Study on the water state, mobility and textural property of Chinese noodles during boiling,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Study on the water state, mobility and textural property of Chinese noodles during boiling
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-16 , DOI: 10.1111/ijfs.14444
Xiaowen Ling ₁ , Na Tang ₁ , Bo Zhao ₁ , Yingquan Zhang ₁ , Boli Guo ₁ , Yi‐Min Wei ₁

Affiliation

The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low‐field nuclear magnetic resonance (LF‐NMR), low‐field nuclear magnetic Imaging (LF‐NMI) and a textural analyser. ‘The oil immersion method’ was applied to gain the clear images from LF‐NMI measurement. The distributions of the three water states (T₂₁, T₂₂ and T₂₃) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.

更新日期：2019-12-16

点击分享查看原文

点击收藏

阅读更多本刊最新论文