Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

Liu, Rui; Wei, Yimin; Ren, Xiaolong; Yao, Xing; Zhang, Yingquan; Zhang, Bo

doi:10.1094/cchem-10-14-0204-r

Cited by 18 publications

(3 citation statements)

References 19 publications

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“…With the increase in FCNs thickness, the area of low water content was larger. The hardness and springiness of recooked FCNs with low water distribution were high, and high water distribution made sample soft and easy to break (Liu et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Wang

Zhang

et al. 2020

J Food Process Preserv

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The effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles (FCNs) were investigated. The results showed that the FCNs with water addition of 34% had high disulfide group content and small ice crystal in the freezing process, which was a benefit for forming a stable gluten network. The texture characteristics (hardness, chewiness, and tensile strength) were at the best level and the surface tackiness exhibited the lowest level. Besides, the low moisture area in the recooked FCNs increased with the ascent of noodle thickness and the hardness of thick FCNs was high for forming reliable spatial support. The texture characteristics of recooked FCNs (thickness 2 mm) were better. Combined with the sensory evaluation, when the water addition was 34% and the thickness was 2 mm, the surface tackiness of recooked FCNs was lower, and the FCNs had a good quality and taste. Practical applications In this study, the effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles (FCNs) were investigated. When the water addition (34%) and noodle thickness (2 mm) were at the appropriate level, the surface tackiness of recooked FCNs was low, and the FCNs had a good taste and appearance. The texture properties and sensory evaluation of the FCNs were the best. The study provides a reference for processing the FCNs with low surface tackiness in the fast‐food industry. At present, the FCNs made according to this research results are widely used in the Chinese mainland market. The water addition of FCNs is 34%~36%, and the shape of FCNs is basically 20 cm length, 3 mm width, and 2 mm thickness.

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Section: Resultsmentioning

confidence: 99%

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Wang

Zhang

et al. 2020

J Food Process Preserv

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“…Previously, CSB and CWSN were reported as representing 85% of wheat consumption in China (He, Xia, & Zhang, 2010;Hou, Otsubo, Okusu, & Shen, 2010), but dumplings, bread, cakes, pancakes, and new products such as Rou Jia Mo (Chinese hamburger bread) are becoming more popular especially with young consumers (Professor Wei Yimin, personal communication, 2018). More recent estimates indicate that noodles account for about 35% of China's wheat consumption (Liu, personal communication, 2018), with Chinese white salted noodles being the most popular and commonly consumed noodle type, particularly in northern and central China (Liu, Zhang, Zhang, Ban, & Wei, 2016;Liu et al, 2015). Only 10% of noodles consumed in China are alkaline (Fu & Malcolmson, 2010).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

Liu¹,

Solah

Wei

et al. 2018

Cereal Chem

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Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes of selected Australian wheat varieties and Chinese commercial wheat for Chinese white salted noodle and northern style steamed bread. Descriptive parameters for Chinese sensory evaluation are described and tested using a Chinese-trained expert sensory panel. Findings:The results showed that flour from selected Australian wheat varieties had better gluten properties, dough mixing characteristics and starch properties compared with the commercial Chinese wheat flours evaluated. Improved sensory evaluation scores in noodle firmness, stickiness, elasticity, smoothness, and flavor resulted in a significantly higher total quality score (p < 0.05) for all Australian wheat flours and blends (60% and 74% extraction) compared with the two Chinese wheat flours for CWSN. Sensory evaluation scores for steamed bread from the Australian wheat variety Mace (60% and 74% extraction) were equal to the best Chinese gold standard flour (49% extraction) and significantly higher (p < 0.05) than Chinese flour of 69% extraction. The Australian flours with protein content 9%-10.5% produced higher quality white salted noodles and steamed bread than the higher protein 12.0% Chinese flours. The highest scoring noodles at 78.5-79.5 points were Australian Mace, and Mace and Zen blends. The highest scoring Chinese steamed bread at 85.7 points was Mace at 60% extraction. Conclusions: The features of the Australian 60% extraction flours were higher noodle firmness, elasticity, and smoothness scores and improved flavor compared with the 49% extraction Chinese gold standard flour. Noodle sensory evaluation results showed significantly higher (p < 0.05) total scores for the Australian flours compared with noodles made with the two high-quality Chinese wheat flours. The features of Australian 60% extraction flour were ideal for steamed bread characteristics: mouthfeel, stickiness, texture, and elasticity/firmness. Steamed bread made from Mace flour (60% and 75% extraction) showed a significantly higher total score compared with steamed bread made from Chinese wheat flour (69% extraction). The demand for improved wheat quality in China is growing, and future research is needed to investigate quality of newly released Australian and Chinese wheat varieties.

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“…[3] The process of mixing aims to diffuse the components and to hydrate the flour particles, which is the basic procedure in noodle production. [4] During dough mixing and resting, SDS-unextractable polymers in flours have a well-organized structure and are further adjusted. [5] The sheeting process aims to achieve a smooth dough sheet of perfect thickness and the best eating quality.…”

Section: Introductionmentioning

confidence: 99%

Structural changes of proteins in fresh noodles during their processing

Chen

et al. 2017

International Journal of Food Properties

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Structural changes of proteins in fresh noodles during mixing, resting, sheeting, and cooking were investigated. The protein structural changes were evaluated by measuring the protein content, molecular weight, thiol and disulfide contents, secondary structure, thermal properties, microstructure, and mean particle size. The protein content was not significantly changed during fresh noodle processing. The wheat protein molecular weight decreased from 66.2 to 22.0 kDa during the cooking process. The disulfide content increased during the mixing and cooking processes. Additionally, the cooking process caused an increase in the number of gluten protein absorption peaks in the FTIR analysis. The secondary structure was mainly composed of β-sheets, and their proportion decreased in the cooking process. Gluten proteins were demonstrated to have high thermal stability with an average denaturation temperature of 84.9°C. There was a significant relationship between the gluten protein properties and fresh noodle processing.

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Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

Cited by 18 publications

References 19 publications

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

Structural changes of proteins in fresh noodles during their processing

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