Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Abstract

Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

“…Besides, processing can also induce varied water mobility and food structure, which can also affect the eating qualities. The water channels due to water migration and denser network due to moisture loss may influence the structure of the noodles [ 19 ]. For fresh buckwheat noodles with different contents of extruded buckwheat flour, the viscous extruded buckwheat flour together with the wheat gluten may create varied network structure, contributing to buckwheat noodles with a higher proportion of buckwheat flour.…”

“…Water mobility ( Table 5 ) and inner structure shall be combined to explain the changes in textural properties [ 19 ]. In this study, T 21 showed a positive correlation with the hardness of FBN, whereas T 23 showed a negative correlation with the hardness of DBN.…”

Changes in color and texture of wheat noodles during chilled storage

“…8 shows the k and n values for S0, S10, S20, and S30 vs. moisture contents for each region, which were estimated from the moisture profiles within the noodles, as described in our previous study. 32) For all samples, S0, S10, S20, and S30, the differences in n values among the regions were small. This suggested that whitening in the noodle cross-sectional image proceeded via almost the same mechanism in any region, regardless of moisture content.…”

Research progress of starch from characteristic tropical crops

“…共混材料主要包括抗菌物质(如姜黄素 [291] )、芦荟凝胶 [286,291,292] 、纳米颗粒 [293] 、 多糖 [286,292] 、乙烯 [294] 等, 淀粉改性主要涉及氧化 [295] 、酯化 [291] 、酶改性 [293] , 此外, 对膜进行冷等离子体处 理可以提高膜材料的性能 [296] . [213][214][215] -原料 面包、饼干等 [216,217] 与其他淀粉混合或者对木薯淀粉进行改性: 交联和氧化 [217] 、羟丙基改性 [218] 、辛烯基琥珀酸酐改性 [219] 、 、乙酰化 [220,221] 、磷酸交联改性 [220,221] 、预 糊化改性 [221] 、酯化改性 [222,225] 、酶法协同超声改性 [223] 、微波处理改性 [224] 和机械活化改性 [226][227][228] 生物乙醇、糖浆 常规方法(干磨法破坏淀粉颗粒, 然后液化和同步糖化和发酵) [229] 、颗粒淀 粉水解法 [229] 、 顺序催化混合研磨和热水解工艺 [230] 、 酶的固定化技术 [231,232] 、 生物反应器技术 [232,233] 等 塑料、薄膜和水凝胶 制作方法主要有流延法 [234] 、热熔挤出法 [235] 、溶剂浇铸法 [236] 和溶剂置换法 [237] 所用原料的相关技术主要有共混技术等; 淀粉改性主要涉及化学改性和物 理改性, 如交联改性 [259] 、氧化改性 [260] 、酯化改性 [259] 、预糊化…”