Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: Understanding the quality changes in semi-dried noodles

Food Chemistry

Volumn 194, Issue , 2016, Pages 797-804

  Li, Man ^a,b   Zhu, Ke Xue ^b   Sun, Qing Jie ^a   Amza, Tidjani ^b   Guo, Xiao Na ^b   Zhou, Hui Ming ^b  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Dehydration temperature; Quality; Semi dried noodle; Storage stability; Structure

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; GELATION; IMAGE QUALITY; PROTEINS; SCANNING ELECTRON MICROSCOPY; STABILITY; STARCH; STRUCTURE (COMPOSITION);

CRITICAL WATER CONTENT; DEHYDRATION TEMPERATURE; DIFFERENTIAL SCANNING CALORIMETERS; QUALITY CHARACTERISTIC; SCANNING ELECTRON MICROSCOPY IMAGE; SEMI-DRIED NOODLE; STARCH GELATINIZATION; STORAGE STABILITY;

DEHYDRATION;

PROTEIN; STARCH;

ARTICLE; CONTROLLED STUDY; COOKING; DEHYDRATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; GELATINIZATION; HIGH TEMPERATURE; POROSITY; PROTEIN CONTENT; PROTEIN POLYMERIZATION; SCANNING ELECTRON MICROSCOPY; SEMI DRIED NOODLE; SHELF LIFE; SURFACE PROPERTY; TEMPERATURE SENSITIVITY; THERMOSTABILITY; WATER CONTENT; ANALYSIS; CHEMISTRY; FLOUR; FOOD HANDLING; PROCEDURES;

FLOUR; FOOD HANDLING; FOOD STORAGE; STARCH;

EID: 84940498103     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.079     Document Type: Article

References (30)

1. AACC - American Association of Cereal Chemists (2010). Approved methods of The American Association of Cereal Chemists, 10th ed., 44-15A, 46-12, 08-01, and 66-50. St. Paul. MN: American Association of Cereal Chemists, AACC International.
2. E.L. Almeida, and Y.K. Chang Structural changes in the dough during the pre-baking and re-baking of French bread made with whole wheat flour Food and Bioprocess Technology 6 10 2012 2808 2819
3. A. Altan, and M. Maskan Microwave assisted drying of short-cut (ditalini) macaroni: Drying characteristics and effect of drying processes on starch properties Food Research International 38 7 2005 787 796
4. A. Anderson, and P. Ng Changes in disulfide and sulfhydryl contents and electrophoretic patterns of extruded wheat flour proteins Cereal Chemistry 77 3 2000 354 359
5. R.E. Asenstorfer, M.J. Appelbee, and D.J. Mares Impact of protein on darkening in yellow alkaline noodles Journal of Agricultural and Food Chemistry 58 7 2010 4500 4507
6. A. Baiano, A. Conte, and M. Del Nobile Influence of drying temperature on the spaghetti cooking quality Journal of Food Engineering 76 3 2006 341 347
7. A. Basman, and S. Yalcin Quick-boiling noodle production by using infrared drying Journal of Food Engineering 106 3 2011 245 252
8. M. Bhattacharya, Q. Luo, and H. Corke Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenol oxidase activity Journal of Agricultural and Food Chemistry 47 9 1999 3579 3585
9. C. Don, W.J. Lichtendonk, J.J. Plijter, T. van Vliet, and R.J. Hamer The effect of mixing on glutenin particle properties: Aggregation factors that affect gluten function in dough Journal of Cereal Science 41 1 2005 69 83
10. GB/T 4789-2008 (2008). Code of National food safety standard of China, Food microbiological examination: Aerobic plate count.
11. S. Güler, H. Köksel, and P. Ng Effects of industrial pasta drying temperatures on starch properties and pasta quality Food Research International 35 5 2002 421 427
12. P. Köhler, H.D. Belitz, and H. Wieser Disulphide bonds in wheat gluten: Isolation of a cystine peptide from glutenin Zeitschrift für Lebensmittelunters- uchung und -Forschung A 192 3 1991 234 239
13. K. Kansou, H. Chiron, G. Valle, A. Ndiaye, P. Roussel, and A. Shehzad Modelling wheat flour dough proofing behaviour: Effects of mixing conditions on porosity and stability Food and Bioprocess Technology 6 8 2013 2150 2164
14. M. Li, K.X. Zhu, J. Peng, X.N. Guo, T. Amza, W. Peng, and H.M. Zhou Delineating the protein changes in Asian noodles induced by vacuum mixing Food Chemistry 143 2014 9 16
15. M. Li, L.J. Luo, K.X. Zhu, X.N. Guo, W. Peng, and H.M. Zhou Effect of vacuum mixing on the quality characteristics of fresh noodles Journal of Food Engineering 110 4 2012 525 531
16. M. Li, K.X. Zhu, X. Guo, W. Peng, and H.M. Zhou Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles Innovative Food Science & Emerging Technologies 12 4 2011 526 530
17. X.N. Liang, J. Chen, C. Wang, and Y.G. Lv Effect of air speed on the quality of semi-dri noodles in primary drying stage Journal of Henan University of Technology (Natural Science Edition) 3 4 2012 49 52 (in Chinese with English abstract)
18. S. Mercier, S. Villeneuve, C. Moresoli, M. Mondor, B. Marcos, and K.A. Power Flaxseed-enriched cereal-based products: A review of the impact of processing conditions Comprehensive Reviews in Food Science and Food Safety 13 4 2014 400 412
19. A.A. Mohamed, and P. Rayas-Duarte The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch Food Chemistry 81 4 2003 533 545
20. M. Petitot, L. Boyer, C. Minier, and V. Micard Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation Food Research International 43 2 2010 634 641
21. J.A. Putseys, L.J. Derde, L. Lamberts, E. Östman, I.M. Björck, and J.A. Delcour Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation Journal of Agricultural and Food Chemistry 58 3 2010 1939 1945
22. W.F. Racicot, L.D. Satterlee, and M.A. Hanna Interaction of lactose and sucrose with cornmeal proteins during extrusion Journal of Food Science 46 5 1981 1500 1506
23. P.R. Shewry, and A.S. Tatham Disulphide bonds in wheat gluten proteins Journal of Cereal Science 25 3 1997 207 227
24. R.L. Shi, and X.D. Wang High temperature dehydration: New drying technology for dried noodles Flour Milling 2 2005 33 38 (in Chinese with English abstract)
25. N. Soltanizadeh, L. Mirmoghtadaie, F. Nejati, L.I. Najafabadi, M.K. Heshmati, and M. Jafari Solid-state protein-carbohydrate interactions and their application in the food industry Comprehensive Reviews in Food Science and Food Safety 13 5 2014 860 870
26. Q.J. Sun, F.M. Si, L. Xiong, and L.J. Chu Effect of dry heating with ionic gums on physicochemical properties of starch Food Chemistry 136 3-4 2013 1421 1425
27. P. Weegels, R. Hamer, and J. Schofield Depolymerisation and repolymerisation of wheat glutenin during dough processing. II. Changes in composition Journal of Cereal Science 25 2 1997 155 163
28. C. Xue, N. Sakai, and M. Fukuoka Use of microwave heating to control the degree of starch gelatinization in noodles Journal of Food Engineering 87 3 2008 357 362
29. X. Zheng, C. Liu, J. Shi, S. Xue, Y. Mu, Z. Lin, and H. Liu Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditions LWT - Food Science and Technology 52 1 2013 39 48
30. K.X. Zhu, J. Li, M. Li, X.N. Guo, W. Peng, and H.M. Zhou Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle Carbohydrate Polymers 92 2 2013 1972 1977