Effect of vacuum mixing on the quality characteristics of fresh noodles

Li, Man; Luo, Lijun; Zhu, Ke‐Xue; Guo, Xiao‐Na; Peng, Wei; Zhou, Hui‐Ming

doi:10.1016/j.jfoodeng.2012.01.007

Cited by 100 publications

(63 citation statements)

References 25 publications

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“…PV was considered to be an indicator of water-binding capacity and significantly (p < 0.05) decreased with the addition of surimi (10 50%). A decrease in the viscosity was also observed when prolamin proteins were added to rice flour (Baxter et al, 2004).The reduction was likely due to the dilution effect on the starch concentration (Li et al, 2012a;Tan and Corke, 2002). Surimi also promoted a significant (p < 0.05) decrease of the FV by 30% when compared to the value of control group.…”

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confidence: 86%

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Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Xue-juan

Jiang

et al. 2014

FSTR

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The aim of this study was to investigate the effect of surimi on the rheological properties of dough and the quality of noodles in terms of cooking quality, appearance, texture and sensory properties. The results showed that dough development time, stability time, elastic modulus (G') and viscous modulus (G'') increased with increasing content of surimi in the range of 30 _ 50%. Noodles with surimi exhibited lower cooking loss and water absorption. Textural analysis showed that cooked noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. The sensory value of noodles significantly increased when 30% and 40% surimi was added. Surimi could be used for making noodle to improve the overall quality of noodle when used in proportions between 30% and 40%.Keywords: surimi, dough, rheological properties, noodle, quality, sensory evaluation IntroductionNoodles have become popular food for many countries in Asia since ancient time. Nowadays, their world consumption has increased, due to the ease of transportation, handling, cooking and preparation (Li et al., 2012a). Traditional noodles were prepared mainly from two basic ingredients: wheat flour and water (Inglett et al., 2005). In recent years, people pay more attention to taste and nutrition of noodles. In order to meet the needs of consumers, noodles that added vegetables, fruits and proteins have been developed (Marcoa and Rosell, 2008;Škrbić et al., 2009). Such added ingredients can provide different flavors, colors, additional nutrients and health benefits (Li et al., 2012b).Proteins from various sources have been applied in order to increase nutritional value of cereal products. With that purpose, pea, soybean and whey proteins have been used in the rice flour, resulting in nutritional benefits and improved rheological properties of the rice dough (Marcoa and Rosell, 2008). In addition, the incorporation of gluten-soy protein blends could increase the protein content of cookies from 6% to 17.5% and reduce total carbohydrates (Singh and Mohamed, 2007). It was found that amaranth grain protein could improve the wheat dough strength and stability (Sanz-Penella et al., 2013). Rice protein isolate could provide necessary network for processing of rice products and decrease the cooking loss and water turbidity of rice noodle (Kim et al., 2014). It was also reported that noodle with 50% egg protein exhibited lower cooking loss and firmer texture (Khouryieh et al., 2006).Surimi is obtained by washing fish mince with water resulting in a product containing mainly myofibrillar proteins (Pietrowski et al., 2011). Surimi protein can be an excellent source for making noodles with high nutritional properties, well-balanced amino acid and acceptable flavor (Auh et al., 2003). Surimi protein is rich in lysine, which is usually deficient in cereal grains. The deficiency of lysine leads to the poor utilization of protein and thus results in protein malnutrition. Study has shown that fish protein was added Wang et al. 1192 to wheat b...

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confidence: 86%

“…Nowadays, their world consumption has increased, due to the ease of transportation, handling, cooking and preparation (Li et al, 2012a). Traditional noodles were prepared mainly from two basic ingredients: wheat flour and water (Inglett et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Xue-juan

Jiang

et al. 2014

FSTR

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“…However, the increase in shelf life only depending on the food additives cannot satisfy the requirement of efficient production of fresh noodles and CSB at large scale and industrial level; hence, extending shelf life via manipulating production process and storage conditions has already become an irresistible trend [2,12,21,[33][34][35]. In the following section, the research progress focus on the physical treatment and packaging technology of fresh noodles and CSB would be introduced.…”

Section: Technologies For Shelf-life Extension Of Noodles and Csbmentioning

confidence: 99%

“…As for the vacuum mixing, − 0.06 MPa was considered as the best degree for noodle production. In addition, vacuum mixing could promote the formation of bound water in the dough and effectively reduce water activity at certain moisture content, resulting in the extended shelf life of fresh noodle [33].…”

Section: Physical Treatmentsmentioning

confidence: 99%

“…The quality of fresh noodle and CSB are not only dependent on the quality of the ingredients but also on the processing and storage conditions [3,13,21]. Manipulating production process and storage conditions, such as physical treatments with ozone, radiation, microwave, photons and vacuum mixing as well as packaging methods including vacuum packaging, modified atmosphere packaging (MAP), active packaging and hot packaging, showed promising results for enhancing the shelf life of fresh noodles and CSB [2,12,21,[33][34][35].…”

Section: Introductionmentioning

confidence: 99%

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Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB have significantly retarded the efficient production of traditional staple foods at large scale and industrial level. This review summarizes the food additives, such as salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products, used to enhance flour quality and retard staling and microbe growth of noodles and CSB. In addition, recent advances focus on the physical treatments and packaging technologies applied in the production of fresh noodles and CSB were also introduced. The findings in this review would provide reference for further explorations toward the industrialization of traditional staple foods.

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Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siah

Quail

2018

Cereal Chem

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Background and objectives Wheat noodles are a staple food for many Asian populations, particularly in East and South‐East Asian countries. Fresh noodles are subject to discoloration or darkening over storage time if not cooked or preserved. The physical appearance of noodles has the very first and often most significant impact on consumer perception leading to purchasing decisions. This review paper outlines the different noodle types followed by discussing factors affecting noodle color and time‐dependent discoloration. Methods used for preserving noodle freshness and color are also discussed. Findings Wheat noodles are generally categorized as white salted noodles made with the addition of sodium chloride, and yellow alkaline noodles made with the addition of different combinations of sodium chloride and alkaline salts. The intrinsic factors relating to wheat and flour quality affecting noodle color and discoloration include protein content, wheat bran color, falling number and preharvest sprouting, ash content, polyphenol oxidase, carotenoids, phenolic compounds, and flour color. The extrinsic factors relating to processing parameters affecting noodle color and time‐dependent discoloration include selection of flour mill streams, flour milling extraction rates, starch damage, noodle processing methods, addition of different salt types, addition of eggs, gluten, starch and emulsifiers, water addition and absorption levels, and addition of plant materials. Conclusions It is important for manufacturers to select the right wheat type, processing methods, and formulation to produce noodles with desirable color appearance and less susceptible to time‐dependent discoloration. Significance and novelty This review paper details intrinsic factors relating to wheat and flour quality, and extrinsic factors relating to processing parameters that affect wheat noodle color and time‐dependent discoloration.

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Effect of vacuum mixing on the quality characteristics of fresh noodles

Cited by 100 publications

References 25 publications

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

Food additives and technologies used in Chinese traditional staple foods

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

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