Optimization of Rapid‐Visco Analyser Test Conditions for Predicting Asian Noodle Quality

Batey, I. L.; Curtin, Barbara M.; Moore, Stanley A.

doi:10.1094/cchem.1997.74.4.497

Cited by 86 publications

(55 citation statements)

References 12 publications

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“…For noodles, the importance of grain polyphenol oxidases as a factor contributing to discoloration has been well documented (Anderson and Morris 200 I). For noodle textural features, nour swelling tests (Crosbie and Lambe 1993), flour pasting properties as measured by the Rapid Visco Analyser (Bhattacharya and Corke 1996;Batey et al 1997), or the presence of null alleles at the three wheat waxy (wx) loci (Epstein et al 20(2) all have been proposed as possible early generation tools. Within specific sample sets, each of these assays has been correlated with noodle textural properties.…”

Section: Genotypic and Environmental Modification Of Asian Noodlementioning

confidence: 99%

Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats

Graybosch

Ames²,

Baenziger

et al. 2004

Cereal Chem

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A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. To identify a diagnostic cracker formula, the effects of leavening system (sodium bicarbonate, monocalcium phosphate, and ammonium bicarbonate), sugar concentration (%S), and total solvent (TS) on cracker‐baking performance were explored. From preliminary experiments to establish a production procedure, 10 min of dough‐mixing time, a cord‐weave baking mesh, and a 500°F oven temperature were selected. For the leavening system, increasing ammonium bicarbonate (ABC) level at constant sodium bicarbonate (soda) and monocalcium phosphate (MCP) levels resulted in increased cracker height. For the diagnostic formula, 1.25 g of soda, 1.25 g of MCP, and 1.25 g of ABC were selected, based on 100 g of flour. As the sugar concentration in the cracker formula, at constant total solvent (38 TS), decreased to <20%, the resulting cracker dough became softer, and the baked cracker exhibited an increased blistering tendency because of a too‐high formula water level. In contrast, a cracker dough formulated with >40% sugar concentration was too crumbly to handle and sheet. As the total solvent in the cracker formula increased at constant sugar concentration (≈23.7%S), the resulting dough became softer. A dough with 34 TS was too crumbly to handle, while doughs with 42 and 46 TS were too soft to handle and resulted in blistering. Therefore, 38 TS and 23.7%S were identified for the diagnostic formula. Crackers baked with a hard wheat flour, a soft wheat flour, and blends validated the utility of the developed method.

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Section: Genotypic and Environmental Modification Of Asian Noodlementioning

confidence: 99%

Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats

Graybosch

Ames²,

Baenziger

et al. 2004

Cereal Chem

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“…1B). Previous researchers have utilized silver nitrate solution to inhibit a-amylase activity in sprouted and normal wheat flours (Crosbie and Lambe 1993;Bhattacharya and Corke 1996;Batey et al 1997;Bhattacharya et al 1997;Yasui et al 1999;Abdel-Aal et al 2002;Mariotti et al 2005). We observed an increase in peak viscosity for all wheat flours when a-amylase activity was inhibited, but the overall increase in pasting properties was greater in waxy wheat flours compared with normal and partial waxy wheat flours (Table II, Fig.…”

Section: Resultsmentioning

confidence: 65%

Factors Governing Pasting Properties of Waxy Wheat Flours

et al. 2015

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Cereal Chem. 92(5):529-535Waxy wheat (Triticum aestivum L.) contains endosperm starch lacking in amylose. To realize the full potential of waxy wheat, the pasting properties of hard waxy wheat flours as well as factors governing the pasting properties were investigated and compared with normal and partial waxy wheat flours. Starches isolated from six hard waxy wheat flours had similar pasting properties, yet their corresponding flours had very different pasting properties. The differences in pasting properties were narrowed after endogenous a-amylase activity in waxy wheat flours was inhibited by silver nitrate. Upon treatment with protease, the extent of protein digestibility influenced the viscosity profile in waxy wheat flours. Waxy wheat starch granules swelled extensively when heated in water and exhibited a high peak viscosity, but they fragmented at high temperatures, resulting in more rapid breakdown in viscosity. The extensively swelled and fragmented waxy wheat starch granules were more susceptible to a-amylase degradation than normal wheat starch. A combination of endogenous a-amylase activity and protein matrix contributed to a large variation in pasting properties of waxy wheat flours.

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“…As propriedades de pasta foram determinadas no viscoanalisador rápido (RVA) Newport Scientific, modelo RVA 4D, de acordo com o método descrito por Batey et al (1997). Quatro gramas de farinha foram suspendidas em 25 mL de água destilada (volume corrigido para a base de 14% de umidade, na amostra).…”

Section: Methodsunclassified

Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza

Wang

Oliveira

Costa

et al. 2005

Pesq. agropec. bras.

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Resumo -A mistura de trigo e soja representa uma importante fonte calórico-protéica com proteínas de boa qualidade. O objetivo do presente trabalho foi avaliar as propriedades de pasta e absorção de água das farinhas de trigo e soja (90:10), pré-cozidas por extrusão em diferentes umidades (23%, 26% e 29%) e temperaturas de barril (60°C, 70°C, 80°C, 90°C), para uso em massa de pizza semi-pronta com características sensoriais desejáveis. Usou-se extrusor Brabender, de rosca única, com velocidade de alimentação constante de 3,6 kg h -1 , velocidade de rotação de parafuso de 90 rpm e matriz de lâmina com 1 mm de espessura. As propriedades de pasta das farinhas mistas pré-cozidas aumentaram com o incremento da temperatura de barril; os maiores valores foram obtidos em 26% de umidade. A absorção de água aumentou à medida que se aumentava a umidade. A pizza preparada com a farinha mista extrusada em 23% de umidade e 80°C de temperatura de barril, apresentou as melhores características sensoriais.Termos para indexação: mistura de trigo e soja, farinha extrusada, temperatura de barril. Extrusion-cooked wheat-soybean flours for pizza dough useAbstract -Mixture of wheat with soybean represents an important calorie-protein source with good protein quality. The objective of this work was to evaluate pasting properties and water absorption of pre-cooked wheatsoybean (90:10) flours, which were extruded in different moistures (23%, 26% and 29%) and barrel temperatures (60ºC, 70ºC, 80ºC and 90ºC), for pizza dough ready for use with desirable sensory characteristics. The experiment used a Brabender single screw extruder with constant feeding rates of 3.6 kg h -1 , constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Pasting properties of pre-cooked mixed flours and barrel temperature increased simultaneously, presenting higher values at 26% moisture. Also water absorption increased together with moisture and barrel temperature. Pizza with the extruded mixed flour, prepared at 23% moisture and 80°C barrel temperature, presented the best sensory characteristics.Index terms: wheat-soy mixture, extruded flour, barrel temperature. IntroduçãoA demanda de consumo da pizza, produto tradicionalmente consumido em países da Europa, notavelmente na Itália, também vem se expandindo em países americanos, como Estados Unidos e Brasil. Algumas das razões do crescimento de mercado e conseqüente aumento da produção industrial são o custo relativamente baixo do produto e a facilidade de preparo para o consumo.A massa da pizza constitui uma fração significativa do produto e, aparência, sabor e textura são fatores importantes para sua identificação e aceitação pelo consumidor. No entanto, o surgimento da popularidade de pizza, em relação a outros produtos de forno, é relativamente recente e a qualidade de sua massa continua sendo uma área pouco pesquisada (Larsen et al., 1993).A massa de pizza é produzida, comumente, a partir da farinha de trigo, que possui alto valor calórico, mas apresenta baixa qualidade protéica, em virtude da deficiên...

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Optimization of Rapid‐Visco Analyser Test Conditions for Predicting Asian Noodle Quality

Cited by 86 publications

References 12 publications

Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats

Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats

Factors Governing Pasting Properties of Waxy Wheat Flours

Farinhas de trigo e soja pré-cozidas por extrusão para massas de pizza

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