Problems with rehydration and palatability are considered as unacceptable quality characteristics for the noodles produced using high-strength extrusion technique. Thus, the aim of this study was to solve these problems by designing a novel method to create a porous structure for the high-strength extruded noodles (HENs). The quality indices of HENs were significantly improved after adding to them thermostable α-amylase (TαA) at 0.05% to 0.10%. The microstructure graphs showed that a well-developed porous structures was successfully created throughout noodle strands. This indicated that the TαA has effectively worked on starch granules in spite of the high-strength performance of the extrusion process. MALLS-GFC, X-ray diffraction, and differential scanning calorimeter investigations showed that the appearance of a porous structure was mainly attributed to the internal collapse of α-1,4-glycosidic bonds and the dissolution of water-soluble degradation products, such as dextrin and oligosaccharides. Moreover, the slight inhibited effect of excess TαA on the starch gelatinization was because of the fact that the high enzyme concentration might cause TαA to adhere or overlay on it. PRACTICAL APPLICATION The rehydration and palatability properties of HENs were greatly improved by creating a well-developed or honeycomb-like porous structure using TαA at low concentration. The findings of this study could be applied to enhance the quality characteristics of HENs and to encourage the research and development in the noodle industry.

中文翻译：

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添加耐热α-淀粉酶对挤压加工多孔面条的影响

对于使用高强度挤压技术生产的面条来说，复水和适口性问题被认为是不可接受的质量特征。因此，本研究的目的是通过设计一种新方法来解决这些问题，为高强度挤压面条 (HEN) 创建多孔结构。加入0.05%~0.10%的耐热α-淀粉酶（TαA）后，HENs的质量指标显着提高。微观结构图表明，在整个面条股中成功地形成了发达的多孔结构。这表明尽管挤出工艺具有高强度性能，但 TαA 仍有效地作用于淀粉颗粒。MALLS-GFC，X射线衍射，和差示扫描量热仪研究表明，多孔结构的出现主要归因于α-1,4-糖苷键的内部塌陷和糊精和寡糖等水溶性降解产物的溶解。此外，过量的TαA对淀粉糊化的轻微抑制作用是因为高酶浓度可能导致TαA粘附或覆盖在其上。实际应用 通过使用低浓度的 TαA 形成发达的或蜂窝状的多孔结构，HEN 的再水合和适口性得到了极大的改善。本研究的结果可用于提高 HEN 的质量特性并鼓励面条行业的研发。4-糖苷键和水溶性降解产物的溶解，如糊精和低聚糖。此外，过量的TαA对淀粉糊化的轻微抑制作用是因为高酶浓度可能导致TαA粘附或覆盖在其上。实际应用 通过使用低浓度的 TαA 形成发达的或蜂窝状的多孔结构，HEN 的再水合和适口性得到了极大的改善。本研究的结果可用于提高 HEN 的质量特性并鼓励面条行业的研发。4-糖苷键和水溶性降解产物的溶解，如糊精和低聚糖。此外，过量的TαA对淀粉糊化的轻微抑制作用是因为高酶浓度可能导致TαA粘附或覆盖在其上。实际应用 通过使用低浓度的 TαA 形成发达的或蜂窝状的多孔结构，HEN 的再水合和适口性得到了极大的改善。本研究的结果可用于提高 HEN 的质量特性并鼓励面条行业的研发。过量的TαA对淀粉糊化的轻微抑制作用是因为高酶浓度可能导致TαA粘附或覆盖在其上。实际应用 通过使用低浓度的 TαA 形成发达的或蜂窝状的多孔结构，HEN 的再水合和适口性得到了极大的改善。本研究的结果可用于提高 HEN 的质量特性并鼓励面条行业的研发。过量的TαA对淀粉糊化的轻微抑制作用是因为高酶浓度可能导致TαA粘附或覆盖在其上。实际应用 通过使用低浓度的 TαA 形成发达的或蜂窝状的多孔结构，HEN 的再水合和适口性得到了极大的改善。本研究的结果可用于提高 HEN 的质量特性并鼓励面条行业的研发。