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In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The solubility, swelling, gelatinization and rheological properties of rice starch malate were investigated, as well as its improvement effect on the cooking characteristics, texture characteristics and sensory characteristics of noodles. The results indicated that a new absorption peak appeared at a spectral wavenumber of approximately 1720 cm−1 on the infrared spectrum curve of malic acid starch esters. After esterification, the solubility of starch significantly increased (P

A new technique known as dough crumb–sheet composite rolling (DC–SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC–SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC–SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC–SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC–SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high‐quality fresh noodles. [ABSTRACT FROM AUTHOR]

In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The solubility, swelling, gelatinization and rheological properties of rice starch malate were investigated, as well as its improvement effect on the cooking characteristics, texture characteristics and sensory characteristics of noodles. The results indicated that a new absorption peak appeared at a spectral wavenumber of approximately 1720 cm-1 on the infrared spectrum curve of malic acid starch esters. After esterification, the solubility of starch significantly increased (P<0.05), while the swelling property decreased. The results of gelatinization and rheological experiments showed that the addition of low-substituted starch (DS=0.141~0.442) significantly reduced (P<0.05) the peak viscosity, decreased the storage modulus G' and loss modulus G" of malic acid starch esters, while the addition of highly substituted starch (DS=0.603) was not conducive to improving the gelatinization and rheological properties of malic acid starch esters. Correlation analysis was used to comprehensively analyze the relationship between some physicochemical properties of malic acid starch esters (solubility, swelling, and gelatinization characteristics) and the quality of noodles (cooking characteristics, texture characteristics, and sensory characteristics). Rice starch malate could significantly enhance the overall quality of noodles. In this experiment, the best noodle quality was obtained when the degree of substitution was 0.442 for wheat flour preparation. [ABSTRACT FROM AUTHOR]

Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry. [ABSTRACT FROM AUTHOR]

Abstract In this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFXL. Specifically, the substitution of 6.0% PFXL for wheat flour yielded the highest springiness and whiteness in the fresh noodles. PFXL addition facilitated the transition of tightly bound water to weakly bound and free water within the noodle system, thereby contributing to the softness of the noodles. Furthermore, the introduction of 6% PFXL promoted the formation of a greater number of hydrogen and disulfide bonds, resulting in a higher content of α‐helix and β‐sheet structures. This collective effect served to enhance the overall quality of the noodles. These findings provide valuable insights into the potential applications of long‐chain inulin and offer compelling evidence for the production of high‐quality dietary fiber noodles.

Frozen dough technology is widely used in the industrial production of flour products, however, frozen dough technology in the application process will still be flawed, resulting in frozen dough and final product quality deterioration. In this study, differential scanning calorimetry (DSC) was used to analyze the changes of thermal characteristics during dough freezing. The effects of different freezing temperatures and freezing center temperatures on the quality of frozen dough and final noodles were studied to determine the optimal freezing temperature and freezing center temperature. The results showed that compared with −20 ℃, the freezing rates of −30 and −40 ℃ were −0.44 and −0.51 ℃·min−1, respectively, with faster freezing rates, shorter freezing time for the central temperature to drop to −18 ℃, shortest time to pass through the maximum ice crystal generation zone, and smaller and more uniform ice crystal volume formed. The frozen water content of dough and the cooking loss rate of noodles decreased to the lowest at −30 ℃. Under the freezing conditions of −30 and −40 ℃, there was no significant difference in water absorption and sensory score (P>0.05). The shear force, hardness, elasticity and chewiness of noodles reached the maximum at −30 ℃ with the decrease of freezing temperature, while there was no significant difference in adhesion (P>0.05). At the freezing center temperature of −18 ℃, the frozen water content of frozen dough was the least, the cooking loss rate, water absorption rate of frozen dough noodles were the lowest, the texture characteristics were the best, and the sensory score was the highest. This study would provide a reference for improving the quality of frozen noodle dough in industry.

In order to improve the added value of foxtail millet and the processing quality of foxtail millet noodles, the effect of different periods (0.5, 1, 2, 4, 6, and 8 h) of ball milling on the nutritional components, hydration properties, gelatinization properties, rheological properties and crystalline structure of foxtail millet flour and the quality of the resulting noodles was investigated. The correlation between some physicochemical properties and noodle quality was analyzed. The results showed that the crystalline structure of foxtail millet flour was damaged obviously, and the damaged starch content increased significantly with an increase in milling time. It was also found that the amylose content decreased continuously (except for 8 h), and the L* value rose from 77.27 to 81.37. The peak viscosity, trough viscosity, and final viscosity of foxtail millet flour increased from 1 478, 665 and 1 384 Pa·s to 3 271 (ball milling 1 h), 982 (ball milling 2 h) and 2 199 (ball milling 2 h) Pa·s (P < 0.05), respectively, and the hydration properties (water-holding capacity and swelling capacity) improved (P < 0.05). Ball milling for 4 h made the gel network structure of dough more compact and resulted in noodles with the best texture and cooking quality. Correlation analysis showed that noodle texture properties (elasticity, stickiness and chewiness) and sensory quality (color, appearance and stickiness) were significantly negatively correlated with amylose content (P < 0.01), but significantly positively correlated with damaged starch and amylopectin contents (P < 0.01). The cooking quality (breakage rate) of noodles was positively correlated with amylose content (P < 0.01), but significantly negatively correlated with damaged starch and amylopectin contents (P < 0.01) and gelatinization viscosity was also strongly correlated with noodle quality. Taken together, the modification of foxtail millet flour by ball milling can be used to produce high-quality foxtail millet noodles.

Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.

Summary: Although dried noodles have been industrialised for many years, some technical bottlenecks, such as dense cross‐section structure, poor rehydration ability and the lack of nutritional and flavour substances, still need to be addressed. Fermentation has been used to produce dried noodles to impart a porous structure and microbial metabolites, improving their rehydration properties and the nutritional and flavour quality of dried noodles. However, the current commercially fermented dried noodles exhibit some issues, such as high breakage rate, rough surface and sticky texture that need to be solved. Drying at high (HT) and ultra‐high temperatures (UT) has been shown to improve the quality of dried pasta or noodles. However, HT and UT drying are not currently used to produce fermented dried noodles. This article investigates the changes in the quality and starch physicochemical properties of fermented dried noodles with high (HM), medium (MM) or low moisture (LM) content dried at HT or UT. The results showed that the UT‐LM condition most prominently improved the noodle quality, significantly reduced the cooking loss rate (5.19%) and significantly increased the water absorption rate (191.41%) of the noodles, and improved the rehydration of noodles. In addition, the cross‐linking of the gluten network was analysed using confocal laser scanning microscopy and the AngioTool software. It was found that the UT treatment promoted the cross‐linking of the gluten network, and the highest number of cross‐linking points (976) was achieved under the UT‐LM condition. The tight gluten network reduces the amylose leaching from the noodles, giving the noodles a denser surface structure and lower adhesiveness. In conclusion, UT‐LM drying could be used as an effective drying condition to improve the quality of fermented dried noodles. [ABSTRACT FROM AUTHOR]

In this study, the structure and physicochemical properties of the preprocessed noodles with different cooking times (0, 30, 60, 90, 120, 150 and 180 s), and their main components were studied to analyze the quality formation process of the preprocessed noodles. The results showed that the textural parameters of preprocessed noodles increased significantly compared to the fresh noodles (P

This study was conducted to analyze the moisture characteristics, microstructure and macroscopic quality of fresh wheat noodles processed at three sheeting gaps: 0.9, 1.5 and 2.2 mm. The results showed that water affected the macroscopic quality of fresh noodles mainly through two ways: directly and indirectly. In the direct way, as the sheeting gap decreased from 2.2 to 0.9 mm, the activity, freezability and freedom of water molecules within noodles reduced, limiting microbial utilization of nutrients and inhibiting microbial growth. In the indirect way, as the sheeting gap decreased, the binding strength between water molecules and flour components was enhanced. When the sheeting gap was 1.5 mm, the water molecules in a stronger bonding state prompted the formation of more stable and orderly β-sheets and α-helices in noodles through hydrogen bonding, solidifying the secondary structure and disulfide bonds of gluten and consequently resulting in the formation of a uniform and coherent gluten network manifested by a higher branching rate and a lower end-point rate, ultimately leading to a lower cooking loss rate.

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 μm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248–14.0893 × 10-9 m2/s. The noodles with 15% 66 μm PSPF showed the best cooking properties, the highest sensory score, the highest anthocyanin retention ability and a compact and orderly microstructure. Thus, they could be considered as noodles rich in anthocyanins for commercial application.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS)and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining, then re-proportionated with proportions. The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin, glutenin and noodle’s quality. The results show that when the protein content is constant, the water absorption of recombinant noodles is negatively correlated with (gluten: alcohol) (P＜0.05), while the dry matter loss rate is not highly relevant to gluten: alcohol. The hardness, firmness and tensile strength of recombinant noodles are positively correlated with gluten: alcohol (P＜0.05). The viscosity is negatively correlated with gluten: alcohol (P＜0.05). Meanwhile, it is found that when the properties of high molecular weight glutenin and gliadin are the same, only the composition of low molecular weight glutenin is different from the precipitation value, but the properties of reconstituted noodles are similar. Therefore, we conclude that high molecular weight glutenin has a greater impact on the quality of noodles.

This study investigated the effect of okara modified through cellulase hydrolysis and extrusion on noodle quality. Modification increased the soluble dietary fibre/insoluble dietary fibre (SDF/IDF) ratio in okara, improved appearance, cooking, and texture, and reduced starch digestibility of okara noodles. The 4.0 % cellulase enzymolysis-extruded okara noodles exhibited the quality closest to that of wheat noodles, with an estimated glycaemic index (eGI) < 55 (low-GI). As the okara SDF/IDF ratio increased, the water mobility of noodles decreased, indicating that an increase in the SDF/IDF ratio reduced competitive water absorption of okara. In addition, increased SDF/IDF ratio increased β-sheet content and promoted the enhanced hydrogen bond interactions between proteins and polymerisation between gliadin and glutenin. Moreover, the microstructure of noodles with a higher SDF/IDF ratio of okara was more continuous and compact, further confirming the promotional effect of okara with a higher SDF/IDF ratio on the quality of okara noodles. [Display omitted] • The effects of SDF/IDF ratio in modified okara on noodles quality were studied. • Increased SDF/IDF ratio improved quality and reduced starch digestibility of noodles. • Increased SDF/IDF ratio reduced the competitive water absorption of okara. • Increased SDF/IDF ratio enhanced hydrogen bonding and protein aggregation in noodles. [ABSTRACT FROM AUTHOR]

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.

Granule Bound Starch SynthaseⅠis the key gene of amylose synthesis.The expression of this gene affects amylose content and final processing quality.In this study,RIL populations with different Wx protein subunit combinations were used to study the effects of different combinations on amylose and amylopectin content and texture of dry noodles and cooked wet noodles.The results indicated that there were 8 kinds of combinations in the population.Different Wx protein subunits deletion had a certain effect on amylose and amylopectin content of wheat,and the influence degree was different.There was no significant difference in amylose content between double deletion types,but significant difference was found in mutant and total deletion types compared with other combinations.For the texture parameters of dry noodles,the deletion of Wx protein subunits mainly affected the breaking strength of dry noodles.Under the condition of double deletion type,when there was Wx-B1 deletion site in the combination,the noodle breaking strength was greatly affected,and it was not easy to break.Under the condition of single deletion type,the severity of tensile parameters of cooked noodles was Wx-A1 deletion type ≥ Wx-B1 deletion type ＞ Wx-D1 deletion type.Under the condition of double deletion,both Wx-B1 and Wx-D1 deletion showed best.When the three loci were deleted at the same time,the stretching distance of cooked noodles was mainly affected,followed by the curve area and tensile force.These results provide a reference for the cultivation of new wheat varieties with high quality and special use.

This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.

Noodles are an important food in Asia. Wheat starch is the most important component in Chinese noodles. Loss of the waxy genes leads to lower activity of starch synthesis enzymes and decreased amylose content that further affects starch properties and noodle quality. To study the effects of different waxy (Wx) protein subunits on starch biosynthesis and processing quality, the high-yielding wheat cultivar Jimai 22 was treated with the mutagen ethyl methane sulfonate (EMS) to produce a population of Wx lines and chosen 7 Wx protein combinations. The amylose content increased but swelling power decreased as the number of Wx proteins increased. Both GBSS activity and gene expression were the lowest for the waxy mutant, followed by the mutants with 1 Wx protein. The combinations of these mutant alleles lead to reductions in both RNA expression and protein levels. Noodles made from materials with 2 Wx protein subunits had the highest score, which agreed with peak viscosity. The influence of the Wx-B1 protein on amylose synthesis and noodle quality was the highest, whereas the influence of Wx-A1 protein was the lowest. Mutants with lower amylose content caused by the absence of 1 subunit, especially the Wx-B1 subunit, had superior noodle quality. Additionally, the identified mutant lines can be used as intermediate materials to improve wheat quality. [ABSTRACT FROM AUTHOR]

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T21) decreased, while the proportion of weakly bound water (T22) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound‐treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic‐assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles. [ABSTRACT FROM AUTHOR]

Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN. [ABSTRACT FROM AUTHOR]

Hollow noodles, also known as Kongxin noodles in China, are traditionally hand‐made noodles produced by spontaneous fermentation. It is easy to cook, nutrient‐rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation due to its complexity. More recently, new techniques have emerged for producing such noodles industrially using commercial yeasts. However, there are no reports on how to choose the raw materials for making fermented hollow noodles. Therefore, the suitability of eleven local varieties of wheat flour was determined by evaluating their physicochemical, rheological properties, and pasting properties. Flour and dough properties of wheat flour were also correlated with the quality characteristics of hollow noodles. The correlation coefficient data indicated that the color score was negatively correlated with ash content and positively correlated with starch content. Different from ordinary dried noodles, a negative correlation was observed between cooking time (CT) and protein content. Water absorption (NWA) of hollow noodles was negatively affected by extensograph properties. Water absorption of flour (FWA) and extensibility (E) were found to be highly correlated to hollow rate (Hol‐R), indicating that these two indexes could predict the fermentation status of hollow noodles. Results showed that wheat flours with higher swelling index of glutenin (SIG), FWA, E, and pasting temperature (PT) had better dough fermentation power and stability and thus were beneficial to the production of high‐quality hollow noodles. This study provides a simple method for the industrial production of hollow noodles and provides a basis for the selection of raw materials for their production. [ABSTRACT FROM AUTHOR]

[Display omitted] • Noodle had the best immersion resistance when wheat flour was post-ripened for 20–40d. • Wheat flour quality was improved and gluten protein aggregated during post-ripening. • Oxidation of free sulfhydryl promoted covalent cross-linking of gluten protein. • Dense gluten network contributed to improving the immersion resistance of noodles. To overcome the problem that takeaway noodles possessed poor immersion resistance, in this study noodles were prepared from post-ripened wheat flour, and changes in textural properties, protein components, and water status of noodles were determined. The firmness and tensile distance of noodles were gradually increased by 7.40%–35.88% when wheat flour was post-ripened for 20–40 d. Afterwards, noodle textural qualities were slightly decreased. Compared with control groups, contents of glutenin macropolymer (GMP) and disulfide bonds were significantly (p<0.05) increased and protein network was also more compact, whereas the Glutenin/Gliadin ratio and free sulfhydryl groups content were significantly (p<0.05) reduced. Contents of sodium dodecyl sulfate extractable protein (SDSEP) were reduced by 3.22%–6.23%. Meanwhile, the decrease in A 23 indicated that wheat flour post-ripening limited water-absorbing capacity of noodles during immersion. In conclusion, wheat flour post-ripening promoted the immersion resistance of noodles by inducing protein cross-linking, and the best post-ripening time was 20–40 d. [ABSTRACT FROM AUTHOR]

Summary: This study explored the effects of adding A‐type starch (AS), B‐type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle‐making process, which included 1‐mixing, 2‐kneading, 3‐resting, 4‐sheeting and cutting and 5‐drying. The swelling power and pasting viscosities of samples in noodle‐making process were decreased compared with mixed flour, indicating gluten network during noodle‐making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield. [ABSTRACT FROM AUTHOR]

The quality of Chinese traditional hand-stretched dried noodles (CHDNs) and their relationship with major components were investigated by comparison with machine-made dried noodles (MDNs). The results showed that both the processing techniques and formulations could influence the quality of the final noodle products. The CHDNs possessed high cooking and textural qualities. They had lower values of optimal cooking time, cooking loss, and water absorption than MDNs, while the elasticity, firmness, and chewiness values were higher. These phenomena could be explained by the porous structure and continuous gluten network formed during the production of CHDNs. In addition, the starch isolated from CHDNs presented higher values of relative crystallinity, gelatinization enthalpy, and swelling power as well as lower peak viscosity than that from MDNs, which indicated the occurrence of slight hydrolysis during the processing of CHDNs. The differences in the structural and thermal properties of starch could also be responsible for the high quality of CHDNs. In conclusion, the processing technique and formulation of CHDNs enabled the improvement of noodle quality by modifying the physicochemical properties of starch and gluten. The results of this study may also provide some new knowledge and approaches to regulate and achieve high-quality MDN products. [ABSTRACT FROM AUTHOR]

The effect of α‐amylase on the quality attributes of Chinese dried noodles (CDN) was investigated. Adding α‐amylase markedly decreased the cooking time and cooking loss of CDN at the level of 12.5 (mg/100 g flour). The elasticity of CDN was increased significantly (P < 0.05) after adding α‐amylase. The firmness of noodles with 12.5 mg α‐amylase per 100 g flour showed no obvious change compared to the control, whereas it decreased significantly (P < 0.05) when the amount of α‐amylase increased to 25 (mg/100 g flour). In addition, the chewiness of CDN with 12.5 mg α‐amylase per 100 g flour increased, while it showed a significant (P < 0.05) decreasing trend with further increased α‐amylase levels. Starch structural and thermal properties were also changed by α‐amylase, which showed increased relative crystallinity, swelling power, but decreased pasting property. The changed starch property restrained the cross‐linking of gluten. The decrease in optimal cooking time and increase in elasticity of CDN were due to the increased swelling power and decreased peak time of the starch. In addition, the decreased setback of starch and protein cross‐linking degree were responsible for the decreased firmness and chewiness of CDN with α‐amylase ranging from 25 to 50 mg/100 g flour. Overall, α‐amylase could be used as a functional additive to improve the quality of CDN when the amount was at 12.5 mg/100 g flour. [ABSTRACT FROM AUTHOR]

To understand the effects of A‐ and B‐type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A‐ to B‐granules (100A‐0B, 75A‐25B, 50A‐50B, 25A‐75B, and 0A‐100B). With increasing proportions of B‐granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, proportion of free water, chewiness, cohesiveness and resilience decreased from 35.64 to 15.49%, 240.92 to 228.58%, 88.89 to 85.98%, 21.93 to 13.24 N, 0.77 to 0.56, and 0.61 to 0.36, respectively, with the increased proportion of B‐granules in Model 2, while those parameters normally presented "V" or inverted "V" trends in Model 1. Compared to their counterparts in Model 2, gluten networks with 25–50% B‐granules had an outstanding ability to increase the percentage of tightly bound water, hardness, chewiness and springiness by 4.50%, 24.07 N, 25.05 N, and 0.17 at most and reduce the proportion of free water and water absorption by 5.56 and 73.70% at most, respectively. The results indicated that the effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size distribution. Compared to the other characteristics of noodles, the springiness was influenced by a more complicated mechanism involving A‐ and B‐granules in Model 2, while it was strongly affected by the gluten network under the given experimental conditions in Model 1. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. Practical Application: The research provides technical guidance for obtaining better dough in noodle processing. [ABSTRACT FROM AUTHOR]

This study aimed to verify the potential of superfine grinded (SGF) and extruded black soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared to the 80-mesh screen black soybean flour (80-MF). The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Especially, EF presented a stronger effect on the mixing behavior of dough as compared to 80-MF and SGF at the same addition level. However, the maximum addition of EF was only 15% in the process of noodle preparation due to the effect of pre-gelatinized starch after the extrusion treatment. Furthermore, in comparison with 80-MF, it was found that SGF and EF significantly reduced the optimal cooking time, broken ratio, cooking loss, as well as improved the texture and sensory evaluation of noodles. The comprehensive analysis showed that noodles with 20% SGF content were the most acceptable. This study provides a crucial reference not only for noodle manufacturers but also for customers who prefer functional food. [ABSTRACT FROM AUTHOR]

Pregelatinized buckwheat flour is often used to improve the quality of buckwheat noodles. However, the effect of steam treatment of buckwheat flour on noodles quality and starch digestibility is still unclear. In this paper, the quality and starch digestibility of buckwheat noodles were modulated by the addition of partially gelatinized white buckwheat flour (WBF) treated with steam. The degree of gelatinization (DG) in starch increased (11%–78%) with the increase of moisture content during steam treatment. As DG increased, the solubility and swelling power of WBF increased at room temperature, while the swelling power decreased at 100 °C. Meanwhile, the enthalpy decreased, the gelatinization temperature increased, and all pasting viscosities decreased. The supplement of 60% pregelatinized starch to wheat flour significantly improved the strength and stability of dough, as well as the cooking and texture characteristics of buckwheat noodles. As DG increased, the digestion degree of WBF increased. However, the lowest digestion degree (35.81) of noodles with WBF addition appeared at DG 40, indicated the trend for the digestibility of noodles was inconsistent with that of WBF. In summary, the addition of partially gelatinized starch can significantly reduce the digestibility of starch in buckwheat noodles by strengthening the structure of noodles. • Partial gelatinization of starch positively affects noodle quality. • Increasing gelatinization degree increases the digestibility of buckwheat flour. • Starch digestibility in noodles followed very different trend from that of buckwheat flour. • Compact structure has greater impact on starch digestibility in noodles than gelatinization degree. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and objectives: To elucidate the effects of four different particle sizes of flour from the nonglutinous rice cultivar Akitakomachi on noodle quality and the factors that affect the production of acceptable high‐quality noodles. Findings: The damaged starch content was lowest in the flour with a particle size range of 53–212 μm, and the water absorption rate increased as the flour particle size ranges decreased. By textural and sensory analyses, noodles made from flour with a particle size range of 53–212 μm showed high breaking strength, cohesiveness, smoothness, gelatinization degree, and acid solubility and low adhesiveness. The expansion rate of noodle strands after cooking, especially noodle width and thickness, was fairly high, and the solubility of proteins and sugars was low in strands made with 0.5% grain vinegar compared to those made without grain vinegar. The total and surface SH group contents in different protein fractions were not different between noodles produced with and without grain vinegar. Conclusions: Acceptable high‐quality noodles were produced using flour with a particle size range of 53–212 μm and 0.5% grain vinegar. The high‐order structural changes in the rice protein molecules by grain vinegar treatment significantly contributed to noodle quality, particularly their satisfactory firm texture. Significance and novelty: The use of flour with a particle size range of 53–212 μm and the addition of grain vinegar were important factors for the production of high‐quality noodles with flour from the nonglutinous rice cultivar Akitakomachi. These results provide useful information for rice flour noodle industries. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε‐PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε‐PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage. [ABSTRACT FROM AUTHOR]

Wheat protein contains a large number of side chain groups, amino, hydroxyl groups and sulfydryl, which influence on the quality of Chinese noodles has not been reported. Amino and thiol groups of wheat gluten were modified by chemical reactions, and acetylated gluten (AG) and reduced gluten with anhydrous sodium sulfite (SG) were obtained. Two types of noodles were made by addition of AG and SG, and the effects of AG and SG on texture and cooking properties were investigated. With the increase of AG amount in the original flour, the sedimentation value of reconstituted flour and the tensile force of fresh and cooked noodles decreased, whereas the hardness and adhesiveness increased. The gluten index and springiness of the reconstituted flour did not vary significantly compared to those of the original flour. In addition, most of the texture and cooking quality properties of the two types of noodles decreased except the adhesiveness and tensile force of fresh noodles with a rising trend along with the increase of SG. Furthermore, the cooking yield was reduced, whereas the cooking and protein losses increased along with the elevation of modified gluten levels. Our results indicated that significant differences (p < 0.05) were present between the texture and cooking properties of Chinese noodles made by flour with AG and SG and those of unmodified samples, except for the springiness of AG noodles, and the reduction of disulfide bond was disadvantageous for the quality of noodles. Therefore, the results of the present study indicate that amino and sulfhydryl groups of wheat gluten have an important role in obtaining high-quality noodles. [ABSTRACT FROM AUTHOR]

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

The effects of heat-moisture treatment (HMT) of wheat grain on the contents of vitamins and minerals in wheat flour were analyzed to explore the functions of HMT of wheat grain in enhancing the micronutrient content of its flour. In addition, the gelatinization and thermomechanical properties of wheat flour and qualities of noodles and bread were studied. The results demonstrated that HMT of wheat grain at 65, 80, and 95 °C could significantly improve the contents of vitamins or minerals in wheat flour. HMT at 95 °C resulted in a slight gelatinization of wheat starch and weakening of gluten; however, at 50 and 65 °C, dough stability improved. HMT at 50 and 65 °C improved the qualities of noodles and bread, whereas they worsened at 95 °C. Therefore, HMT at 65 and 80 °C can improve the content of vitamins and minerals without significantly effecting noodles and bread qualities. [Display omitted] • HMT of wheat grain helps improve the vitamin content in wheat flour. • HMT of wheat grain helps improve the mineral content in wheat flour. • HMT at 95 °C resulted in the gelatinization of wheat starch and weakening of gluten. • HMT at 50 and 65 °C improved the qualities of noodles and bread. [ABSTRACT FROM AUTHOR]

Highlights • The blending low-protein wheat (LW) and oat flour increased crude protein, fiber, and β-glucan contents. • High hydrostatic pressure (HHP) treatment of samples increased the water holding capacity and noodle thickness. • Peak, final, and setback viscosity increased with oat flour content but dipped on HHP treatment. • Hardness of noodles made with LW decreased upon HHP treatment. • HHP treatment of 150-MPa with oat flour improved LW noodle quality. Abstract This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0.05). Water-holding capacity (WHC) of blends increased with HHP treatment. The peak viscosity of LW did not differ significantly because of HHP, and the peak and final viscosities of blends increased upon oat flour addition. The hardness, gumminess, chewiness of noodles made using LW improved with the addition of oat flour combined with HHP. The results indicated that the use of blends containing LW and oat flour as well as HHP treatment improved the quality and properties of noodles made using LW. [ABSTRACT FROM AUTHOR]