The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

Journal of Cereal Science

Volumn 60, Issue 3, 2014, Pages 507-513

  Rombouts, Ine ^a   Jansens, Koen J A ^a   Lagrain, Bert ^a,c   Delcour, Jan A ^a   Zhu, Ke Xue ^a,b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b JIANGNAN UNIVERSITY   (China)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Chinese noodles; Cooking loss; Kansui; elimination

Indexed keywords

TRITICUM AESTIVUM;

EID: 84922274372     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.09.003     Document Type: Article

References (30)

1. AACC International Method 44-19.01. Moisture: air-oven method, drying at 135°. Approved Methods of Analysis 1999, AACC International, St. Paul, MN, U.S.A. eleventh ed., 10.1094/AACCIntMethod-44-19.01.
2. Bruneel C., Pareyt B., Brijs K., Delcour J.A. The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chem. 2010, 120(2):371-378.
3. Cai J. Preservation of fresh noodles by irradiation. Radiat. Phys. Chem. 1998, 52(1-6):35-38.
4. Choy A.-L., May B.K., Small D.M. The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles. Food Hydrocoll. 2012, 26(1):2-8.
5. Chu Y. Study on the influence of alkaline condition to the rheology property of the flour dough. Food Sci. Technol. 2004, 3:83-85.
6. Epstein J., Morris C.F., Huber K.C. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (waxy) genes. J.Cereal Sci. 2002, 35(1):51-63.
7. Friedman M. Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. J.Agric. Food Chem. 1999, 47(4):1295-1319.
8. Fu B.X. Asian noodles: history, classification, raw materials, and processing. Food Res. Int. 2008, 41(9):888-902.
9. Hasegawa K., Mukai K., Gotoh M., Honjo S., Matoba T. Determination of the lysinoalanine content in commercial foods by gas chromatography-selected ion monitoring. Agric. Biol. Chem. 1987, 51(11):2889-2894.
10. Hou G.G., Saini R., Ng P.K.W. Relationship between physicochemical properties of wheat flour, wheat protein composition, and textural properties of cooked Chinese white salted noodles. Cereal Chem. J. 2013, 90(5):419-429.
11. Huang S., Morrison W.R. Aspects of proteins in Chinese and British common (hexaploid) wheats related to quality of white and yellow Chinese noodles. J.Cereal Sci. 1988, 8(2):177-187.
12. Kies C., Fox H.M. Determination of the first-limiting amino acid of wheat and triticale grain for humans. Cereal Chem. 1970, 47:615-625.
13. Konik C.M., Miskelly D.M., Gras P.W. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J.Sci. Food Agric. 1992, 58(3):403-406.
14. Lagrain B., De Vleeschouwer K., Rombouts I., Brijs K., Hendrickx M.E., Delcour J.A. The kinetics of beta-elimination of cystine and the formation of lanthionine in gliadin. J.Agric. Food Chem. 2010, 58(19):10761-10767.
15. 3 and NaOH on DSC thermal profiles of selected native cereal starches. Food Chem. 2002, 78(3):355-362.
16. Lu Q., Guo S., Zhang S. Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Res. Int. 2009, 42(2):226-230.
17. Netto L.E., de Oliveira M.A., Monteiro G., Demasi A.P., Cussiol J.R., Discola K.F., Demasi M., Silva G.M., Alves S.V., Faria V.G., Horta B.B. Reactive cysteine in proteins: protein folding, antioxidant defense, redox signaling and more. Comp. Biochem. Physiol. Part C Toxicol. Pharmacol. 2007, 146(1-2):180-193.
18. Noda T., Tohnooka T., Taya S., Suda I. Relationship between physicochemical properties of starches and white salted noodle quality in Japanese wheat flours. Cereal Chem. 2001, 78(4):395-399.
19. Ong Y.L., Ross A.S., Engle D.A. Glutenin macropolymer in salted and alkaline noodle doughs. Cereal Chem. 2010, 87(1):79-85.
20. Rombouts I., Lagrain B., Brijs K., Delcour J.A. Cross-linking of wheat gluten proteins during production of hard pretzels. Amino Acids 2012, 42(6):2429-2438.
21. Rombouts I., Lamberts L., Celus I., Lagrain B., Brijs K., Delcour J.A. Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. J.Chromatogr. A 2009, 1216(29):5557-5562.
22. Ross A.S., Quail K.J., Crosbie G.B. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. Cereal Chem. 1997, 74(6):814-820.
23. Savoie L., Parent G., Galibois I. Effects of alkali treatment on the invitro digestibility of proteins and the release of amino acids. J.Sci. Food Agric. 1991, 56(3):363-372.
24. Shiau S.-Y., Yeh A.-I. Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles. J.Cereal Sci. 2001, 33(1):27-37.
25. Taylor C.M., Wang W. Histidinoalanine: a crosslinking amino acid. Tetrahedron 2007, 63(37):9033-9047.
26. Ukai T., Matsumura Y., Urade R. Disaggregation and reaggregation of gluten proteins by sodium chloride. J.Agric. Food Chem. 2008, 56(3):1122-1130.
27. Wellner N., Bianchini D., Mills E.N.C., Belton P.S. Effect of selected hofmeister anions on the secondary structure and dynamics of wheat prolamins in gluten. Cereal Chem. 2003, 80(5):596-600.
28. Whitaker J.R., Feeney R.E. Chemical and physical modification of proteins by the hydroxide ion. Crit. Rev. Food Sci. Nutr. 1983, 19(3):173-212.
29. Wu J., Beta T., Corke H. Effects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles. Cereal Chem. 2006, 83(2):211-217.
30. Zhou Y., Cao H., Hou M., Nirasawa S., Tatsumi E., Foster T.J., Cheng Y. Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Res. Int. 2013, 51(2):879-885.