The role of inorganic salts in dough properties and noodle quality—A review

Obadi, Mohammed; Zhang, Jiyao; Xu, Bin

doi:10.1016/j.foodres.2022.111278

Cited by 28 publications

(11 citation statements)

References 94 publications

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“…Salt and alkali are two basic processing ingredients in instant noodle processing, which not only impart flavor to instant noodles, but also strengthen gluten structure and improve dough quality. It was found that salt could enhance the mixing tolerance of wheat flour dough and increase its development time, whereas alkali increases water absorption and dough stability time but reduces the extensibility of dough (Fan et al., 2018; Li et al., 2018; Obadi, Zhang, & Xu, 2022). The proportion of salt added to noodles is usually 1%−3% of the flour weight, whereas alkali is at a level of 0.2%−0.5%.…”

Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

Identifying key factors and strategies for reducing oil content in fried instant noodles

Obadi

2022

Journal of Food Science

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Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.

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Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

Identifying key factors and strategies for reducing oil content in fried instant noodles

Obadi

2022

Journal of Food Science

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“…The ramen recipe included the following ingredients: high-gluten flour 1 kg, water 50%, ramen agent 0.6%, salt 1% (Obadi et al, 2022).…”

Section: Ramen Productionmentioning

confidence: 99%

Changes in ramen dough and constituent proteins during production by hand

2022

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In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.

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“…Salt has a significant influence on the optimum cooking time (OCT) of the noodles, which decreases as the salt concentration increases from 0.0% to 5.0% (Rombouts et al, 2014). In addition, salt improves the flavor of the noodles and, significantly, enhances the texture and tensile properties of cooked noodles, such as improving their firmness, chewiness, and resistance to elongation (Obadi et al, 2021(Obadi et al, , 2022. Therefore, developing effective salt alternatives and reducing the negative impact of salt-free on noodles (SFNs) quality is key to promoting the industrial production of healthy, tasty, and high-quality SFNs.…”

Section: Introductionmentioning

confidence: 99%

Effect of sanxan gel on the quality of salt‐free noodles during cooking

Wang

Liu

Li³

et al. 2023

Journal of Food Science

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The effect and mechanism of sanxan on the quality of salt‐free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non‐added noodles (blank group, BG) and 1.5% salt‐containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k1 and C∞ values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.

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The role of inorganic salts in dough properties and noodle quality—A review

Cited by 28 publications

References 94 publications

Identifying key factors and strategies for reducing oil content in fried instant noodles

Identifying key factors and strategies for reducing oil content in fried instant noodles

Changes in ramen dough and constituent proteins during production by hand

Effect of sanxan gel on the quality of salt‐free noodles during cooking

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