THE STUDY OF DRYING RATE AND PHYSICAL CHARACTERISTICS OF DRIED NOODLES WITH MIXED TAPIOCA AND WHEAT FLOUR

Abstract

The purposes of this researchwere to knowthe effect of adding strach flour as a substitution material of wheat
flour on the drying rate, physical characteristics and to compare the physical characteristics of dried noodles
with commercial noodles. The experimentwas designedwith four different composition ratio of starch flour and
wheat flourwich are 0 : 100%; 10 : 90%; 20 : 80%, and 30 : 70% and simboleized with C0, C10, C20, and C30. The
results of the coefisient of drying rate (k) of C0 is 0,014, higher than the other compositions. Furthermore , the
adding of starch flour tends to decrease the cooking loss, water absorption and unfurl ratio, but tends to increase
the water content and the tensile strength of the noodles. Comparison between dried noodles and commercial
noodles on the physical characteristics did not significant different. The dried noodles showed the similar
physical characteristics to the commercial noodles.
Keywords :dried noodles , the rate of drying ,wheat flour, tapioca flourand physical characteristics