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Study on the water state, mobility and textural property of Chinese noodles during boiling
Author(s) -
Ling Xiaowen,
Tang Na,
Zhao Bo,
Zhang Yingquan,
Guo Boli,
Wei YiMin
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14444
Subject(s) - boiling , food science , chemistry , starch , texture (cosmology) , computer science , organic chemistry , artificial intelligence , image (mathematics)
Summary The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low‐field nuclear magnetic resonance (LF‐NMR), low‐field nuclear magnetic Imaging (LF‐NMI) and a textural analyser. ‘The oil immersion method’ was applied to gain the clear images from LF‐NMI measurement. The distributions of the three water states ( T 21 , T 22 and T 23 ) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.