Effect of Different Alkaline Solution on the Quality of Yellow Wet Noodles.

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For this week, we did the experiment under family of cereal which was about to investigate the effect of different alkaline solution on the quality of yellow wet noodles. There were four different formulations that we used. According to the table A in the procedure, it stated that for formulation 1, we were using Sodium Carbonate with sodium chloride as the alkaline salt solution while formulation 2 with Soda Ash with sodium chloride and formulation 3 with Potassium Carbonate with sodium chloride . However for formulation 4, we were not using any alkaline solution to make it become as the control product and only used sodium chloride. According to the result in table 1, we found that the highest moisture content of yellow noodles was from formulation 4 (62.73 ± 8.389) (control product) while the least was formulation 3 (57.96 ± 0.208). In cereals grains, there are protein and starch contain in it. The storage protein can be found in spherical membrane bound protein bodies. The protein bodies are located in the seed endosperm in separate layers called aleurone and starchy endosperm. However, starch (amylose + amylopectin) can be found in spherical or polyhedral, membrane bound starch granules which are located in the starchy endosperm layers of the grain endosperm. Protein-starch interactions can be depending on temperature. At low temperature, such as room temperature, interactions between protein and starch are charge-charge (ionic) phenomena. In unheated dough, the degree of interaction depends largely on the isoelectric point of the protein. Therefore the interaction is pH dependent. Salts influence the solubility of the noodles protein and play important role in water holding capacity. The effect of sodium chloride (NaCl) on water holding capacity of yellow wet noodles is dependent on pH. According to the researched found by Dahle who investigated the effect of pH and heat on the ability of protein to interact with starch, he found...
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