Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

小麦品种籽粒品质与中国挂面品质关系研究

以5个中国小麦品种和8个法国小麦品种为材料,研究了拉伸参数、粉质参数、蛋白质品质、糊化参数等小麦品种籽粒品质与面条品质的关系;对比了中法小麦品种面条品质的差异,并对其形成原因进行了分析;探讨了试验原料、数据分析方法和试验方法等因素对试验结果的影响;探讨了用质构仪评价面条品质时的代表性品质指标。研究结果发现,45min时拉伸参数,稳定时间,沉淀值,加入酶活抑制剂时所测糊化参数可以做为评价中国小麦品种面条用面粉品质的主要依据;沉淀值可作为小麦品种选育过程中预测面条筋力的首选指标;由质构仪所测得的硬度和断裂能量可做为主要代表性指标分别反映面条的粘弹性和筋力特性。中国小麦品种的面条粘结性和煮制吸水率较大,最佳煮制时间和干物质失落率较小,干面条的抗弯强度和熟面条的硬度、咀嚼性和筋力较低。蛋白质质量和糊化特性较低是形成这种差距的主要原因。     

小麦面粉对油炸型方便面感官品质的影响

以同一厂家不同产品不同批次的方便面生产专用面粉和相应的成品为研究对象,测定面粉的总淀粉含量、直链淀粉含量、降落值以及面粉的糊化特性、方便面的TPA 实验指标和感官品质等指标,并对其相关性进行分析,探讨面粉各指标对方便面感官品质的影响。结果表明：降落值和直链淀粉与起始糊化温度呈极显著正相关,与峰值黏度和方便面的各个感官指标呈极显著负相关;总淀粉含量与各个感官指标成极显著正相关。因此面粉中直链淀粉含量和降落值较低、总淀粉含量较高的时候,方便面成品感官品质较好。     

小麦淀粉的理化特性与面条的品质

本文通过对小麦样品中淀粉的理化特性指标及面条品质指标的测定，研究了小麦淀粉的理化特性与面条品质的关系，得出直链淀粉含量、胶稠度、膨胀势与面条品质呈正相关；降落值与面条品质呈负相关。     

麸皮粒径对全麦面片水分分布及挂面品质的影响

研究麸皮粒径(40、60、80、100及120目)对全麦面片水分分布、挂面品质及面条微观结构的影响。低场核磁共振(LF-NMR)的结果表明,全麦面片中存在强结合水、弱结合水和自由水 3 种状态,随着麸皮粒径的下降,强结合水的含量降低,弱结合水的含量增加,自由水的含量呈现先下降后增加的趋势。麸皮粒径的下降可以降低全麦挂面的蒸煮损失率,提高硬度、弹性、咀嚼性及拉伸性能,改善全麦挂面的感官品质。扫描电镜(SEM)的结果显示,麸皮粒径的下降可以使全麦挂面的微观结构更加完整,淀粉被更好地包裹在蛋白面筋网络中。激光共聚焦显微镜(CLSM)的结果显示,全麦熟面的蛋白质网络结构随着麸皮粒径的下降而变得更加连续致密。     

Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P < 0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS–PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly.     

粒径和面筋蛋白含量对面条中淀粉体外消化性的影响

为研究粒径和面筋蛋白含量对面条中淀粉体外消化性的影响,在不同粒径的小麦面粉中分别添加0%、5%和10%的面筋蛋白制作中式面条,烘干研磨后分离出大颗粒与小颗粒面条,研究面条样品的形貌特征、结构特性热力学特性和淀粉体外消化特性。结果表明,随着面条中面筋蛋白含量增加,面条表面的平滑度增强,糊化温度升高而焓值降低,且蒸煮后面条中形成的面筋网络面积增加。体外消化动力学结果显示随着面粉粒径的减小或面筋蛋白含量的增大,淀粉消化程度降低。     

Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing

ABSTRACT: A small-scale (35 g flour) laboratory method for Asian salted noodle processing was developed. Six wheat varieties were selected to compare laboratory and pilot plant production methods and resultant noodle products. Raw noodle color and discoloration after 24-h storage, cooking loss, and noodle weight gain during cooking were measured. Cooked noodle hardness, springiness, cohesiveness, adhesiveness, gumminess, and chewiness were analyzed with a TA-XT2 Texture Analyzer. All these properties, except springiness, were highly correlated between laboratory and pilot plant products. Both methods were reproducible with high precision, and they were comparable to each other. When the quality of noodles from different wheat varieties was ranked, similar rankings were obtained for both processing methods; the laboratory method is suitable for evaluating wheat breeding lines for noodle quality.     

Mechanical Properties of White Salted Noodles from Near‐isogenic Wheat Lines with Different wx Protein‐Deficiency

Flour with a low amylose content produces a desirable texture in white salted noodles (WSN). In order to understand the impact of amylose content on noodle texture, flours of similar quality but different starch characteristics must be compared and analyzed because the characteristics of the protein contained in the flour also affect the mechanical properties of WSN. In this study, eight genotypes of near‐isogenic wheat with different compositions of the Wx‐proteins involved in amylose synthesis were used to study the relationship between the mechanical properties of WSN and their amylose content in starch. Results of the study indicated that the breaking force/breaking deformation value of WSN made from the eight lines decreased and that softer noodles were obtained when the amylose content was lower. The gels made from flours and starches of the eight lines decreased in maximum compression stress, in line with the lowering of amylose content. These results show that the mechanical properties of WSN are determined primarily by the amylose content of the flour and the properties of the starch gel. Sensory evaluations of the WSN indicated that the noodles from the flours of single‐null types, which lack either the Wx‐B1 or Wx‐D1 proteins, and doublenull types, which lack the Wx‐A1 and Wx‐D1 proteins, especially the latter, had desirable textures.     

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.     

薯类粉条中与淀粉相关的结构性质研究

为了解薯类淀粉粉条结构特点,选取3种木薯淀粉(SC9、SC205、LMC),3种淮山淀粉(GY2、SFY、MPY)和1种红薯淀粉(XSSP)制成的粉条为研究对象,对其色泽、微观样貌、结晶结构进行测定和比较。结果表明,各粉条的色泽、微观样貌、结晶结构差异显著。星树红薯粉条色泽最好,而双峰淮山粉条色泽较暗。淮山粉条和红薯粉条存在部分还未完全糊化的淀粉颗粒,呈现出清晰的团粒结构,木薯粉条的糊化程度最高,淀粉的团粒结构已基本消失,SC9木薯粉条可以看到均匀完整的网络结构。粉条的结晶结构均遭到破坏,不同品种薯类粉条的有序结构与无序结构比例有明显差异。     

Effects of wheat flour particle size on physicochemical properties and quality of noodles

The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents. The reduction of wheat flour particle size significantly decreased the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D₅₀: 78.47 µm) is better.     

Development and optimization of fish‐fortified instant noodles using response surface methodology

Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D‐optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum.     

麦麸添加量和粒度对中国干面条质构特性的影响

利用山农优麦号面粉为材料,研究不同麦麸添加量(质量分数为5%、10%、15%、20%)和不同粒度(0.16～0.43、0.43～1.0、1.5～2.0、2.0～2.5mm)对面条质构特性的影响。结果表明：麦麸添加量和粒度对面条质构特性产生显著影响(P＜0.05)。面条质构特性参数脆性、柔韧性、曲线积分随着麸皮添加量和粒度的增加而显著降低。当麸皮粒度小于0.43mm时,干面条的脆性随着添加量的增加呈下降趋势;对于5%的添加量,不同粒度处理脆性没有显著差异,但当添加量超过10%时,粒度处理间存在显著差异(P＜0.05)。当添加少于10%的细麸皮时,干面条柔韧性稍有下降,但对于粗麸皮,当添加量少于5%时干面条柔韧性就呈显著下降趋势。随着添加量和麸皮粒度的增加,熟面条的硬度、胶着性和咀嚼性显著下降,而黏性增加。熟面条弹性和黏聚性没有表现出规律性的变化。对于细麸皮,随着添加量增加面条的硬度没有显著降低,而添加粗麸皮则表现出显著的下降趋势。对于中等粒度和大粒度麸皮,添加量在5%～15%处理间对面条的黏聚性、弹性和恢复性没有显著差异。因此,添加10%之内的细麦麸和不超过5%的中等粒度的麦麸能够加工出富含膳食纤维的干面条。     

Effect of starch and non-starch components on water migration,microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

Effects of starch and non-starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non-starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non-starch components that interrupted the starch network. Non-starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non-starch components.     

粒度对马铃薯泥面条品质的影响

本研究通过磨浆时间和磨浆强度控制马铃薯泥的粒度,探讨粒度对马铃薯面条的外观色泽、蒸煮品质、质构品质的影响,为马铃薯泥面条的生产提供数据支持。结果表明:随着磨浆强度的增加,时间的延长,马铃薯泥的粒度逐渐变小;马铃薯泥具有明显的双峰粒度分布,大颗粒所占比例比小颗粒所占比例高;马铃薯泥在扫描电镜下,呈片状结构,片与片镶嵌在一起,随着马铃薯粒度的降低,片的厚度不断变薄,片的尺寸也不断变小;随着粒度的降低,马铃薯面条的L*值降低,a*值和b*值升高,面条A的L*、a*、b*值与面条B、C、D、小麦粉面条的对应L*、a*、b*值具有显著性差异(p<0.05),而面条B、C、D的L*值之间没有显著性差异(p>0.05)。随着粒度的降低,马铃薯面条的烹调损失率均呈上升趋势,从9.38%增加至10.16%;马铃薯面条的断裂距离显著高于小麦粉面条(p<0.05),不同粒度的马铃薯面条断裂距离没有显著性差异(p>0.05);马铃薯面条煮后黏度随着粒度的减小而减小;总体来说,马铃薯泥的粒度对其面条的品质显著的影响,粒度中位径d(0.5)为130 μm的马铃薯面条品质好。     

Influence of amylose content on cooking time and textural properties of white salted noodles

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.     

Wheat noodles enriched with A-type and/or B-type wheat starch: physical,thermal and textural properties of dough sheet and noodle samples from different noodle-making process

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.     

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles

Two Canadian cross-pollinating common buckwheat (Fagopyrum esculentum Moench) varieties, Koban and Koto, and two self-pollinating lines, BR01 and BR06, were dehulled and roller milled on a pilot mill to produce three distinct milled products, white flour, dark flour and whole groat flour. The white flours contained mostly starch (79.2–87.2%), whereas the dark flours were rich in proteins (37.1–38.7%), dietary fibre (15.2–22.0%), ash (5.49–5.99%), and fagopyritols (1420–2220 mg/100 g). The buckwheat flours were blended with wheat flour (Canada Western Red Spring straight grade flour) at 60:40 ratios and evaluated for soba noodle properties. Significant differences in milling properties, and in raw noodle colour and texture were detected among cultivars, although the impact of flour type on noodle properties was far greater. The self-pollinating lines exhibited comparable milling and soba noodle properties to Koban. Koto exhibited slightly higher white flour yield and generally firmer noodle texture compared to the other lines. White flours produced the brightest noodles, followed by whole groat and dark flours. Dark flours yielded the thickest cooked noodles with the largest maximum cutting stress and greatest resistance to compression. Noodles prepared with white flour offered the best chewiness, springiness and recovery parameters. Soba noodles prepared with dark flours contained considerably higher amounts of minerals, proteins, dietary fibre, and fagopyritols than noodles prepared with white flour.     

Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality

Protein quantity and quality play a significant contribution to white salted noodle processing. The objective of this study was to determine the contribution of different protein fractions to 25 Chinese varieties on wheat based noodle quality. The results showed: the average ratio of monomeric protein, soluble glutenin and insoluble glutenin in Chinese Huanghuai winter wheat was 3.7:1.0:1.8. Compared with Canadian wheat varieties, the ratio was 4.4:1.0:2.0. The monomeric protein and insoluble glutenin were lower in the Chinese varieties, the soluble glutenin content was higher; while the dough character was lower than Canadian hard wheat, but most Chinese wheat can make good quality noodles. This may be the defining difference between noodle wheat and bread wheat. The monomeric protein content was significant positive correlated with fresh noodle maximum resistance, and high significant positive with extension distance and area. The soluble and insoluble glutenin were mainly responsible in fresh noodle maximum resistance, extension distance and using a texture analyzer, but were high negative correlated with fresh noodle sheet length (Table 2). For cooked noodles, the soluble glutenin content demonstrated a high significant positive relationship to cutting firmness, and a significant negative correlation to cooking loss. The insoluble glutenin content was high significant positive correlated with cooked noodle thickness, hardness and cutting firmness (Table 3). The results suggested that the monomeric protein is less important than that of the glutenin for fresh noodle resistance. The soluble glutenin content is the most important property for noodle wheat, and soluble glutenin content can be used in the early generations to identity Chinese noodle wheat.