature. Flour No. 13 is added to partially replace it, resulting in a weaker gluten network with the same amount of water 4. Conclusion

Pasta is a staple food in many countries around the world. Although pasta is simple and easy to produce, has a long shelf life, and is quite nutritious, it is preferred by consumers. New research products on the properties of pasta are increasing to meet the needs of the market. Including: cooking time, water absorption, preservation time management, rheological properties, nutritional composition, gelatinization capacity as well as sensory effects. And the cost of semolina made from durum flour was important in the popularity of pasta

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So in this experiment, we learned and studied 2 different tube pasta recipes, with sample 1 having 100% semolina flour (standard sample) and sample 2 having 67.5% semolina + 32.5% wheat flour. No. 13. The survey results indicate that the substituted sample has superiority in terms of water absorption. In terms of organoleptic aspect, the substituted pasta sample (sample 2) had a soft, non-hard toughness, color and luster than the flour sample with 100% semolina flour. From there, it shows that replacing one part of semolina with flour 13 not only brings economic benefits (semolina powder is more expensive, difficult to buy and store than powder 13). It also improves sensory quality and makes it easier to digest.

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3. El-Sohaimy, S. A., Brennan, M., Darwish, A. M. G., & Brennan, C. (2020). Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate. Annals of Agricultural Sciences.

4. Kaur, G., Sharma, S., Nagi, H. P. S., & Dar, B. N. (2012). Functional properties of pasta enriched with variable cereal brans. Journal of Food Science and Technology 5. Manthey, F. A., & Schorno, A. L. (2002). Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum. Cereal Chemistry Journal, 79(4), 504–510. 6. Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., & Perera, P. I. P. (2019). Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview. International Journal of Food Science.

7. Teterycz, D., Sobota, A., Kozłowicz, K., & Zarzycki, P. (2019). Substitution of semolina durum with common wheat flour in egg and eggless pasta. Acta Scientiarum Polonorum, Technologia Alimentaria,

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EXPERIMENT 4: FREEZED BAOZI PRODUCTION

Baozi are a staple wheat-based food in Chinese cuisine that have their origins in China. They might have filling or not. It has a distinctive quality that sets it apart from baked goods: it is white, rounded, with a thin, delicate shell, and is made by steaming rather than baking. Depending on the region, this product goes by a variety of names. Steamed buns, with or without filling, are known as mantou in Shanghai, and baozi, which means package in Northern Chinese, is the name for steamed buns with filling. In Chinese culture, can be consumed at any meal but is most frequently consumed at breakfast. Additionally, the recipes used to make steamed buns in northern and southern China varies significantly.

According to the different formulas, Pao are divided into two types. One is created using a "mother dough" starter, and the other uses instant yeast. While baozi made with yeast have a more bread-like, soft, elastic, and open texture and glossy skin, baozi made with starter dough have a more cake-like, dense, firm, and cohesive texture and are sticky to the teeth when chewed.Both can have filling or not. Pao or bao are the names for Baozi with filling, whereas mantou is the name for Baozi without filling. There are primarily two types of fillings: savory (meat type) and sweet. The main components of the savory variety are either minced chicken or pork mixed with spices and vegetables, stuffed with mushrooms, and topped with a boiled egg or egg yolk. The sweet filling can be made from red bean, mung bean, black bean paste, taro paste, custard cream, or different custard flavors.

Figure 4.1.1: Traditional baozi

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