Background and Objectives The sticky surface of cooked noodles seriously reduces consumer acceptance. This study investigates the effects of 12 wheat flour samples with different farinograph and pasting characteristics on the texture, sensory properties, and surface tackiness of recooked frozen cooked noodles (FCNs). Findings The recooked FCNs made of flour sample 1# with long dough stability time (DST) and high farinograph quality number (FQN) had a low surface tackiness (411 g) and high evaluation score (87). Meanwhile, wheat flour (sample 12#) with high peak viscosity (PV) had a proper degree of starch gelatinization, which would bring a low surface tackiness to FCNs. FCNs (sample 1#) had a high water‐holding capacity (T21 = 0.14 ms) and low unbound water content (A23 = 1.38%), and they had a dense internal gluten network structure. Conclusions The dense structure formed by protein and starch contributed to reducing the surface tackiness of FCNs after recooking and storing. Noodles factories should choose wheat flour which has long DST, high FQN, and high PV as raw material when producing FCNs. Significance and Novelty This study provides important information on choosing wheat flours suitable for making FCNs of high quality.

With the global shortages of animal protein foods, mycoprotein as a low‐cost alternative source of protein by its high‐protein and low‐fat content has become a development trend. Lentinula edodes (L. edodes) is a healthy food with high protein and low fiber. This work evaluated the nutritional value of L. edodes mycelia, and determined the composition and contents of fatty acids and amino acids. Eleven saturated fatty acids (SFAs) and 12 unsaturated fatty acids (UFAs) were detected in the mycelia of L. edodes. The UFA content accounted for 75.7% and 73.1% of the total fatty acid content in the mycelia of strains 18 and 18N44, respectively. Linoleic acid was the major polyunsaturated fatty acid (PUFA) in the mycelia, accounting for 91.0% and 86.3% of the UFAs, respectively. The mycelia of the two strains contained 17 types of amino acids, and the essential amino acids were sufficient (357.92 ± 0.42 and 398.38 ± 4.52 mg/g pro, respectively), both close to the WHO/FAO reference protein pattern value. The most abundant essential amino acid was Lys, and the limiting amino acids were Met + Cys and Ile, respectively. The SRC values in the mycelia of the two strains were 68.07 and 54.86, and the EAAI values were 67.70 and 74.42, respectively, both being close to those of ovalbumin. It is concluded that L. edodes mycelia are rich in easily absorbed high‐quality proteins and PUFAs, and can be used as a source for meat analog required by vegetarians. This study provides a scientific basis for the further utilization of mycelial resources.

Construction of Functionalized Spiro 1,4-Benzoxazine Oxindole Derivatives via Domino Mannich-Alkylation of α-Halocarbonyl Compounds with Imines. -The reaction proceeds under mild conditions and allows the preparation of the title compounds on a gram scale. In general, the products are obtained with excellent diastereoselectivity. -(HUANG, X.; ZHANG, Y.-R.; LI, X.-S.; XU, D.-C.; XIE*, J.-W.; Tetrahedron Lett. 54 (2013) 44, 5857-5860, http://dx.

Construction of Functionalized 2,3-Dihydro-1,4-benzoxazines via [5 + 1] Annulations of 2-Halo-1,3-dicarbonyl Compounds withImines. -If chloromalonate is used as starting material, the yields are much lower. -(ZHANG, Y.-R.; XIE*, J.-W.; HUANG, X.-J.; ZHU, W.-D.; Org. Biomol. Chem. 10 (2012) 32, 6554-6561, http://dx.

An efficient domino Michael addition—alkylation reaction of 1,3‐dicarbonyl derivatives with 2‐nitroacrylates using water as solvent is developed.