A review of recent advances and techniques in the noodle mixing process

Obadi, Mohammed; Zhang, Jiyao; He, Zhen; Zhu, Shuyun; Wu, Qifei; Qi, Yajing; Xu, Bin

doi:10.1016/j.lwt.2021.112680

Cited by 19 publications

(12 citation statements)

References 40 publications

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“…It might be because the mechanical force of the mixing blade damaged the dough and caused the collapse of gluten network structure. The uneven contact between wheat flour and water, and the incomplete development of the gluten network were observed in the dough with insufficient mixing (1 min) ( Obadi et al, 2022 ). Starch granules cannot be well wrapped in the gluten network due to the sparse distribution of the gluten network.…”

Section: Resultsmentioning

confidence: 99%

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

et al. 2022

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“…Protein absorbs water during mixing to produce a gluten network structure, whereas starch absorbs water to expand and fill the gluten network structure (Cappelli et al., 2020). Currently, two primary methods for mixing noodles are used: conventional mixing and vacuum mixing (Obadi, Zhang, He, et al., 2022). The vacuum mixing has been widely adopted over the conventional mixing as it allows more water (36%−40% of flour weight) in the noodle formula (Zhu et al., 2022), which facilitates gluten development during sheeting (Liu et al., 2015), enhances starch gelatinization during steaming (Hou, 2020), and thus the noodles will be less permeable to oil absorption.…”

Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

“…Noodle mixing process parameters such as mixing speed and mixing time are considered important in determining the quality of noodles (Shao et al., 2019). If the mixing speed is too high and the mixing time is too long, the dough composition becomes easy to achieve better uniformity and break the gluten formed in the dough, and vigorous mixing causes more mechanical energy to be converted into heat energy to increase the temperature of the dough (Du et al., 2021; Obadi, Zhang, He, et al., 2022). When the mixing speed is increased, the dough is overheated and the protein is denatured.…”

Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

Identifying key factors and strategies for reducing oil content in fried instant noodles

Obadi

2022

Journal of Food Science

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Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.

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“…T A B L E 1 Applications of native and modified starch materials as raw materials in the food industry Mixing and kneading: Mixing involves adding a low amount of water to the flour and/or starch at a specific temperature and stirring for a specific time to form a dough. It plays a pivotal role in determining the quality of a noodle product (Obadi et al, 2022). Protein and starch present in wheat flour are the determinants of its mixing properties; however, the starch lacks protein or is limited as the case is for composite blends, which induces low water absorption (Han, Xing, Han, Guo, & Zhu, 2021).…”

Section: Key Processing Steps In Starch Noodle Productionmentioning

confidence: 99%

Starch‐based noodles: Current technologies, properties, and challenges

Punia

Ali

Olagunju

et al. 2022

Journal of Texture Studies

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Starch noodles are gaining interest due to the massive popularity of gluten‐free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

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A review of recent advances and techniques in the noodle mixing process

Cited by 19 publications

References 40 publications

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Identifying key factors and strategies for reducing oil content in fried instant noodles

Starch‐based noodles: Current technologies, properties, and challenges

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