Performance of industrial dough mixers and its effects on noodle quality
Keywords:
industrial dough mixers, mixing speed, mixing performance, noodle qualityAbstract
The effects of different types of industrialized dough mixing units on the characteristics of noodle dough and noodle quality were investigated. The study involved four mixing units, including two horizontal mixers with double shafts and two continuous high-speed mixers. Of the four mixing modes, mixing mode I, which used a horizontal pin-mixer with a constant mixing speed, provided the worst performance. This finding was indicated by worse mixing uniformity and noodle quality, larger-sized dough crumbs, lower hardness and chewiness of cooked noodles, and lower sensory scores of both color and elasticity. Mixing mode II, which used a horizontal mixer with angled, large surface-area blades and adjustable-speed mixing, gave the best performance. The flour hydration was observed to be even, and smaller even-sized dough crumbs were formed. During boiling of the dried noodles, there was lower water uptake, less cooking loss, and the cooked noodles showed better stickiness scores with higher hardness and chewiness of TPA compared to the other mixing modes. Mixing mode III involved a vertical continuous high-speed mixer with a speed of 970 r/min and had better mixing uniformity compared to mixing mode IV, which involved a horizontal high-speed mixer and a higher mixing speed of 1440 r/min. No single mixer performed best over all three flours. Therefore, the final choice of mixing modes should be based on the major flour type used by the noodle manufacturer. Keywords: industrial dough mixers, mixing speed, mixing performance, noodle quality DOI: 10.3965/j.ijabe.20160901.1448 Citation: Liu R, Wei Y M, Lu Y Y, Xing Y N, Zhang Y Q. Performance of industrial dough mixers and its effects on noodle quality. Int J Agric & Biol Eng, 2016; 9(1): 125-134.References
[1] Hou G G. Asian noodles: Science, technology, and processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. ix−xii.
[2] Zhang Y, Nagamine T, He Z H, Ge X X, Yoshida H, Peña R J. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica, 2005; 141: 113−120.
[3] Liu R, Wei Y M, Zhang B, Zhang Y Q. The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing. Asian Journal of Agriculture and Food Sciences, 2013; 1: 73−78.
[4] Fu B X. Asian noodles: History, c[1] Hou G G. Asian noodles: Science, Technology, and Processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. ix−xii.
[2] Zhang Y, Nagamine T, He Z H, Ge X X, Yoshida H, Peña R J. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica, 2005; 141: 113−120.
[3] Liu R, Wei Y M, Zhang B, Zhang Y Q. The consumption behavior and consumer perception toward dried Chinese noodle in Beijing. Asian Journal of Agriculture and Food Sciences, 2013; 1: 73−78.
[4] Fu B X. Asian noodles: History, classification, raw materials, and processing. Food Research International, 2008; 41: 888−902.
[5] Kruger J E, Anderson M H, Dexter J E. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry, 1994; 71: 177−182.
[6] Zhang Y, Quail K, Mugford D C, He Z H. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chemistry, 2005; 82: 633−638.
[7] Li M, Luo L J, Zhu K X, Guo X N, Peng W, Zhou H M. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012; 110: 525−531.
[8] Hou G G, Otsubo S, Okusu H, Shen L. Noodle processing technology. In: Hou G G (ed.), editors. Asian noodles: Science, technology, and processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. 99−140.
[9] AACC International. Approved methods of analysis, 11th Ed. Method 38-12.02, 39-11.01, 44-19.01, 54-10.01, 54-21.02, 55-60.01, 66-50.01, 76-21.01. Available online only. St. Paul: AACCI. 2010.
[10] Ministry of Commerce of the People’s Republic of China 1992. SB/T 10071−1992. (in Chinese)
[11] Liu R, Lu Y Y, Xing Y N, Zhang Y Q, Zhang B, Wei Y M. Mixing effects and noodle quality of differential horizontal mixers with double shafts. Transactions of the CSAE, 2013; 29: 264−270. (in Chinese with English abstract)
[12] Lu Q, Guo S, Zhang S. Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Research International, 2009; 42: 226−230.
[13] Ministry of Commerce of the People’s Republic of China 1993. SB/T 10137−1993. (in Chinese)
[14] Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica, 2003; 131: 147−154.
[15] Solah V A, Crosbie G B, Huang S, Quail K, Sy N, Limley H A. Measurement of color, gloss, and translucency of white salted noodles: Effects of water addition and vacuum mixing. cereal chemistry. Scientia Agricultura Sinica, 2007; 84: 145−151.
[16] He Z H, Yang J, Zhang Y, Quail K J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004; 139: 257−267.
lassification, raw materials, and processing. Food Research International, 2008; 41: 888−902.
[5] Kruger J E, Anderson M H, Dexter J E. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry, 1994; 71: 177−182.
[6] Zhang Y, Quail K, Mugford D C, He Z H. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chemistry, 2005; 82: 633−638.
[7] Li M, Luo L J, Zhu K X, Guo X N, Peng W, Zhou H M. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012; 110: 525−531.
[8] Hou G G, Otsubo S, Okusu H, Shen L. Noodle processing technology. In: Hou G G (ed.), editors. Asian noodles: Science, technology, and processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. 99−140.
[9] AACC International. Approved Methods of Analysis, 11th Ed. Method 38-12.02, 39-11.01, 44-19.01, 54-10.01, 54-21.02, 55-60.01, 66-50.01, 76-21.01. Available online only. St. Paul: AACCI. 2010.
[10] Ministry of Commerce of the People’s Republic of China 1992. SB/T 10071−1992. (in Chinese)
[11] Liu R, Lu Y Y, Xing Y N, Zhang Y Q, Zhang B, Wei Y M. Mixing effects and noodle quality of differential horizontal mixers with double shafts. Transactions of the Chinese Society of Agricultural Engineering, 2013; 29: 264−270. (in Chinese with English abstract)
[12] Lu Q, Guo S, Zhang S. Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Research International, 2009; 42: 226−230.
[13] Ministry of Commerce of the People’s Republic of China 1993. SB/T 10137−1993. (in Chinese)
[14] Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica, 2003; 131: 147−154.
[15] Solah V A, Crosbie G B, Huang S, Quail K, Sy N, Limley H A. Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing. Cereal Chemistry, 2007; 84: 145−151.
[16] He Z H, Yang J, Zhang Y, Quail K J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004; 139: 257−267.
[2] Zhang Y, Nagamine T, He Z H, Ge X X, Yoshida H, Peña R J. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica, 2005; 141: 113−120.
[3] Liu R, Wei Y M, Zhang B, Zhang Y Q. The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing. Asian Journal of Agriculture and Food Sciences, 2013; 1: 73−78.
[4] Fu B X. Asian noodles: History, c[1] Hou G G. Asian noodles: Science, Technology, and Processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. ix−xii.
[2] Zhang Y, Nagamine T, He Z H, Ge X X, Yoshida H, Peña R J. Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Euphytica, 2005; 141: 113−120.
[3] Liu R, Wei Y M, Zhang B, Zhang Y Q. The consumption behavior and consumer perception toward dried Chinese noodle in Beijing. Asian Journal of Agriculture and Food Sciences, 2013; 1: 73−78.
[4] Fu B X. Asian noodles: History, classification, raw materials, and processing. Food Research International, 2008; 41: 888−902.
[5] Kruger J E, Anderson M H, Dexter J E. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry, 1994; 71: 177−182.
[6] Zhang Y, Quail K, Mugford D C, He Z H. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chemistry, 2005; 82: 633−638.
[7] Li M, Luo L J, Zhu K X, Guo X N, Peng W, Zhou H M. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012; 110: 525−531.
[8] Hou G G, Otsubo S, Okusu H, Shen L. Noodle processing technology. In: Hou G G (ed.), editors. Asian noodles: Science, technology, and processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. 99−140.
[9] AACC International. Approved methods of analysis, 11th Ed. Method 38-12.02, 39-11.01, 44-19.01, 54-10.01, 54-21.02, 55-60.01, 66-50.01, 76-21.01. Available online only. St. Paul: AACCI. 2010.
[10] Ministry of Commerce of the People’s Republic of China 1992. SB/T 10071−1992. (in Chinese)
[11] Liu R, Lu Y Y, Xing Y N, Zhang Y Q, Zhang B, Wei Y M. Mixing effects and noodle quality of differential horizontal mixers with double shafts. Transactions of the CSAE, 2013; 29: 264−270. (in Chinese with English abstract)
[12] Lu Q, Guo S, Zhang S. Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Research International, 2009; 42: 226−230.
[13] Ministry of Commerce of the People’s Republic of China 1993. SB/T 10137−1993. (in Chinese)
[14] Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica, 2003; 131: 147−154.
[15] Solah V A, Crosbie G B, Huang S, Quail K, Sy N, Limley H A. Measurement of color, gloss, and translucency of white salted noodles: Effects of water addition and vacuum mixing. cereal chemistry. Scientia Agricultura Sinica, 2007; 84: 145−151.
[16] He Z H, Yang J, Zhang Y, Quail K J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004; 139: 257−267.
lassification, raw materials, and processing. Food Research International, 2008; 41: 888−902.
[5] Kruger J E, Anderson M H, Dexter J E. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry, 1994; 71: 177−182.
[6] Zhang Y, Quail K, Mugford D C, He Z H. Milling quality and white salt noodle color of Chinese winter wheat cultivars. Cereal Chemistry, 2005; 82: 633−638.
[7] Li M, Luo L J, Zhu K X, Guo X N, Peng W, Zhou H M. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012; 110: 525−531.
[8] Hou G G, Otsubo S, Okusu H, Shen L. Noodle processing technology. In: Hou G G (ed.), editors. Asian noodles: Science, technology, and processing. Hoboken: John Wiley & Sons, Inc. 2010. pp. 99−140.
[9] AACC International. Approved Methods of Analysis, 11th Ed. Method 38-12.02, 39-11.01, 44-19.01, 54-10.01, 54-21.02, 55-60.01, 66-50.01, 76-21.01. Available online only. St. Paul: AACCI. 2010.
[10] Ministry of Commerce of the People’s Republic of China 1992. SB/T 10071−1992. (in Chinese)
[11] Liu R, Lu Y Y, Xing Y N, Zhang Y Q, Zhang B, Wei Y M. Mixing effects and noodle quality of differential horizontal mixers with double shafts. Transactions of the Chinese Society of Agricultural Engineering, 2013; 29: 264−270. (in Chinese with English abstract)
[12] Lu Q, Guo S, Zhang S. Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Research International, 2009; 42: 226−230.
[13] Ministry of Commerce of the People’s Republic of China 1993. SB/T 10137−1993. (in Chinese)
[14] Liu J J, He Z H, Zhao Z D, Peña R J, Rajaram S. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica, 2003; 131: 147−154.
[15] Solah V A, Crosbie G B, Huang S, Quail K, Sy N, Limley H A. Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing. Cereal Chemistry, 2007; 84: 145−151.
[16] He Z H, Yang J, Zhang Y, Quail K J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004; 139: 257−267.
Downloads
Published
2016-01-31
How to Cite
Rui, L., Yimin, W., Yangyang, L., Yanan, X., & Yingquan, Z. (2016). Performance of industrial dough mixers and its effects on noodle quality. International Journal of Agricultural and Biological Engineering, 9(1), 125–134. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1448
Issue
Section
Agro-product and Food Processing Systems
License
IJABE is an international peer reviewed open access journal, adopting Creative Commons Copyright Notices as follows.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
