CC BY
42
https://doi.org/10.29013/AJT-20-3.4-10-14
Sanaev Ermat Shermatovich, assistant
E-mail: soypro.uz@mail.ru
Rakhimov Dilshod Pulatovich,
assistant
E-mail: rahimov1984@list.ru Baltabaev Ulugbek Narbaevich, Doctor of technical sciences(PhD)., associate professor, Tashkent Institute of Chemical Technology
METHODS OF FORMING PASTA AND REDUCING THE AMOUNT OF IN THE FINISHED PRODUCT WHILE IN CREASING THE EFFICTIENCY OF THE DRYING PROCESS BY FRYING IN OIL
Abstract. Many countries of the world, especially in Central Asia, produce pasta that quickly cooks and does not require preparation, and wheat flour is used as the main raw material. This delicious product is popular with consumers, but increasing the amount of fat in the product negatively affects consumer value. The aim of this study was to find out how the properties of gluten protein affect the reduction of fat in instant pasta during frying. Squeezing the thick dough gradually into a thin layer as a result of the grinding process, the pressed gluten is evenly distributed over the smooth surface of the dough, and the product is properly dried by frying in hot oil. The roasting process not only provides the product with high productivity, but also provides ease of use and delicious taste.
Keywords: instant fried noodles; Gluten; Oil content; Extrusion process rolling press process.
Introduction. The development of the economy regions. wheat, as one of the most widely consumed of the Republic of Uzbekistan, the provision of indus- crops, can be converted in to a variety of processed try with raw materials, and the population with food foods such as noodles [2]. In Asian countries wheat products. The two main areas of agriculture are farm- is often eaten in the form of noodles and in western ing and animal husbandry; the primary foodstuffs and countries as pasta. Noodles are made from dough of raw materials necessary for human life are produced for wheat flour mixed with water during which the conju-industrial sectors. They are ofparticular importance for gation ofgliadin and gluten, as the main components of the primary or integrated processing of farmer and live- wheat protein, forms gluten network structure.The forstock resources and the material support ofthe people. mation ofgluten network influences dough properties Therefore, great attention was paid to the processing such as elasticity and viscosity [3; 4]. In noodles, the of agricultural products in the first stage of economic gluten network affects the viscoelasticity of the dough reforms in Uzbekistan thanks to the President Shavkat and determines the quality of the endproduct [5; 6]. Mirziyoyev Miromonovich [1]. The food industry is In conventional methods for producing fried noodles, the main sector ofthe economy, socially protecting and the noodle sheet is made from dough using a rolling supporting the population, providing with additional -press followed by repeated compressions to gradu-jobs, and also forming the budgets of small and large ally reduce the thinckness to obtain the final rolled
METHODS OF FORMING PASTA AND REDUCING THE AMOUNT OF IN THE FINISHED PRODUCT WHILE IN CREASING THE EFFICIENCY OF THE DRYING PROCESS BY FRYING IN OIL
noodle sheet with a dense and well dispersed gluten network. Thus, wheat gluten plays an important role in processing these types offood.instand noodles have been spreading world wide. deep frying is performed in a very short time to provide hygienicand long life product at a low coast. They can be eaten shortly aafter
adding hot water, and have the desirable roast and savory flavors formed during frying [7; 8]. These flavors are popular with consumers but the product is rich in oil with a high calorie content Recently, especially in developed countries excessive energy intake has been a health concern [9].
Mixing; forming a coarse and crumbly dough
--4—- Thin ribbon dough using extruder an - ~——►- A thin striped dough spread using rollers
(I) 1 f 1 f (II)
Transfer from 1 to 6 dough spreading drums
_i_
cutting the spread dough into thin
fibers i
steaming boiling water
Give full
Figure 1. Schematic representation of sample preparati
As the consuotion of instant noodles has increased, areduction in the amout af oil in fried noodles is required occasionally.Several studies on the oil content of fried noodles have been reported. When whole grain flour was used, the oil content of the fried noodles decreased by up to 30% compared with this made from white flour [10]. The wet cultivar also affected the oil content has been found to in crased [11]. Thus as the noodle goes through these process the quality of the end product is product is affected by many factors however no report has yet directly investigated the relationship between the structure of the dough gluten network and the oil content of the fried noodle.this study aims to reveal how the oil content of fried noodles is affected by the formation of the gluten network during their production in particular, we will investigate how the formation of the noodle sheets and the rolling press producing affects the density of the gluten network and the oil content of the fried noodle.overall we
Table 1.- Characterization of fried-r
propose a new method by changing the formation and the rolling press processes for producing noodle sheet Although some repots on regulating the oil content of instant noodles are available [12]. our method aims to improve the control of the oil content of the control of the oil content of fried noodles produced an industrial scale.
Materials and methods
The preparation of samples is shown as a flow sheet in (figure 1). Procedure E is a standard procedure. Materials: The ingridients used in this study were an all purpose semi strong wheat flour (protein content 10%ash content 0.38 moisture content 14.0%)tapioca starch ash content 0.33% moisture content 13.6% dietary sodium chloride polyphosphate main component sodium polyphosphate kan-sui main ingredients sodium carbonate and potassium carbonate monosodium glutamate soy sauce and meat extract.all ingridients were commercially purchased.
odles made by different procedures
Sample Sheet making Storci Pres Oil conten (%) Cross-section alarea(um2)x105 Total void area (um2)x105 Void number Void Radio (%)
A Extruder 1 10.4 1.2 1.52 14 10.8
B Extruder 3 13.6 1.54 2.70 353 16.0
C Extruder 6 12.5 1.75 3.26 351 18.3
D Storci pres 1 11.0 1.55 2.21 275 14.5
E Storci pres 6 15.2 1.9 6.07 62 27.8
Noodle preparation
Mixing: A slurry was prepared by dissolving dietary sodium chloride 12 g kansui 1.8 g and polymeric to a total volume of 350 ml.Coarse and crumbly dough was prepared by adding the slurry to a mixture of semi strong wheat flour 800g 200g Noodle sheet formation Preparation of extrude.d noodle sheets: Noodle sheets 7 mm thick were prepared using a noodle extruder the prepared dough was extruded through a rectangular hole 225 x 7mm at feed rate of350g/min these products are referred to as extruded noodle sheets.
Preparation of compound rolled noodle sheets: coarse noodle sheets were prepared using a forming roller from the some dough as prepared above. Pairs of coarse noodle sheets were pressed together using a compound roller to create a 7.0 mm thick noodle sheet. these products are referred to us rolled noodle sheets. Storci -press the noodle sheets were rolled between 1 and 6 times, yielding with a final thickness of 1mm.
Extruded noodle sheets: three treatments of extruded noodle sheets(A, B and C)were prepared differing of number of times they were rolled 1-6 times. A Extruded noodle sheets were rolled
METHODS OF FORMING PASTA AND REDUCING THE AMOUNT OF IN THE FINISHED PRODUCT WHILE IN CREASING THE EFFICTIENCY OF THE DRYING PROCESS BY FRYING IN OIL
once compressing them from thickness of 7.0 mm to 0.8;
B: Extruded noodle sheets were rolled 3 times compressing them stepwise from a thickness of 8.0 mm to 2.0 mm 1.0 mm and the to 1.5 mm;
C: Extruded noodle sheets were rolled 6 times compressing them stepwise from a thickness of 8.0 mm to 4.0 mm to 3.0 mm to 2.5 mm to 2.2 mm to 1.5 mm and the to 1.0 mm.
Rolled noodle sheets: two treatments of rolled noodle sheets D and E were prepared, differing in the number of times they were rolled (1-6) times;
D: Rolled noodle sheets were rolled 6 times compressing them them from a thickness of 8.0 mm to 1.0;
E: Rolled noodle sheets were rolled once compressing them from a thickness of 8.0 mm to 4.0 mm to 3.0 mm to 2.5 mm to 2.0mm to 1.5 mm and then to 1.0 mm cutting all noodle sheets were compressed to 1.0 mm;
B: Extruded noodle sheets were rolled 3 times compressing them stepwise from a thickness of 8.0 mm To 2.0mm to 1.5 mm and then to 1.0;
C: extruded noodle sheets were rolled 6 times compressing them stepwise from a thickness of 8.0mm to 4.0 mm to 3.0 mm to 2.5 mm to 2.0 mm to 1.5 mm and then to 1.0 mm;
E: rolled noodle sheets were rolled 6 times compressing them stepwise from a thickness of 8.0 mm to 4.0 mm to 3.0 mm to 2.5 mm to 2.0 mm to 1.1 mm;
Cutting: All noodle sheets were compressed to 1.0 mm in thickness by rolling press then cut into strings using a square noodle cutter 1.5 mm pitch these products are referred to as raw cut noodle strings.
Steam treatment: The raw cut noodle strings were immersed for 5 seconds. In a flavoring solution (60 0) containing dietary sodium chloride (80g/l) monosodium glutamate (13.5 g/l) soy sauce 10ml/l and meat extract 30g/l.
Deep frying and drying after the flavoring treatment the noodle strings were dried by deep frying them in palm oil for 145 seconds at around (150 oC) to evaporate the water giving a final water content of approximately 2.0%.
Conclusion
This study confirmed that dough from traditional fried instant pasta is coarse. After examining the relationship between gluten protein content and the structure of dough for instant pasta, it was found that less fat is left in the gluten net when frying dough for pasta, which is thin-coated. It is also possible to combine extruded pastes with a thin layer, minimizing the thickness of the dough. As a specific method, it may be proposed to standardize the number of movements of the spreading presses, to ensure the formation of gluten protein, and to help reduce the calorific value of instant pasta.
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