Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation

Abstract

Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38–4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles.

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles

“…The samples immersed for 5, 10, 15, 20, 30, 40, and 60 min were taken separately. Then, TPA testing was performed using a texture analyzer (TA-XT Plus, Stable Micro Systems, London, UK) with the HDP/PFS probe in according with the method of Xiong et al 14 with a minor modification. The pre-test, test, and post-test speed was set at 0.8, 0.8, and 0.8 mm s −1 , respectively.…”