The Effects of the Addition of Bracken and Toon on the Quality of Noodles

We made Pteridiumaquilinum noodles and Toonasinensis noodles to study the influence of adding state and adding quantity of Pteridiumaquilinumon noodle quality, and the influence of adding state and adding quantity of Toonasinensison noodle quality.The results are as follows by contrasting the sensory indexes and cooking indexes: When we made Pteridiumaquilinum noodles, 25% Pteridiumaquilinum pulp should be chosen as adding form if product tasteis concerned, and 3% Pteridiumaquilinum powder would be added if focused on the product cooking properties is focused on. When we made Toonasinensis noodles, both the 2% Toonasinensis powder and the 25% Toonasinensis pulp could be added with high sensory score if the taste is concerned, and 2% Toonasinensis pulpshould be prepared if the cooking properties of product is focused on.