Instrumental Assessments of Japanese White Salted Noodle Quality

Yun, Sok‐Hon; Rema, Gasiram; Quail, Ken

doi:10.1002/(sici)1097-0010(199705)74:1<81::aid-jsfa772>3.0.co;2-#

Cited by 31 publications

(6 citation statements)

References 4 publications

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“…However, such a correlation was not detected at 80 and 95% strain. Compressive force is thought to be related to the sensory perception of firmness (Oh et al 1983;Yun et al 1997). Compressive peak force is used as an indicator of differences in firmness between samples (Edwards et al 1993).…”

Section: Compression Testmentioning

confidence: 99%

Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

et al. 2004

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Cereal Chem. 81(2):226-231The rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep-recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep-recovery curves were observed between cultivars.The difference in amylose content in wheat flour reflected the creep-recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through.

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Section: Compression Testmentioning

confidence: 99%

Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

et al. 2004

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“…MRI is pretty well regarded as a powerful tool for characterizing water mobility and distribution of foods during processing and storage (Fukuoka, Mihori, & Watanabe, 2000;Kojima et al, 2001;Ruan & Chen, 1998;Stapley, Hyde, Gladden, & Fryer, 1997;Takano, Ishida, Koizumi, & Kano, 2002;Takeuchi, Fukuoka, Gomi, Maeda, & Watanabe, 1997). Although, the texture of boiled WSN evaluated by many objective measurements, such as a texture analyzer equipped with several of probes, has been reported in many works (Guan & Seib, 1994;Oh, Seib, Deyoe, & Ward, 1983;Yun, Rema, & Quail, 1997), little information is available on the relationship of water status and texture changes of cooked WSN during storage. Therefore, the objective of this study was to non-invasively investigate the water status of cooked WSN, which were cooked with different time periods then stored up to 7.5 h at 18 ± 2°C, by using a MRI technique.…”

Section: Introductionmentioning

confidence: 99%

Water status of cooked white salted noodles evaluated by MRI

Lai

Hwang

2004

Food Research International

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“…Although nonprotein components (pigments) and polyphenol oxidase (PPO), respectively, are the subjects of the bulk of research into noodle dough color and color stability, flour protein also influences noodle color. Higher protein flours are associated with decreased brightness (Yun et al 1997) and increased redness of noodle dough (Miskelly and Moss 1985;Baik et al 1995;Graybosch et al 2004;Zhao and Seib 2005). As a consequence of negative correlations between flour protein concentration and noodle brightness, there are generally negative correlations between noodle brightness and breadmaking properties such as loaf volume.…”

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confidence: 99%

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

et al. 2008

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Colors of noodle doughs made from hard white winter wheat flours from Oregon were measured at optimum noodle water absorptions (NWA). Partial correlations, removing effect of protein concentration, indicated that NWA had negative relationships with 0 hr L* and 24 hr b*, and positive relationships with 0 and 24 hr a*. Kernel hardness index had positive simple and partial correlations with NWA without any significant (P < 0.05) correlation with color parameters. High molecular weight glutentin subunits (HMW‐GS) significantly (P < 0.05) affected all measured noodle parameters except for 0 hr L*. Covariance analysis, using protein concentration as a covariate, indicated that HMW‐GS significantly affected NWA and a* (P < 0.01). Wheat cultivars with HMW‐GS 17+18 showed significantly higher mean NWA and a* values than those with alternative Glu‐B1 subunits. Protein molecular weight distributions affected noodles, as shown by significant correlations with absorbance areas and % areas of protein size exclusion (SE) HPLC chromatograms. Protein fractions that had positive correlations with redness had negative correlations with yellowness. Applying multivariate analyses to SE‐HPLC data to derive calibration models to predict fresh noodle dough a* and b* values had R2 > 0.91 and cross validations values of R2 > 0.75.

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Instrumental Assessments of Japanese White Salted Noodle Quality

Cited by 31 publications

References 4 publications

Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

Water status of cooked white salted noodles evaluated by MRI

Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough

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