Effects of inorganic phosphates on the thermodynamic, pasting, and asian noodle-making properties of whole wheat flour

Cereal Chemistry

Volumn 91, Issue 1, 2014, Pages 1-7

  Niu, Meng ^a,b   Li, Xiaodan ^a   Wang, Li ^a   Chen, Zhengxing ^a   Hou, Gary G ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Wheat Marketing Center Inc ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; SODIUM COMPOUNDS; STARCH; VISCOSITY;

COOKING QUALITY; GELATINIZATION TEMPERATURE; INORGANIC PHOSPHATES; PASTING PROPERTY; PROPERTY; SODIUM TRIPOLYPHOSPHATE; STRUCTURAL CHARACTERISTICS; TEXTURAL PROPERTIES; THERMODYNAMICS PROPERTY; WHOLE WHEAT FLOURS;

PHOSPHATES;

EID: 84892404824     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-03-13-0059-R     Document Type: Article

References (35)

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 26-21.02. Experimental milling-Bühler method for hard wheat. Approved October 12, 1988; reapproved November 3, 1999. Method 66- 50.01. Pasta and noodle cooking quality-Firmness. Approved November 1, 1989; reapproved November 3, 1999. Method 76-21.01. General pasting method for wheat or rye flour or starch using the Rapid Visco Analyser. Approved October 15, 1997; reapproved November 3, 1999. Available online only. AACCI: St. Paul, MN.
2. An, H. J., and King, J. M. 2009. Using ozonation and amino acids to change pasting properties of rice starch. J. Food Sci. 74(3):278-283
3. Asenstorfer, R. E., Appelbee, M. J., and Mares, D. J. 2010. Impact of protein on darkening in yellow alkaline noodles. J. Agric. Food Chem. 58(7):4500-4507.
4. Baek, M. H., Yoo, B., and Lim, S. T. 2004. Effects of sugars and sugar nalcohols on thermal transition and cold stability of corn starch gel. Food Hydrocolloids 18(1):133-142.
5. Bao, J. S., and Corke, H. 2002. Pasting properties of gamma-irradiated rice starches as affected by pH. J. Agric. Food Chem. 50(2):336-341.
6. Bean, M. M., Nimmo, C. C., Fullington, J. G., Keagy, P. M., and Mecham, D. K. 1974. Dried Japanese noodles. II. Effect of amylase, protease, salts, and pH on noodle doughs. Cereal Chem. 51:427-433.
7. Blennow, A., Mette Bay-Smidt, A., and Bauer, R. 2001. Amylopectin aggregation as a function of starch phosphate content studied by size exclusion chromatography and on-line refractive index and light scattering. Int. J. Biol. Macromol. 28(5):409-420.
8. Chiotelli, E., Rolee, A., and Meste, M. L. 2000. Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations. J. Agric. Food Chem. 48:1327-1339.
9. Collado, L. S., and Corke, H. 1999. Accurate estimation of sweet potato amylase activity by flour viscosity analysis. J. Agric. Food Chem. 47(3):832-835.
10. Collar, C., Santos, E., and Rosell, C. M. 2006. Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. Cereal Chem. 83:370-376.
11. Crosbie, G. B. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flour. J. Cereal Sci. 13:145-150.
12. FDA. 1979. Phosphates: Proposed affirmation of and deletion from GRAS status as direct and human food ingredients. Federal Register 44(244): 74845-74857.
13. Fu, B. X. 2008. Asian noodles: History, classification, raw materials, and processing. Food Res. Int. 41(9):888-902.
14. Fuerst, E. P., Anderson, J. V., and Morris, C. F. 2006. Delineating the role of polyphenol oxidase in the darkening of alkaline wheat noodles. J. Agric. Food Chem. 54(6):2378-2384.
15. Han, A. J., Seo, T. R., Lim, S. T., and Park, D. J. 2011. Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch. Food Sci. Biotechnol. 20(5):1173-1178.
16. Hou, G. G. 2010. Laboratory pilot-scale noodle manufacturing and evaluation protocols. pages 183-225 in: Asian Noodles: ology, and Processing. G. G. Hou, ed. Wiley: Hoboken.
17. Jiang, H. X., Martin, J., Okot-Kotber, M., and Seib, P. A. 2011. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran. J. Food Sci. 76(6):846-852.
18. Kaur, L., Singh, J., and Singh, N. 2005. Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches. Food Hydrocolloids 19:839-849.
19. Kim, W. S., and Seib, P. A. 1993. Apparent restriction of starch swelling in cooked noodles by lipids in some commercial wheat flours. Cereal Chem. 70:367-372.
20. Mares, D. J., and Campbell, A. W. 2001. Mapping components of flour and noodle colour in Australian wheat. Aust. J. Agric. Res. 52(11- 12):1297-1309.
21. Nandeesh, K., Jyotsna, R., and Rao, G. V. 2011. Effect of differently treated wheat bran on rheology, microstructure and quality characteristics of soft dough biscuits. J. Food Process. Pres. 35(2):179-200.
22. Noda, T., Fujikami, S., Mura, H., Fukushima, M., Takigawa, S., and Endo, C. M. 2006. Effect of potato starch characteristics on the textural properties of Korean-style cold noodles made from wheat flour and potato starch blends. Food Sci. Technol. Res. 12:278-283.
23. Petitot, M., Boyer, L., Minier, C., and Micard, V. 2010. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Res. Int. 43(2):634-641.
24. Pomeranz, Y., Shogren, M. D., Finney, K. F., and Bechtel, D. B. 1977. Fiber in breadmaking-Effects on functional properties. Cereal Chem. 54:25-41.
25. Pomeranz, Y., Meyer, D., and Seibel, W. 1984. Wheat, wheat-rye, and rye dough and bread studied by scanning electron microscopy. Cereal Chem. 61:53-59.
26. Shah, A. R., Shah, R. K., and Madamwar, D. 2006. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus. Bioresour. Technol. 97(16):2047-2053.
27. Theuer, R. 2002. Effect of iron on the color of barley and other cereal porridges. J. Food Sci. 67(3):1208-1211.
28. Wang, L., Hou, G. G., Hsu, Y. H., and Zhou, L. R. 2011a. Effect of phosphate salts on the Korean non-fried instant noodle quality. J. Cereal Sci. 54(3):506-512.
29. Wang, L., Hou, G. G., Hsu, Y.-H., and Zhou, L. 2011b. Effect of phosphate salts on the pasting properties of Korean instant-fried noodle. Cereal Chem. 88:142-146.
30. Ward, R. M., Gao, Q. Y., de Bruyn, H., Gilbert, R. G., and Fitzgerald, M. A. 2006. Improved methods for the structural analysis of the amylose-rich fraction from rice flour. Biomacromolecules 7(3):866-876.
31. Weiner, M. L., Salminen, W. F., Larson, P. R., Barter, R. A., Kranetz, J. L., and Simon, G. S. 2001. Toxicological review of inorganic phosphates. Food Chem. Toxicol. 39(8):759-786.
32. Wu, J., and Corke, H. 2005. Quality of dried white salted noodles affected by microbial transglutaminase. J. Sci. Food Agric. 85:2587-2594.
33. Zaidul, I. S. M., Nik Norulaini, N. A., Mohd. Omar, A. K., Yamauchi, H., and Noda, T. 2007. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr. Polym. 69(4):784-791.
34. Zhou, Y., and Hou, G. G. 2012. Effects of phosphate salts on the pH values and Rapid Visco Analyser (RVA) pasting parameters of wheat flour suspensions. Cereal Chem. 89:38-43.
35. Zhu, F., Cai, Y. Z., Sun, M., and Corke, H. 2009. Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch. Food Chem. 112(4):919-923.