Effects of Flour Protein and Starch on Noodle Quality

Baik, Byung‐Kee

doi:10.1002/9780470634370.ch11

Cited by 19 publications

(24 citation statements)

References 36 publications

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“…Many efforts have been made to determine reproducible and reliable instrumental methods to determine noodle texture (Baik, 2010;Hatcher, 2010;Ross, 2006;Ross & Crosbie, 2010). However, each method has its limitation that it does not truly measure sensory attributes (Ross, 2006;Ross & Crosbie, 2010).…”

Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning

confidence: 99%

“…However, each method has its limitation that it does not truly measure sensory attributes (Ross, 2006;Ross & Crosbie, 2010). Textural profile analysis (TPA) has been proposed by many researchers and is one of the most widely accepted instrumental methods to estimate the sensory texture attributes of cooked noodles (Baik, 2010;Hatcher, 2010).…”

Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning

confidence: 99%

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Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles

Niu¹,

Hou²,

Li³

et al. 2014

LWT - Food Science and Technology

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Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning

confidence: 99%

Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning

confidence: 99%

Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles

Niu¹,

Hou²,

Li³

et al. 2014

LWT - Food Science and Technology

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“…Noodle and pasta dough are less developed than bread dough due to their lower moisture content ( ca . 30% to 35%) and the low energy input during mixing and sheeting or extruding (Icard‐Verniere and Feillet ; Baik ). Protein polymerization upon prolonged heating (such as during pasteurization) strengthens the texture of fresh and cooked egg pasta (Alamprese and others ).…”

Section: Introductionmentioning

confidence: 99%

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Lambrecht

Rombouts

Nivelle

et al. 2016

Journal of Food Science

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Noodles of constant protein content and flour-to-egg protein ratio were made with whole egg, egg white, or egg yolk. The optimal cooking time, water absorption, and cooking loss of salted whole egg noodles was respectively lower and higher than of egg white and egg yolk noodles. However, cooked whole egg noodles showed the best Kieffer-rig extensibility. Differences in noodle properties were linked to protein network formation. Disulfide bonds in whole egg noodles developed faster and to a larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in egg white noodles. The balance between the rate of protein cross-linking and starch swelling determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the optimum cooking time and total work in Kieffer-rig extensibility testing of fresh noodles. Hydrogen bonds and covalent cross-links are probably the main determinants of the extensibility of cooked noodles.

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“…Noodles with addition of salt have shorter cooking time than those without salt (Rumpold and Knorr ; Fu ; BeMiller and Whistler ; Baik ). This is because salt may lower the gelatinization temperature of wheat starch (Rumpold and Knorr ; BeMiller and Whistler ).…”

Section: Resultsmentioning

confidence: 99%

“…Proteins have been reported to influence the texture of cooked noodles (Park et al . ; Baik ). Park et al .…”

Section: Resultsmentioning

confidence: 99%

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

Tan

Phatthanawiboon

Easa

2016

Journal of Food Quality

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The objective of this study was to utilize salted duck egg white as an alternative source of salt for yellow alkaline noodles (YAN). YAN with salted duck egg white (YAN-EW) was formulated by incorporating 15.21 g of salted duck egg white to replace the 1 g of salt. The effects of this substitution on the proximate compositions, physicochemical properties, cooking properties, textural properties and organoleptic properties of YAN were determined. YAN-EW showed to have significantly higher (P < 0.05) protein content, lighter and more yellowish compared to control YAN-C. No significant difference between YAN-EW and YAN-C in terms of pH and cooking properties. YAN-EW exhibited similar hardness and springiness as YAN-C, but have significantly higher (P < 0.05) cohesiveness and chewiness. YAN-EW received scores on a par with YAN-C in all sensory attributes. All the sensory attributes scored higher than 5, indicating good acceptance of YAN-EW by the sensory panelists. PRACTICAL APPLICATIONSHigh demand on traditional Chinese foods, such as mooncakes and glutinous rice dumplings, generated a large amount of waste, i.e., salted duck egg white. Potential use of salted duck egg white as a food ingredient is of great interest to the industry. The present work describes the use of salted duck egg white in yellow alkaline noodle. The main finding is that salted duck egg white showed potential to be utilized as an alternative source to table salt in noodle formulation. This information can be useful to noodle producers in utilizing "waste" as a natural source of salt.

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Effects of Flour Protein and Starch on Noodle Quality

Cited by 19 publications

References 36 publications

Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles

Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

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