Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles
作者： Zhen Ma , Xiaoping Li , Xinzhong Hu , Xiaolong Wang , Tian Ren
DOI: 10.1016/J.JCS.2021.103223
关键词:
摘要: Abstract The noodles thickness is dominated by sheeting, which a crucial procedure for noodle processing. To improve the coordination between nutritional function and quality of noodles, we investigated effect different proportion oat flour (0%, 10%, 30% w/w) sheeting (ST; 0.8, 1.6, 2.4 mm) on wheat-oat based moisture distribution, texture characteristics microstructure. We found that free water content increased significantly (p
sci-hub.st 参考文章(29)
Thomas Amend, Hans -Dieter Belitz, The formation of dough and gluten-a study by scanning electron microscopy European Food Research and Technology. ,vol. 190, pp. 401- 409 ,(1990) , 10.1007/BF01202557
Mahsa Majzoobi, Behnaz Layegh, Asgar Farahnaky, Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties Journal of Food Processing and Preservation. ,vol. 38, pp. 48- 58 ,(2014) , 10.1111/J.1745-4549.2012.00742.X
Qiyu Lu, Siyuan Guo, Shaobing Zhang, Effects of flour free lipids on textural and cooking qualities of Chinese noodles Food Research International. ,vol. 42, pp. 226- 230 ,(2009) , 10.1016/J.FOODRES.2008.11.007
Prasad Rasane, Alok Jha, Latha Sabikhi, Arvind Kumar, VS Unnikrishnan, None, Nutritional advantages of oats and opportunities for its processing as value added foods - a review. Journal of Food Science and Technology-mysore. ,vol. 52, pp. 662- 675 ,(2015) , 10.1007/S13197-013-1072-1
Man Li, Li-Jun Luo, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou, Effect of vacuum mixing on the quality characteristics of fresh noodles Journal of Food Engineering. ,vol. 110, pp. 525- 531 ,(2012) , 10.1016/J.JFOODENG.2012.01.007
Ying-guo Lü, Jie Chen, Xue-qin Li, Lu Ren, Ya-qiang He, Ling-Bo Qu, Study on processing and quality improvement of frozen noodles LWT - Food Science and Technology. ,vol. 59, pp. 403- 410 ,(2014) , 10.1016/J.LWT.2014.05.046
Xiaoyan Song, Wei Zhu, Yaqiong Pei, Zhilu Ai, Junying Chen, Effects of wheat bran with different colors on the qualities of dry noodles Journal of Cereal Science. ,vol. 58, pp. 400- 407 ,(2013) , 10.1016/J.JCS.2013.08.005
Chul Soo Park, Byung-Kee Baik, Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat Cereal Chemistry. ,vol. 81, pp. 165- 171 ,(2004) , 10.1094/CCHEM.2004.81.2.165
Yun Zhou, Dan Zhao, Tim J. Foster, Yixin Liu, Yu Wang, Satoru Nirasawa, Eizo Tatsumi, Yongqiang Cheng, Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food Chemistry. ,vol. 143, pp. 163- 169 ,(2014) , 10.1016/J.FOODCHEM.2013.07.088
C.J. Doona, Moo-Yeol Baik, Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy Journal of Cereal Science. ,vol. 45, pp. 257- 262 ,(2007) , 10.1016/J.JCS.2006.07.015