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    Chương 5 Công Nghệ sản xuất bánh canh-bún-phở

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    Trung
    This document discusses the process for making rice noodles. There are two main methods - sheeting dough to make flat noodles or extruding dough to make vermicelli. The key steps are: 1) Mixing rice flour with water and other ingredients like salt to form a slurry or dough. 2) Steaming and kneading the slurry to partially gelatinize the starches. 3) Extruding or sheeting the dough to shape the noodles. 4) Boiling the noodles to fully gelatinize the starches. Quality is evaluated based on cooking properties and texture.

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    Chương 5 Công Nghệ sản xuất bánh canh-bún-phở

    Uploaded by

    Trung
    54 views22 pages
    This document discusses the process for making rice noodles. There are two main methods - sheeting dough to make flat noodles or extruding dough to make vermicelli. The key steps are: 1) Mixing rice flour with water and other ingredients like salt to form a slurry or dough. 2) Steaming and kneading the slurry to partially gelatinize the starches. 3) Extruding or sheeting the dough to shape the noodles. 4) Boiling the noodles to fully gelatinize the starches. Quality is evaluated based on cooking properties and texture.

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    This document discusses the process for making rice noodles. There are two main methods - sheeting dough to make flat noodles or extruding dough to make vermicelli. The key steps are: 1) Mixing rice flour with water and other ingredients like salt to form a slurry or dough. 2) Steaming and kneading the slurry to partially gelatinize the starches. 3) Extruding or sheeting the dough to shape the noodles. 4) Boiling the noodles to fully gelatinize the starches. Quality is evaluated based on cooking properties and texture.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    54 views22 pages

    Chương 5 Công Nghệ sản xuất bánh canh-bún-phở

    Uploaded by

    Trung
    This document discusses the process for making rice noodles. There are two main methods - sheeting dough to make flat noodles or extruding dough to make vermicelli. The key steps are: 1) Mixing rice flour with water and other ingredients like salt to form a slurry or dough. 2) Steaming and kneading the slurry to partially gelatinize the starches. 3) Extruding or sheeting the dough to shape the noodles. 4) Boiling the noodles to fully gelatinize the starches. Quality is evaluated based on cooking properties and texture.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    LESSON 5:

    RICE NOODLE PROCESSING TECNOLOGY


    CÔNG NGHỆ SẢN XUẤT BÁNH CANH, BÚN, PHỞ

    Th.S Nguyễn Đặng Mỹ Duyên


    BM. Công nghệ thực phẩm
    Tháng 2/2022
    INTRODUCTION
     Rice noodles are the most consumed form of rice product
    next to cooked rice grain in Asia.
     Rice noodles are commonly prepared by two main
    methods; sheeting of dough to develop flat noodles and
    extruding to develop vermicelli
    Classification Based on Molding Method
    Classification Based on Molding Method

     Cutting noodles
    Steamed rice noodle sheets are cut into rectangles that
    are 1 mm thick, 4–6 mm wide, and ≈200 long.
     Extruding noodles

    Steamed rice paste is extruded into strips using different


    molds.
    The length of the strips is ≈200–400 mm, while the
    diam- eter ranges from 1 to 3 mm.
    Classification Based on Molding Method

     Bánh canh xắt


     Phở, hủ tiếu
     Bún, bánh canh
    Rice noodle processing
    Gạo Bột gạo

    Làm sạch

    Ngâm Phối trộn

    Nghiền

    Xử lý dịch bột

    Tráng Hồ hóa

    Hấp Nhào trộn

    Ép đùn CÁN
    Quạt ráo Sấy sơ bộ

    Luộc
    áo bột
    Cắt sợi Cắt sợi

    Tạo hình Sấy


    Sấy Cắt sợi
    Đóng gói
    Làm nguội
    Làm nguội Đóng gói
    Phở Đóng gói
    tươi
    Phở
    khô Bánh
    Bánh Bún
    canh
    canh, khô
    RAW MATERIALS FOR RICE NOODLES
     Rice flour:
    RAW MATERIALS FOR RICE NOODLES
     Rice flour:
     Rice flour is obtained from fine milling of rice kernels, may be
    made from either brown rice or white rice.
     Rice protein lack gluten; hence lack the functionality of continuous
    visco-elastic dough. Rice flour is therefore pre-gelatinized in order
    to act as binder for the remaining flour. The extent of pre-
    gelatinization plays a vital role in providing desirable texture to the
    noodle strands
     The gelling property of rice starch is dependent upon rice
    varieties, amylopectin and amylose concentration, as well as the
    duration of the ageing
    RAW MATERIALS FOR RICE NOODLES
     Water:
    The proportion of water used in noodle making should be
    optimum (40%-50%) in order to optimally hydrate the flour
    for making dough of proper consistency.
     Salt: 0.5-1% rice flour
     Hydrocoloids: xanthan gum, guar gum…
     Preservatives: sorbate, sorbitol…
    MIXING
     Water is added to flour in a container and other
    ingredients are also mixed.
     The ration of flour to water must be appropriate in order to
    make dough of optimum consistency.
     Mixing resulted in a uniform distribution of ingredients and
    also even hydration of flour.
     Instead of dough, slurry was prepared by mixing rice flour
    with water to a concentration of 40g-50g/ 100g.
     Afterward, the dough is rested for some time that allows
    uniform hydration of flour particles
    MIXING

    NOTE:
    can use hot water (1000C) to mix with rice flour
    MIXING

    Horizontal mixer
    STEAMING - KNEADING

    Rice slurry is transported by a band carrier in sheets


    that are ≈5 mm thick. The sheets are then presteamed
    for 4–5 min at 90°C.
    During steaming, starch gelatinization and protein
    denaturation take place.
    Then the dough was kneaded in order to distribute
    the partially gelatinized starch
    EXTRUDING
     Finally, the dough is extruded into rice noodles and boiled to
    ensure they have completely gelatinized
     The size and shape of ex- truded rice noodles can be adjusted
    to meet the specifications of the end product.
    BOILING
     The process of boiling is simple but very crucial in regard
    to quality attributes of the final product.
     The increase in popularity of refrigerated, frozen and shelf
    stable noodles in recent year resulted in the rise of using
    boiling process in manufacturing noodles. The important
    factor in boiling is time and water quality.
     The appropriate amount of boiling water must be 10 to 20
    times greater than the weight of wet uncooked noodles
    BOILING
    EXTRUDING RICE NOODLES
    SHEETING
     Sheeting of rice noodle dough is proposed to obtain
    smooth sheets of dough with proper thickness as well as
    uniform and continuous gluten matrix and gelatinized
    starches distributed throughout the dough sheet
    CUTTING
     Rice noodles can also be
    cut into appropriate
    shapes.
     The shape and width of the
    strands are identified by
    means of the cutting rolls.
     The cutting machine
    comprised of a pair of
    slotted rolls having similar
    slot widths.
    CUTTING RICE NOODLES
    Quality Evaluation
     Cooking Properties: Cooking time, cooked weight,
    cooking loss and percent rehydration are important
    factors that determine the cooking properties of noodles.
     Textural Properties:The texture of noodle is assessed by
    the help of tensile testing, firmness and recovery

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