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2008•Food Science and Technology InternationalRequires access

Study on the rest for noodle texture

Jingjing Liu

Open publisher page 2 citations

Abstract

This article is to determine the optimal conditions of every factors of rest dough.The optimal conditions of every factors was found out by orthogonal design.The optimal conditions of every factors was rest humidity 80%,rest temperature 35 ℃,rest time 60 min.Rest humidity and rest time were considered as the primary and the secondary elements.The conditions of every factors will satisfy the demands of modern industry's development.

About this research paper

What this paper is about

This article is to determine the optimal conditions of every factors of rest dough.The optimal conditions of every factors was found out by orthogonal design.The optimal conditions of every factors was rest humidity 80%,rest temperature 35 ℃,rest time 60 min.Rest humidity and rest time were considered as the primary and the secondary elements.The conditions of every factors will satisfy the demands of modern industry's development.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

This article is to determine the optimal conditions of every factors of rest dough.The optimal conditions of every factors was found out by orthogonal design.The optimal conditions of every factors was rest humidity 80%,rest temperature 35 ℃,rest time 60 min.Rest humidity and rest time were considered as the primary and the secondary elements.The conditions of every factors will satisfy the demands of modern industry's development.

Key concepts: Rest (music), Relative humidity, Humidity, Mathematics, Agricultural engineering, Engineering, Meteorology, Medicine

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