Anti-extension force,the IOD test and rehydration ratio as the main indicators,pressing molding,cooking gelatinization and hot air drying were studied in the instant noodle processing.The experimental results by SPSS analysising could be consecutive rolling dough five,rolling ratio 35%,water content 40%,cooking time 3 mins,drying temperature 80 ℃.Anti-skinned extension force was stronger,and the IOD,r...
