Effect of boiling and steaming on the surface tackiness of frozen cooked noodles

Wang, Yuanhui; Zhang, Yaru; Xu, Fei; Zhang, Yilin

doi:10.1016/j.lwt.2020.109747

Cited by 17 publications

(25 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ordered and compact structure could be the possible reason for its lower cooking loss (Figure 3a). The compact network, to some extent, could limit the leaching of starch and protein during cooking (Wang et al, 2020). Larger gaps (the blue cycle indicated) were observed in the gluten matrix of SPH‐W noodles (Figure 5c1), and smaller gaps were observed in the gluten matrix of SPI‐W and TSP‐W noodles.…”

Section: Resultsmentioning

confidence: 99%

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles were determined. Soy proteins increased the peak viscosity of flour paste. Dough fortified with TSP also exhibited more solid-like behavior with the highest storage modulus, while dough fortified with SPH showed the lowest storage modulus. Soy proteins increased the cooking loss of noodles. The protein loss of SPH-W noodles was up to 32.0%, much higher than wheat noodles, 13.3%, while the protein loss of TSP-W noodles was only 14.3%. Three types of soy proteins weakened the gluten network on different levels. The larger protein molecules in TSP linked with glutenin and formed the higher molecular polymers, counterbalancing the weakening effects deriving from the interfering with the glutenin-glutenin linkages. Therefore, TSP is more suitable to utilize in noodles. Practical applicationsWheat flour noodles are widely consumed in most countries, so the protein quality in noodles is critical to consumer health. The essential amino acid, lysine, is relatively deficient in wheat proteins. Soy protein is rich in lysine and could be used to fortify the nutrition of flour products. However, some negative effects of soy protein on the qualities of flour products have been observed. Therefore, we modified Soy protein isolate (SPI), hoping to increase the interaction between soy protein and wheat protein, and reduce the negative impacts of soy protein on qualities of noodles. Results showed texturized soy protein exhibited fewer negative effects on noodle qualities than SPI and soy protein hydrolysate. The results presented in this study provided us with some useful information about how to select soy proteins to fortify noodle nutrition.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The surface tackiness of recooked FCNs was determined using a cylindrical probe P35 “Cooked Lasagne Program” mode (Y.‐H. Wang, Zhang, Xu, Zhang, 2020). The test parameters were: pretest speed, 1.0 mm/s; test speed, 0.5 mm/s; posttest speed, 10.0 mm/s; induction force, auto—1000 g; return distance, 20.0 mm; contact time, 2 s.…”

Section: Methodsmentioning

confidence: 99%

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

et al. 2022

View full text Add to dashboard Cite

Background and Objectives The sticky surface of cooked noodles seriously reduces consumer acceptance. This study investigates the effects of 12 wheat flour samples with different farinograph and pasting characteristics on the texture, sensory properties, and surface tackiness of recooked frozen cooked noodles (FCNs). Findings The recooked FCNs made of flour sample 1# with long dough stability time (DST) and high farinograph quality number (FQN) had a low surface tackiness (411 g) and high evaluation score (87). Meanwhile, wheat flour (sample 12#) with high peak viscosity (PV) had a proper degree of starch gelatinization, which would bring a low surface tackiness to FCNs. FCNs (sample 1#) had a high water‐holding capacity (T21 = 0.14 ms) and low unbound water content (A23 = 1.38%), and they had a dense internal gluten network structure. Conclusions The dense structure formed by protein and starch contributed to reducing the surface tackiness of FCNs after recooking and storing. Noodles factories should choose wheat flour which has long DST, high FQN, and high PV as raw material when producing FCNs. Significance and Novelty This study provides important information on choosing wheat flours suitable for making FCNs of high quality.

show abstract

“…The cross-sections of the frozen-dried FCNs were examined using a scanning electron microscope (Hitachi S-3400N) at 500× magnification. The accelerating voltage for scanning was 5 kV [ 17 ].…”

Section: Methodsmentioning

confidence: 99%

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Jiarong

Ding

Wang

et al. 2021

Foods

View full text Add to dashboard Cite

The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.

show abstract

Effect of boiling and steaming on the surface tackiness of frozen cooked noodles

Cited by 17 publications

References 33 publications

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

Contact Info

Product

Resources

About