Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles

Wang, Yuanhui; Zhang, Yaru; Yang, Yue-Ying; Shen, Jin‐Qi; Zhang, Qiu-Mei; Zhang, Guozhi

doi:10.1016/j.lwt.2022.113348

Cited by 30 publications

(20 citation statements)

References 35 publications

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“…Производство замороженной лапши налажено в Японии и Китае [35]. В Японии производится 1,4 млрд упаковок замороженной лапши, в Китае -2,0-2,5 млрд с ежегодным приростом 10% [36]. Технологический процесс приготовления лапши перед замораживанием также оказывает влияние на ее качество [37].…”

Section: национальные азиатские продуктыunclassified

“…В работе [36] изучалось влияние дополнительно вносимого количества глютена на качество замороженной вареной лапши. Для такого вида лапши желательными характеристиками после второго приготовления являются достаточная твердость в сочетании с упругостью, но после длительного хранения увеличивается ее липкость, что является нежелательным явлением для потребителей.…”

Section: изменение структуры замороженной лапши и парового хлеба во в...unclassified

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Defrosted products with preserved micro- and macrostructure

2022

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In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). Attention is given to the state of the structural elements in the frozen and defrosted states. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants — components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. An important aspect of frozen product quality is its safety upon defrostation. In particular, the control of microbiological indicators and the related water activity value is necessary.

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Section: национальные азиатские продуктыunclassified

Section: изменение структуры замороженной лапши и парового хлеба во в...unclassified

Defrosted products with preserved micro- and macrostructure

2022

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“…Moreover, the increase in surface tackiness may be related to water migration and starch −protein interaction (Kiszonas et al, 2018). The addition (3%) of wheat gluten could decrease the surface tackiness of recooked FCNs and make FCNs have higher sensory scores (Y.-H. Wang et al, 2022). In addition, a low stickiness score was found on konjac glucomannan (KGM) noodles, and the sensory quality of KGM noodles was better than that of the control (Zhou et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…However, the consumers' impression of recooked FCNs deteriorated for their sticky surfaces and poor mouthfeel after storing (Tan et al, 2018). The recooked FCNs with a stickier surface had higher hardness and lower springiness (Y.-H. Wang et al, 2022). Therefore, decreasing the surface stickiness of recooked FCNs becomes an important target of industrial production and research.…”

Section: Introductionmentioning

confidence: 99%

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

et al. 2022

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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.

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“…[24]. Protein aggregation and changes during processing determine the taste of noodles [25]. In the noodle system, the gluten network has a strong influence on the textural properties of the noodles.…”

Section: Introductionmentioning

confidence: 99%

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

Zhou

Sun

Yao

et al. 2022

Journal of Food Quality

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Waxy wheat offers unique benefits in food processing, including improving the smoothness and performance of the product. However, waxy wheat is not yet commercially available. The protein characteristics, including the protein content, subunit distribution, secondary structure, chemical interactions, and microstructure of the gluten, were explored to realize the full potential of waxy wheat. The results showed that the noodles prepared from waxy wheat had a gentle and glutinous texture compared with GY2018 and YM13. Partial-waxy and waxy wheat had a lower gluten index and glutenin macropolymer (GMP) content than GY2018, indicating a reduced gluten strength. Confocal laser scanning microscopy (CLSM) images showed that the starch granules were not securely attached to the partial-waxy and waxy wheat protein matrix. In addition, the waxy protein chains appeared more elongated and they weakened the protein network. In particular, HMW-GS subunit 2 + 12 may be the essential cause of the weak dough from SKN1. Compared with GY2018 and YM13, SKN1 had the highest number of free sulfhydryl groups. Rather than ionic bonds, hydrophobic interactions increased the gluten network in GY2018, YM13, and SKN1. The weak molecular forces in the gluten will result in a soft noodle texture.

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Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles

Cited by 30 publications

References 35 publications

Defrosted products with preserved micro- and macrostructure

Defrosted products with preserved micro- and macrostructure

Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties

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