Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams
This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased,...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/7464297 |
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| _version_ | 1849693699180593152 |
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| author | Li Li Na Wang Sen Ma Songzhu Yang Xuehua Chen Yingying Ke Xiaoxi Wang |
| author_facet | Li Li Na Wang Sen Ma Songzhu Yang Xuehua Chen Yingying Ke Xiaoxi Wang |
| author_sort | Li Li |
| collection | DOAJ |
| description | This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality. |
| format | Article |
| id | doaj-art-4f6af04b6f8b4e6096e899a263a1a82b |
| institution | DOAJ |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-4f6af04b6f8b4e6096e899a263a1a82b2025-08-20T03:20:19ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/74642977464297Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling StreamsLi Li0Na Wang1Sen Ma2Songzhu Yang3Xuehua Chen4Yingying Ke5Xiaoxi Wang6Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, ChinaProvince Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, ChinaCollege of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, ChinaThis study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.http://dx.doi.org/10.1155/2018/7464297 |
| spellingShingle | Li Li Na Wang Sen Ma Songzhu Yang Xuehua Chen Yingying Ke Xiaoxi Wang Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams Journal of Chemistry |
| title | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams |
| title_full | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams |
| title_fullStr | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams |
| title_full_unstemmed | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams |
| title_short | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams |
| title_sort | relationship of moisture status and quality characteristics of fresh wet noodles prepared from different grade wheat flours from flour milling streams |
| url | http://dx.doi.org/10.1155/2018/7464297 |
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