Textural and cooking qualities of dry <i>Laksa</i> noodle made from semi‐wet and wet MR253 flours

Ahmad, Noorlaila; Rajab, Asmeda

doi:10.1002/cche.10105

Cited by 14 publications

(10 citation statements)

References 27 publications

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“…The above results indicated that damaged starch content increased after SS treatment, which was consistent with the results of damaged starch determination. Additionally, we also inferred in Section 3.2 that the starch in wheat grains treated with SS was easier to damage during milling for the loss of moisture (Ahmad & Rajab, 2018; Wang et al, 2020). The aggregation and damage of wheat starch significantly increased the water absorption and gelatinization temperature of wheat flour (Liu, Song, et al, 2020).…”

Section: Resultsmentioning

confidence: 91%

“…In addition, the moisture of wheat endosperm significantly decreased with the extending of steam temperature and treatment time. Since starch was easy to damage at a low moisture during milling, milling‐damaged starch significantly increased as the steam temperature and treatment time increased (Ahmad & Rajab, 2018; Ghodke et al, 2009; Wang et al, 2020). In consequence, the control of wheat moisture, steam temperature, and treatment time are important for controlling the change of damaged starch contents following SS treatment.…”

Section: Resultsmentioning

confidence: 99%

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Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

Liu,

Li,

Guan

et al. 2023

J Food Process Engineering

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Soft wheat grains were treated with superheated steam (SS) at 165 and 190°C, respectively for 1–5 min to understand the changes in the structures and properties of wheat starch following SS treatment. The damaged starch contents, amylose ratio, gelatinization properties, surface morphology, viscosity, and crystalline structure of the starch in wheat flour were determined. Damaged starch content, amylose ratio, and starch viscosity significantly increased after SS treatment. The onset temperature (To) and peak temperature (Tp) of wheat starch increased with the extending of treatment time, while an opposite variation trend was observed for (Tc − To). Additionally, the gelatinization enthalpy (ΔH) decreased after 3–5 min of SS treatment. Starch aggregation was observed in scanning electron microscopy (SEM) graphs. Compared to traditional heat treatment methods, SS treatment of wheat grains may be preferable for modifying the starch properties of soft wheat since much time and energy could be saved.Practical ApplicationThe physicochemical properties and structure of soft wheat starch significantly affect the quality of cakes made with soft wheat flour. After SS treatment of wheat kernels, the amylose ratio and damaged starch content in wheat starch significantly increased. Moreover, gelatinization properties and starch viscosity of wheat starch were also significantly affected. The changes in physicochemical properties were mainly due to the changes in the structure of starch granules and starch molecules. The above results in the physicochemical properties and structure of starch led to the increase in the viscosity and gas retention capacity of cake batter, which might be the reason why the specific volumes and texture of cakes could be improved after SS treatment of wheat. This research verified SS treatment may be preferable for improving cake quality compared to traditional heat treatment methods, which promotes the application of SS in wheat process engineering.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

Liu,

Li,

Guan

et al. 2023

J Food Process Engineering

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“…Wet‐milled highland barley flour showed higher total starch content than DBF, which was ascribed to the milling temperature during the milling process. Wet milling allowed water to absorb the heat generated by the machine and reduce the temperature (Ahmad & Rajab, 2018). While the high temperature generated in the dry milling could lead to the gelatinization of some starch in HBF.…”

Section: Resultsmentioning

confidence: 99%

Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

Chen

et al. 2022

Int J of Food Sci Tech

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Summary To explore the effects of wet milling method on highland barley flour and highland barley bread, we investigated the characteristics of highland barley flours and the quality of highland barley breads made from whole grain highland barley flour (WGBF), dry‐milled highland barley flour (DBF) and wet‐milled highland barley flour (WBF). Compared to other highland barley flours, WBF had lower damaged starch content (1.37 g/100 g), higher pasting temperature and higher gel strength. In addition, WBF with large particles exhibited low hydration performance. These properties induced a large specific volume (2.62 mL g−1) and good crumb structure of bread with WBF. However, due to the negative effects of damaged starch and insoluble dietary fibre in WGBF and DBF, the specific volumes of bread with WGBF and DBF (1.30 and 1.70 mL g−1) were lower than the bread with WBF. The results showed that WBF with high starch granules integrity could produce preferable highland barley bread.

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“…Li, Yuan et al (2019) reported that the commercial pulse starches obtained from wet milling exhibited smooth surfaces, whereas the air-classified pea, lentil, and faba bean starches displayed broken granules and scratches on the surface. Ahmad et al (2018), in their study on Laksa noodles developed from semi-wet and wet rice flours, explained that the reduced starch damage observed in the wet milling process was due to excess water added in the milling. This excess water buffers the elevated temperature of the grinding machines by absorbing the heat generated, consequently leading to less starch damage.…”

Section: Starch Damagementioning

confidence: 99%

Non‐destructive characterization of pulse flours—A review

Sivakumar

Findlay

Karunakaran

et al. 2023

Comp Rev Food Sci Food Safe

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The consumption of plant-based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high-quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand. However, a better understanding of pulse milling processes is required to optimize the blending of pulse flours with wheat flour and other traditional ingredients. A thorough review of the state-of-the-art on pulse flour quality characterization reveals that research is required to elucidate the relationships between the micro-and nanoscale structures of these flours and their millingdependent properties, such as hydration, starch and protein quality, components separation, and particle size distribution. With advances in synchrotron-enabled material characterization techniques, there exist a few options that have the potential to fill knowledge gaps. To this end, we conducted a comprehensive review of four high-resolution nondestructive techniques (i.e., scanning electron microscopy, synchrotron X-ray microtomography, synchrotron small-angle X-ray scattering, and Fourier-transformed infrared spectromicroscopy) and a comparison of their suitability for characterizing pulse flours. Our detailed synthesis of the literature concludes that a multimodal approach to fully characterize pulse flours will be vital to predicting their end-use suitability. A holistic characterization will help optimize and standardize the milling methods, pretreatments, and post-processing of pulse flours. Millers/processors will benefit by having a range of well-understood pulse flour fractions to incorporate into food formulations.

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Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours

Cited by 14 publications

References 27 publications

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread

Non‐destructive characterization of pulse flours—A review

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