We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Changes in the protein and starch characteristics of wet alkaline noodles during processing and optimization on stranding after oil sprinkle.
- Authors
LIN Zixuan; DONG Huilong; NIU Meng; ZHANG Binjia; JIA Caihua; XU Yan; ZHAO Siming
- Abstract
Wet alkaline noodles was set as the object, and the changes in the characteristics of the protein and starch characteristics of wet alkaline noodles during processing were investigated. The effects of standing time after oil sprinkle on the quality of wet alkaline noodles were studied. The results indicated that the contents of free sulfhydryl group and low molecular weight protein submit in gluten were decreased, and the content of glutenin macropolymer(GMP) was increased during noodle processing. Pasting properties showed that most viscosity parameters were reduced; relative crystallinity was first decreased and then increased. The lightness in noodle color and hardness in noodle texture were gradually reduced, but the content of less-strongly bound water in water distribution was increased. Moreover, as the standing time after oil sprinkle prolonged, the lightness of noodle was reduced, noodle hardness was first increased and then reduced, and the score of sensory evaluation was enhanced.
- Subjects
NOODLES; STARCH; SULFHYDRYL group; WATER distribution; GLUTELINS
- Publication
Journal of Light Industry, 2023, Vol 38, Issue 1, p34
- ISSN
2096-1553
- Publication type
Article
- DOI
10.12187/2023.01.005