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Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
Zhou, Xiaoqian; Chen, Jin; Zheng, Haitao; An, Di; Obadi, Mohammed; Xu, Bin.
Afiliación
  • Zhou X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Chen J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Zheng H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • An D; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
  • Obadi M; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China.
  • Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
J Texture Stud ; 55(3): e12836, 2024 Jun.
Article en En | MEDLINE | ID: mdl-38702990
ABSTRACT
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Agua / Culinaria / Harina / Manipulación de Alimentos Límite: Humans Idioma: En Revista: J Texture Stud Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Agua / Culinaria / Harina / Manipulación de Alimentos Límite: Humans Idioma: En Revista: J Texture Stud Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido