The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

Rombouts, Ine; Jansens, Koen J.A.; Lagrain, Bert; Delcour, Jan A.; Zhu, Ke‐Xue

doi:10.1016/j.jcs.2014.09.003

Cited by 125 publications

(70 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of salt increased the time needed to develop wheat dough (Van Steertegem and others ). However, no difference in SDS extractability was noticed between fresh noodles containing a range of salt concentrations (Rombouts and others ). The optimum cooking time of unsalted noodles seemed to increase but the Kieffer‐rig parameters after cooking were similar to that of salted noodles.…”

Section: Resultsmentioning

confidence: 88%

“…This combined with the fast cross‐linking of egg white proteins led to a protein network which could not cope with starch swelling during cooking. Finally, it is of note that salt also reduces protein polymerization during noodle cooking (Rombouts and others ), thereby improving the flexibility of the protein network and the way it withstands starch swelling.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Lambrecht

Rombouts

Nivelle

et al. 2016

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Noodles of constant protein content and flour-to-egg protein ratio were made with whole egg, egg white, or egg yolk. The optimal cooking time, water absorption, and cooking loss of salted whole egg noodles was respectively lower and higher than of egg white and egg yolk noodles. However, cooked whole egg noodles showed the best Kieffer-rig extensibility. Differences in noodle properties were linked to protein network formation. Disulfide bonds in whole egg noodles developed faster and to a larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in egg white noodles. The balance between the rate of protein cross-linking and starch swelling determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the optimum cooking time and total work in Kieffer-rig extensibility testing of fresh noodles. Hydrogen bonds and covalent cross-links are probably the main determinants of the extensibility of cooked noodles.

show abstract

Section: Resultsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Lambrecht

Rombouts

Nivelle

et al. 2016

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Cooking properties of frozen cooked noodle samples were determined according to the method of previous research (Rombouts et al 2014) with a slight modification. Cooking properties of frozen cooked noodle samples were determined according to the method of previous research (Rombouts et al 2014) with a slight modification.…”

Section: Methodsmentioning

confidence: 99%

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

2017

Self Cite

View full text Add to dashboard Cite

Cereal Chem. 94(5): [881][882][883][884][885][886] In this study, the impact of characteristics (physicochemical, rheological, and pasting properties) of different wheat flours on the quality of frozen cooked noodles was investigated. In this sample set, results showed the cooking loss of noodles related negatively to flour swelling power. The water absorption of noodles related negatively to the dough stability time, the area, and the resistance to extension. The wheat flour with higher dough development time resulted in frozen cooked noodles with higher hardness, chewiness, and adhesiveness. Springiness of noodles correlated negatively to degree of softening. The tensile properties of frozen cooked noodles were influenced by rheological and pasting properties of wheat flours. The present study indicated high quality of frozen cooked noodles demanded wheat flours with high dough gluten strength, peak viscosity, and final viscosity and with low pasting temperature.

show abstract

“…() and Rombouts et al . () with small modification. Control noodle dough consisted of 100 parts of wheat flour and thirty‐five parts of distilled water.…”

Section: Methodsmentioning

confidence: 97%

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Tan

Easa

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG, CRG and LBG contributed to significantly (P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly (P < 0.05) lower cooking loss than zero‐salt noodles (ZSNs) and white‐salted noodles (WSNs). Hydrocolloids contributed in shorter optimum cooking time than ZSNs. Springiness of noodles was not significantly (P > 0.05) affected by increment of TS and hydrocolloids. TS1.5, ZSN‐XG1.5, ZSN‐XG2.0 and ZSN‐CRG1.5 had significantly (P < 0.05) higher cooking yield than ZSNs. The increment of TS and hydrocolloids had significantly (P < 0.05) increased the pH values of noodles. ZSN‐XG2.0, ZSN‐CRG1.5 and ZSN‐LBG1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs.

show abstract

The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

Cited by 125 publications

References 26 publications

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles

Contact Info

Product

Resources

About