Folding during sheeting improved qualities of dried noodles through gluten network proteins
© 2024 Wiley Periodicals LLC..
The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:55 |
|---|---|
| Enthalten in: |
Journal of texture studies - 55(2024), 2 vom: 26. März, Seite e12826 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Li, Yaojia [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
059QF0KO0R |
|---|
| Anmerkungen: |
Date Completed 27.03.2024 Date Revised 27.03.2024 published: Print Citation Status MEDLINE |
|---|
| doi: |
10.1111/jtxs.12826 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM370182456 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM370182456 | ||
| 003 | DE-627 | ||
| 005 | 20240328000452.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240327s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1111/jtxs.12826 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1351.xml |
| 035 | |a (DE-627)NLM370182456 | ||
| 035 | |a (NLM)38528687 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Li, Yaojia |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Folding during sheeting improved qualities of dried noodles through gluten network proteins |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 27.03.2024 | ||
| 500 | |a Date Revised 27.03.2024 | ||
| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a © 2024 Wiley Periodicals LLC. | ||
| 520 | |a The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a dried noodles | |
| 650 | 4 | |a folding and sheeting | |
| 650 | 4 | |a gluten network | |
| 650 | 4 | |a texture properties | |
| 650 | 7 | |a Glutens |2 NLM | |
| 650 | 7 | |a 8002-80-0 |2 NLM | |
| 650 | 7 | |a Starch |2 NLM | |
| 650 | 7 | |a 9005-25-8 |2 NLM | |
| 650 | 7 | |a Water |2 NLM | |
| 650 | 7 | |a 059QF0KO0R |2 NLM | |
| 700 | 1 | |a Zheng, Haitao |e verfasserin |4 aut | |
| 700 | 1 | |a Qi, Yajing |e verfasserin |4 aut | |
| 700 | 1 | |a Ashraf, Jawad |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Shuyun |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Bin |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of texture studies |d 1969 |g 55(2024), 2 vom: 26. März, Seite e12826 |w (DE-627)NLM120537532 |x 1745-4603 |7 nnns |
| 773 | 1 | 8 | |g volume:55 |g year:2024 |g number:2 |g day:26 |g month:03 |g pages:e12826 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1111/jtxs.12826 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 55 |j 2024 |e 2 |b 26 |c 03 |h e12826 | ||