Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties

Abstract

Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525Á534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were Â2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan D to be determined. Significant differences (P00.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan D values, indicating this class/ varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r 00.72,0.70, P00.03, was also found between raw noodle velocity and Mƒ, respectively, with cooked noodle bite as determined by maximum cutting stress. Page, J. et Hatcher, D. 2014. Recours aux ultrasons pour discerner les variations dans les nouilles asiatiques pre´pare´es avec du ble´de diffe´rentes classes et varie´te´s. Can. J. Plant Sci. 94: 525Á534. Neuf varie´te´s de ble´, soit cinq de ble´roux de printemps de l'Ouest canadien (CWRS) et quatre de ble´roux de printemps Canada Prairie (CPSR), cultive´es au meˆme endroit puis regroupe´es par cultivar ont e´te´moulues pour donner des farines a6 5 % d'extraction dont on s'est ensuite servi pour fabriquer des nouilles jaunes alcalines crues et cuites. Les farines CWRS contenaient environ 2 % plus de prote´ines que celles issues du ble´CPSR, les varie´te´s dans chaque classe donnant une paˆte dont la re´sistance varie conside´rablement, comme on l'a de´termine´au moyen d'un farinographe, d'apre`s la dure´e du pe´trissage et la stabilite´de la paˆte. On a e´tabli la vitesse et l'atte´nuation des ultrasons dans les nouilles crues a`40 kHz ap artir d'e´chantillons en forme de disque, ce qui a permis de de´terminer le module de conservation longitudinal, le module de perte et tan D. Tous les parame`tres des ultrasons varient de fac¸on significative (P00,05) d'une classe a`l'autre et al 'inte´rieur d'une meˆme classe. En ge´ne´ral, les varie´te´s CPSR donnent la valeur la plus e´leve´e pour le module de conservation, la valeur la plus faible pour le module de perte et la valeur la plus faible pour tan D, signe que ces classes/ varie´te´s de ble´produisent des nouilles crues plus e´lastiques (fermes) que le ble´CWRS, meˆme si elles renferment 2 % moins de prote´ines. Les auteurs ont aussi releve´une corre´lation significative, r 00,72, 0,70, P 00,03, entre la ve...

Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

“…The ability to perform measurements on single noodle sheets offers significant advantages in time and material over our previous investigations employing multiple layers of raw noodles Hatcher 2010, 2011;Diep et al 2014;Hatcher et al 2014). The ability to perform measurements on single noodle sheets offers significant advantages in time and material over our previous investigations employing multiple layers of raw noodles Hatcher 2010, 2011;Diep et al 2014;Hatcher et al 2014).…”

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“…Distance measurements were calibrated as recommended by the equipment manufacturer, using a crosshead speed of 20 mm/s with a resolution of 0.01 mm (Diep et al 2014). When the top delay plate was about 3 mm above the noodle surface, the ultrasonic acquisition program (written in MATLAB [MathWorks, Natick, MA, U.S.A.]) was started, so that both the transmitted ultrasonic signals and the applied force could be monitored as soon as the top transducer delay plate touched the noodle.…”

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

“…Flour (50 g), 34% water (w/w), 1% (w/w) NaCl, and 1% (w/w) kansui (9:1 sodium and potassium carbonate) were mixed with a centrifuge mixer (SpeedMixer DAC 150FV, FlackTek, Landrum, SC, U.S.A.) for 30 s at 3,000 rpm (Diep et al 2014). A strong flour blend was milled from two Canada Western Red Spring wheat class varieties to 72% flour extraction with an Allis-Chalmers mill.…”

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

“…However, the use of the ultrasound technique as a means of screening for wheat variety discrimination has been limited to a few research studies (Alava et al, 2007;Diep, 2014;Garcia-Alvarez et al, 2006;Kidmose et al, 2001). Also, Diep et al (2014) reported the sensitivity of ultrasound velocity and attenuation coefficient, obtained at the frequency of 40 kHz, to differences between raw Asian noodles prepared from several Canadian wheat varieties. Also, Diep et al (2014) reported the sensitivity of ultrasound velocity and attenuation coefficient, obtained at the frequency of 40 kHz, to differences between raw Asian noodles prepared from several Canadian wheat varieties.…”