Effects of wheat bran with different colors on the qualities of dry noodles

Song, Xiaojin; Zhu, Wei; Pei, Yaqiong; Ai, Zhilu; Chen, Junying

doi:10.1016/j.jcs.2013.08.005

Cited by 93 publications

(68 citation statements)

References 27 publications

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“…These results agree with the findings of Amudha et al (2002), who reported that the force required to compressing the product increased in direct proportion to the soya flour in the dough. In general, a partial and complete substitution of wheat flour with other materials can result in a negative correlation of noodle and pasta product firmness and chewiness, as was reported for superfine green tea powder (Li et al, 2012), purple yam flour (Li et al, 2012), wheat bran (Song et al, 2013) and common buckwheat flour (Choy et al, 2013), which agrees with our findings. Figure 2 represents the sensory analyses of color, firmness, smoothness, stickness, flavor and overall acceptability of the cooked sample of noodles.…”

Section: Texture Profile Analysessupporting

confidence: 93%

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Li¹,

Lu²,

Hsieh³

et al. 2015

JAS

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Djulis (Chenopodium formosanum Koidz.) has attracted attention worldwide for its nutritional value and health benefit. To examine the potential application of djulis flour in oriental starch-based staple products, we supplemented wheat flour with djulis flour in different proportions to investigate the rheological properties of dough and determine the sensory and textural profile of salted noodles. For dough characteristics measured by farinography and extensography, increased amount of djulis flour decreased the departure time, stability, arrival time and extensibility of dough, but increased the maximum resistance to extension. The cooking loss and hardness of salted noodles increased with increased amount of djulis flour. However, the overall sensory acceptability did not differ between salted noodles with djulis flour and controls (p < 0.05). In conclusion, djulis flour could be proportional incorporated into wheat flour and have a positive influence on salted noodle sensory quality.

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Section: Texture Profile Analysessupporting

confidence: 93%

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Li¹,

Lu²,

Hsieh³

et al. 2015

JAS

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“…Pigeon pea starch noodles with higher CT were reported to have higher cooking losses as compared to rice starch noodles (Yadav et al 2011). Similar to our results, supplementation of flour with wheat bran also resulted in reduced cooking losses of dry noodles (7.6-9.2 %) (Song et al 2013).…”

Section: Noodles' Characteristicssupporting

confidence: 89%

Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

2016

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The effect of substitution of wheat flour with gelatinized-retrograded starch (GRS) and extruded starch (ES) at 10 and 20 % levels on characteristics of cookies, muffins and noodles was evaluated. Cookies made by substitution of flour with GRS or ES were lighter in color, showed higher spread ratio and resistant starch (RS) content. Muffins made by substitution of flour with GRS or ES were lighter in color, showed less height, specific volume and gas cells and higher RS content. Muffins containing GRS were less firm while those made by incorporating ES showed higher firmness than those made without substitution. Noodles made with substitution of flour with GRS or ES showed higher RS content and reduced water uptake, gruel solid loss, hardness and adhesiveness. Cookies and noodles prepared with and without substitution of flour with GRS or ES did not show any significant differences in terms of overall acceptability scores.

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“…Table 1 shows the color measurement results for pasta dried with various drying technologies. The color of pasta is considered an important factor in determining consumer acceptance (Song, Zhu, Pei, Ai, & Chen, 2013). Generally, a bright yellow color is most desired by consumers (Petitot et al, 2010).…”

Section: Cooking Qualitymentioning

confidence: 99%

Effect of drying methods on the physical properties of durum wheat pasta

Piwińska

Wyrwisz

Kurek

et al. 2016

CyTA - Journal of Food

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The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuumdrier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro RESUMEN El objetivo de este estudio fue evaluar el efecto de los métodos de secado en las propiedades físicas de la pasta. Se procesó la pasta de semolina de trigo duro y se secó a baja temperatura en un horno de secado, a una temperatura muy alta en un horno de convección por aire, además de bajo presión reducida en un desecador al vacío. La pasta después de la extrusión sin secado se usó como muestra control. Se evaluaron las propiedades de cocinado, el color y las propiedades texturales de la pasta. Los resultados mostraron que el método de secado tuvo un impacto significativo en las propiedades físicas de la pasta. El desecado al vacío tuvo como resultado una pasta amarilla caracterizada por una alta dureza, una baja adhesión, un alto contenido de agua y una reducida pérdida de volumen en el cocinado. Los resultados de este estudio demostraron los efectos beneficiosos del desecado al vacío en las propiedades físicas de la pasta. ARTICLE HISTORY

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Effects of wheat bran with different colors on the qualities of dry noodles

Cited by 93 publications

References 27 publications

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

Effect of drying methods on the physical properties of durum wheat pasta

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