Asian noodles: History, classification, raw materials, and processing

Fu, Bin Xiao

doi:10.1016/j.foodres.2007.11.007

Cited by 479 publications

(421 citation statements)

References 9 publications

Supporting

Mentioning

379

Contrasting

Unclassified

Order By: Relevance

“…However, reconstituted flours with less than 12.4% amylose content are unsuitable for making instant noodles due to higher fat absorption, darker color, and undesirable surface appearance (Park and Baik 2004b). For YAN or Chinese-style hand-extended noodles, there is a requirement for a firm, smooth, and springy texture (Son and Kim 2014), thus the wheat flour requires having a high amylose content (Fu 2008). This would be of special interest to wheat breeders and geneticists (Graybosch 1998;Regina and others 2006).…”

Section: Amylose and Amylopectinmentioning

confidence: 99%

“…Approximately 40% of the total wheat flour utilized for food in Asia is consumed in the form of noodles (Hou and others 1998). As a popular staple food around the world, noodles can be classified based on water content, salt composition, processing, and storage methods (Fu 2008;Hou 2011;Wei 2015), shape, and/or the specific auxiliary ingredients (Table 1).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

127

View full text Add to dashboard Cite

Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

show abstract

Section: Amylose and Amylopectinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

127

View full text Add to dashboard Cite

show abstract

“…Metode pengeringan dengan oven tidak disarankan karena pengeringan yang terlalu cepat dapat mengakibatkan perbedaan kelembaban yang cukup besar antara permukaan luar sohun dengan bagian dalam sohun. Penerapan metode pengeringan yang tidak tepat dapat merusak struktur sohun, menyebabkan elongasi yang rendah, serta retak pada sohun (Fu, 2008).…”

Section: Mutu Sohun Setelah Perbaikan Teknik Pengeringanunclassified

“…Penggunaan suhu yang lebih rendah selama pengeringan dapat mencegah perubahan struktur sohun yang tidak diinginkan. Hal tersebut karena proses retrogradasi sohun terjadi secara perlahan serta daya tarikan dan tekanan yang terjadi di dalam sohun akibat berkurangnya air secara mendadak dapat dihindari (Fu, 2008). Berdasarkan analisis peningkatan mutu respon, maka sohun dengan mutu terbaik yaitu nilai KPAP terendah dan elongasi tertinggi terdapat pada sohun dengan perlakuan pendinginan, pembekuan, dan pengeringan angin.…”

Section: Mutu Sohun Setelah Perbaikan Teknik Pengeringanunclassified

Optimasi Pembuatan Sohun Ubi Jalar Menggunakan Ekstruder Pemasak-Pencetak

Muhandri

Subarna

Koswara

et al. 2017

jtip

View full text Add to dashboard Cite

Sweet potatoes have a fairly diverse varieties and the difference in varieties is (99.16, 86.91, and 8.77% db , respectively) . It also had the most excellent cooking endurance as shown b y the lowest b reakdown viscosity (5183.33 cP), and the b est tendency of retrogradation as shown b y the highest setb ack viscosity (1328.00 cP). The optimum comb ination for the vermicelli making was ABSTRAKUbi jalar memiliki varietas yang cukup beragam, dan perbedaan varietas diduga memberikan pengaruh kepada sifat fisikokimia pati yang dihasilkan. Tujuan penelitian ini adalah optimasi pembuatan sohun dari pati ubi jalar menggunakan ekstruder pemasak-pencetak. Karakterisasi pati ubi jalar meliputi analisis proksimat, kadar pati, kadar amilosa serta profil gelatinisasi. Optimasi proses dan formula sohun ubi jalar pati varietas Ace menggunakan alat bantu Response Surface Methodology (RSM). Kisaran jumlah pati yang digunakan yaitu 62,5-69,0 g, jumlah air 31,0-37,5 g, suhu ekstruder 80-90°C, dan kecepatan ulir ekstruder 90-120 rpm. Pati ubi jalar varietas Ace memiliki kadar karbohidrat, total pati dan amilosa paling tinggi (99,16; 86,91; dan 8,77% bk), dan memiliki ketahanan dalam pemasakan paling baik, yang ditunjukkan oleh b reakdown viscosity yang paling rendah (5183,33 cP) dan memiliki kecenderungan retrogradasi paling tinggi, yang ditunjukkan oleh setb ack viscosity yang paling tinggi (1328,00 cP). Kombinasi optimum untuk sohun ubi jalar yaitu jumlah pati 65 ,2 g, jumlah air 34,8 g, suhu ekstruder 85°C, dan kecepatan ulir ekstruder 115 rpm. Sohun ubi jalar yang dihasilkan dari kombin asi optimum memiliki nilai aktual kehilangan padatan akibat pemasakan (KPAP) 20,85% dan elongasi 164,98%. Perbaikan proses dengan pembekuan sohun dan pengeringan menggunakan kipas angin menghasilkan sohun dengan mutu yang lebih baik yaitu KPAP 12,90% dan elongasi 196,42%.Kata kunci: optimasi, pati ubi jalar, RSM, sohun PENDAHULUAN1Sohun merupakan salah satu jenis mi nonterigu berbahan dasar pati yang berasal dari be-*Penulis Korespondensi:

show abstract

“…Pasta is a cereal-based food product and its importance is related with low cost, easy preparation, appreciated sensorial properties, long shelf life, playing an important role in human nutrition and culture (Bergman et al, 1994;Fu, 2008). Pasta is usually made with semolina from durum wheat and water (Marti, Pagani, 2013), but other ingredients can be added, like eggs, whey and herbal products (Nouviaire et al, 2008;Schoenlechner et al, 2010;Krishnan, Prabhasankar, 2012), which are becoming very important in the modern pasta manufacture.…”

Section: Introductionmentioning

confidence: 99%

Effect of mushroom powder in fresh pasta development

Correia¹,

Esteves²,

Guiné³

2017

FoodBalt

View full text Add to dashboard Cite

Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mushrooms at 40 °C. Proportions of 5%, 10%, and 15% MF were used to prepare the fresh pastas (FP), with two types of wheat flour (regular (RWF) and 30% semolina wheat flour (SWF)). Mushroom pastas were analysed before (FP) and after cooking (CP). FP presented moisture and water activity lower than 35% and 0.95, respectively. The L* and b* colour parameters were similar for pasta produced with RWF and SWF, with the major differences for pastas produce with high content of MF. Thus, with increasing of MF, pastas were redder, darker and less yellow. The CP showed high colour similarities between them. Generally, the introduction of MF changes the texture of pastas. Internal and external firmness, and adhesiveness, decreased with increasing MF and for higher drying temperatures. CP presented similar tendencies, with low firmness, high adhesiveness and high stickiness. The soluble solids were determined in CP cooking water, and range between 5.8 and 9.0%, without a consistent pattern, allowing classifying the pastas as high and medium quality. Sensory analysis revealed that consumers preferred pastas produced with high content of MF with similar profiles for all the parameters tested, and the influence of the type of wheat flour was not important. It could be concluded that mushroom powder could be used to produce pastas with an improved quality and similar characteristics to regular pastas.

show abstract

Asian noodles: History, classification, raw materials, and processing

Cited by 479 publications

References 9 publications

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Optimasi Pembuatan Sohun Ubi Jalar Menggunakan Ekstruder Pemasak-Pencetak

Effect of mushroom powder in fresh pasta development

Contact Info

Product

Resources

About