Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles. Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content. For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles.

Ngadi, Michael O. (Supervisor)