Taurine was added to wheat flour noodles to investigate the effects on properties of dried and cooked noodles. Addition of taurine up to 3% of flour did not affect mixing properties of dough. Taurine improved the aftertaste and softness of noodle, whi...
Taurine was added to wheat flour noodles to investigate the effects on properties of dried and cooked noodles. Addition of taurine up to 3% of flour did not affect mixing properties of dough. Taurine improved the aftertaste and softness of noodle, which resulted in increase of preference of noodles. However brightness of dried and cooked noodles were not improved with taurine addition. Cooking loss and protein loss were decreased and carbohydrate and turbidity of broth were increased with addition of taurine.