Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

Shiau, Sy‐Yu; Yeh, An‐I

doi:10.1006/jcrs.2000.0344

Cited by 104 publications

(71 citation statements)

References 20 publications

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“…For day 7, only addition level at 2.0% significantly reduced the firmness (by 300.9 g), in comparison with control (2848.0 g), whereas lower addition levels had little effect. It was reported that pH reduction in wheat flour dough could result in dough with less shear thinning and subsequently tensile strength and cutting force of extruded noodles, as well as increased gelatinization degree and cooking loss, whereas pH increase could increase both the tensile strength and cutting force (Shiau & Yeh, 2001). In this study, the decreases in both firmness and tensile strength in the presence of Amaranthus pigments may be attributed to the pH reduction effect caused by Amaranthus betacyanin pigments as discussed in pasting session.…”

Section: Effect Of Amaranthus Betacyanin Pigments On the Textural Andmentioning

confidence: 98%

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

2010

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Section: Effect Of Amaranthus Betacyanin Pigments On the Textural Andmentioning

confidence: 98%

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

2010

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“…Other measurement techniques based on fundamental and dynamic rheometry have been used to assess the characteristics of bread, pasta and noodle dough. 10,11 The objectives of this study were to determine the influence of three ingredients, moisture, starch and guar gum, on the fundamental and dynamic rheological properties of instant fried noodle dough and to determine the relationships between these properties.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of instant fried noodle dough as affected by some ingredients

Ngadi

2005

J Sci Food Agric

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An experiment was set up to investigate the influence of ingredients such as moisture, gum and starch on the rheological properties of instant fried noodle dough. The noodle dough was formulated using a mixture of wheat flour (100%), 0-0.3% guar gum, 0-7.5% starch and 30-42% moisture. The rheological properties of noodle dough were influenced by the ingredients and their interactions. Increasing moisture content decreased Young's modulus (E) of dough samples. Addition of gum to dough at a lower moisture content of 30% increased E, decreased the energy at break (EB) and increased the storage modulus (G ) values. Interactions of starch and gum influenced changes in the rheological parameters at higher moisture contents. Increasing starch content in noodle dough with a lower gum concentration increased EB to a point beyond which further increase in starch concentration decreased EB. Gum and starch improved the binding and mechanical network in the dough. Insufficient water in the dough apparently reduced cohesion in the dough whereas excess water reduced the functionality of gum and starch.

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“…Thus, the partial replacement of wheat flour with WRP can improve the quality of noodles. According to Shiau and Yeh (2001), the cooking loss property reflects the surface characteristics of the noodles. The higher the cooking loss is, the stickier the noodle surface and the resulting sticky mouth feel.…”

Section: Cooking Qualitymentioning

confidence: 99%

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

Dahri

2016

CyTA - Journal of Food

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The physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.Efecto de la corteza de sandía en polvo en las propiedades fisicoquímicas, texurales y sensoriales de los fideos húmedos amarillos RESUMEN se investigaron las propiedades físicas, químicas y sensoriales de los fideos control (WRP0), fideos con corteza de sandía en polvo añadida (WRP) a niveles 50, 100, y 150 g/kg (WRP5, WRP10 y WRP15, respectivamente). Las cenizas, la fibra cruda, la grasa cruda, los carbohidratos y el contenido total de fenoles de los fideos que contenían WRP aumentaron gradualmente con el incremento del nivel de sustitución en comparación con la muestra control. Sin embargo, se observó una tendencia decreciente en los contenidos de humedad y proteínas. La incorporación de WRP en los fideos no afectó a los valores de ligereza ni al rendimiento de cocinado. Aun así, los índices de color amarillento y verdor aumentaron gradualmente con el incremento del nivel de sustitución del aditivo en polvo en comparación con la muestra control. Se observó una tendencia decreciente para los valores de firmeza, pérdida de volumen en el cocinado y pH con el incremento del nivel de sustitución. Los resultados de la evaluación sensorial mostraron que WRP10 tuvo la mayor aceptación. ARTICLE HISTORY

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Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

Cited by 104 publications

References 20 publications

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

Rheological properties of instant fried noodle dough as affected by some ingredients

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

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