Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

Abstract

Cereal Chem. 79(1):64-71Several reduction grinding conditions were used on a Canadian Western Red Spring (CWRS) farina to yield flours of comparable protein content within three specific particle size ranges (132-193, 110-132, 85-110 µm) at three starch damage levels (3.0, 3.9, 7.0 Megazyme units). White salted noodles (1% w/w NaCl) were initially processed at a fixed absorption (32%). Dynamic oscillatory and large deformation creep measurements indicated that doughs with lower starch damage, thick or thin, exhibited lower G′ (storage modulus), higher tan δ (G′′ [loss modulus]/G′) values, and greater maximum strain during creep than doughs with higher starch damage. There were no clear trends between work input during sheeting and either starch damage or particle size. Instrumental texture analysis of raw noodles showed no significant differences due to either starch damage or flour particle size. Flours with fine particle size gave cooked noodles with the best textural attributes, whereas starch damage exhibited no consistent relationship with cooked noodle texture. Cooking loss was greatest Analytical MethodsProtein content (%N × 5.7) was determined by combustion nitrogen analysis (CNA) using a CNA analyzer (model FP-248 Dumas, Leco Corp., St. Joseph, MI) calibrated with EDTA. Ash content, starch damage, and farinograph absorption were determined by Approved Methods 08-01, 76-31, and 54-20, respectively (AACC 2000). Mixograph tests were conducted using a 2-g direct drive mixo-

Quality analysis of raw jackfruit based noodles

“…Flour ash content has been rated as one of the important specifications because it affects noodle colour negatively as reported by Hou and Kruk (1998). In a study by Hatcher et al (2002) it was reported that after being stored for two to five days, fresh noodles had a tendency to darken, which holds true for our observations too. Darkening usually happens due to the protein content of noodles.…”

Asian noodles: History, classification, raw materials, and processing

“…Very fine particle size flour may be indicative of high starch damage, which should be avoided, due to its competition for water with gluten during mixing. Increased starch damage is also associated with poor noodle colour and undesirable high cooking loss and excessive surface swelling (Hatcher, Anderson, Desjardins, Edwards, & Dexter, 2002).…”

The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption

“…Both the impact force (the main force) and the shear force (the minor force) in a hammer mill produce a smaller average particle size than the compressive force of a roller mill (BarbosaCánovas et al, 2005). Generally, a fine particle size has the highest swelling power and form a rigid gel structure which results in additional strength in comparison with a coarse particle size (Chen et al, 2003b;Hatcher et al, 2002). Flour from wet grinding had significantly the lowest damaged starch content of 2.78% on a dry basis (%db), as the water in the wet grinding process absorbed the heat during grinding, and the plentiful moisture content of the rice kernels resulted in a soft structure.…”