Improvement of noodle quality: The effect of ultrasonic on noodles resting

Li, Shuhong; Tang, Dong; Liu, Sitong; Qin, Shaoshuang; Chen, Ye

doi:10.1016/j.jcs.2020.103089

Cited by 19 publications

(20 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The chewiness and hardness (Fig. 4c,d) of cooked noodles in the control group increased significantly ( P < 0.05) within 30 min of resting, which was in accordance with the changes of the tensile properties of dough sheets during resting (Li et al ., 2020). As concerned with the ultrasound group, the chewiness and hardness of noodles with resting for 10 min increased and these showed no significant difference to the values of noodles resting for 30 min in the control group.…”

Section: Resultsmentioning

confidence: 99%

“…This acoustic energy could be regarded as a green novel technology in the food industry and has been used to facilitate food processing, like changing the wheat gluten protein of noodles (Zhang et al ., 2020), shortening the soaking time of brewing rice (Li et al ., 2019) and increasing the freezing efficiency of frozen dough (Hu et al ., 2013). Ultrasound has been reported to assist dough mixing for improving the springiness, cohesiveness and resilience of cakes (Tan et al ., 2011), and ultrasound treatment also had a positive effect on fresh wet noodle quality, especially on the hardness and elasticity of noodles (Li et al ., 2020). Moreover, the bread volume increased when mixing assisted with ultrasound power compared with the control (Pa et al ., 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Previous research pointed out that dough spreading during baking was associated with changes in water mobility (Serial et al ., 2016; Li et al ., 2020). Application of ultrasound in dough resting may be beneficial to moisture distribution in the dough and finally affects noodle qualities.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Xing

Qiao

Yang

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T21) decreased, while the proportion of weakly bound water (T22) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound‐treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic‐assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Xing

Qiao

Yang

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Additionally, the intense compression during sheeting causes the structural changes associated with the generation of internal stress. For the interior structure to be homogeneous and stable, the dough sheet also needs to rest for a while to ensure that the starch and protein swell up, eliminating stress (Li, Tang, Liu, Qin, & Chen, 2020). Li et al (2022) discovered that the qualities of dried noodles were further improved by two‐stage resting (dough crumbs and dough sheet resting).…”

Section: Introductionmentioning

confidence: 99%

Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network

Shi

et al. 2022

Journal of Texture Studies

View full text Add to dashboard Cite

In this study, the dough sheet wrap‐around was employed to assist the resting process of the semi‐dried noodles comparatively with dough crumbs resting and common dough sheet resting. The gluten network quantitative analysis was carried out to investigate the positive impacts of dough sheet wrap‐around resting in semi‐dried noodles production. The results showed that the dough sheet wrap‐around resting improved the color, surface smoothness, cooking qualities, and eating qualities of semi‐dried noodles. Dough sheet wrap‐around resting for 30 min significantly (p < 0.05) increased the surface smoothness and chewiness by 47.08% and 44.35%, respectively. Furthermore, increased extensibility in the transverse direction of dough sheets generated superior processing properties. The average protein length and width of dough sheets experienced a considerable (p < 0.05) reduction. In contrast, the branching rate was markedly (p < 0.05) augmented, which meant the distribution of gluten network was more uniform and denser. The total protein length and the number of protein network lines both significantly (p < 0.05) increased. The number of transverse protein network lines increased by 28.70%, which was much higher than that (5.77%) of the longitudinal direction. Conclusively, at the optimal dough sheet wrap‐around time of 30 min, the higher‐quality semi‐dried noodles were produced by enhancing the gluten network.

show abstract

“…The decrease of FFAs is probably due to the binding of FFAs to proteins by hydration process, during which lipid oxidation may be also promoted because of LOX activity that oxidizes linolenic acid. Current studies have mainly focused on the processing techniques, such as steaming, superheated steam treatment and ultrasound, and their influence on lipid deterioration and functionality of wheat flour and noodles (Adejuwon et al., 2020; Guo et al., 2020; Li et al., 2020). Research related to the processing aspect and its effect on the change of lipids during the preparation of dried noodles is still needed.…”

Section: Introductionmentioning

confidence: 99%

Changes of lipids in noodle dough and dried noodles during industrial processing

Yang

Huang

Xing

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids. The increase in lipid oxidation may have been due to the activation of lipoxygenase. Although its activity declined by 45.7% in the hydration process compared to that of the native wheat flour (198.5 ± 20.4 U/g/min), the residue activity should have been high enough to oxidize lipids. Interestingly, lipase activity remained relatively stable.In addition, an obvious increase of carbon-centered free radicals was observed during the entire processing. In conclusion, the industrial processing, especially the hydration process, markedly changed the lipid profile and promoted lipid oxidation during the preparation of dried noodles. Practical Application: The present study showed the positive relationship between endogenous lipid degrading enzymes and the degradation of lipids and elucidated the role of industrial processing on lipid stability in noodle dough and dried noodles. The results of the present study will also help us to understand more about the sensory quality of dried noodles during preparation, as well as to develop high quality of wheat-based food products.

show abstract

Improvement of noodle quality: The effect of ultrasonic on noodles resting

Cited by 19 publications

References 25 publications

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Investigating the positive effects of wrap‐around resting on the qualities of semi‐dried noodles through the quantitative analysis of gluten network

Changes of lipids in noodle dough and dried noodles during industrial processing

Contact Info

Product

Resources

About