Water Sorption Kinetics of Wheat Noodle with Different Diameters

Roppongi, Takao; Ogawa, Teruo; Adachi, Shuji

doi:10.3136/fstr.20.241

Cited by 10 publications

(9 citation statements)

References 8 publications

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“…The moisture content on the surface of the noodles (>1.5 mm) was slightly less than the moisture content of deeper area (1.25 mm) in the 0–WN, 10–WN and 20–WN samples. Our previous study indicated that the pasta and wheat noodle components leaked into the water during water absorption, resulting in the loss of its mass (Ogawa et al ., ; Roppongi et al ., ). Thus, the decrease in the moisture content on the surface of the noodles would reflect the loss of the noodle components during boiling.…”

Section: Resultsmentioning

confidence: 97%

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Fukuzawa

Ogawa

Nakagawa

et al. 2016

Int J of Food Sci Tech

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Wheat noodles were prepared using flour to which hydroxypropylated tapioca starch was added, and the effect of this addition on the moisture distribution within the noodles during cooking was examined using a digital image processing technique. The addition of the modified starch slightly increased the moisture content and narrowed the flat distribution near the noodle surface. The distribution features reflected the changes in the water absorption behaviour caused by the properties of the modified starch and the reduction in the gluten content. Addition of the modified starch lowered Young's modulus and the energy for 99% strain of the noodles in the texture analysis to, at maximum 35% and 65%, and decreased the breakability of the noodles. These changes in the moisture distribution and textural properties have been ascribed to changes in both the state of the starch granules near the surface and the structure of the gluten network.

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Section: Resultsmentioning

confidence: 97%

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Fukuzawa

Ogawa

Nakagawa

et al. 2016

Int J of Food Sci Tech

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“…The gelatinization starting temperature of wheat starch is approximately 45°C. 24) When starch is stored at temperatures higher than the gelatinization starting temperature, the starch is gelatinized and becomes transparent. Therefore, the increase in I t /I 0 of the samples stored at 50 and 70°C should be ascribed to gelatinization of the starch.…”

Section: Resultsmentioning

confidence: 99%

Kinetics on the turbidity change of wheat starch during its retrogradation

Fukuzawa

Ogawa

Nakagawa

et al. 2016

Bioscience, Biotechnology, and Biochemistry

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Wheat starch dispersions of 10-40% (w/w) were gelatinized and the change in turbidity of each solution during storage was measured in the 400-1100 nm wavelength range. The relative transmittance, defined as the ratio of transmittance at any storage time to that at the initial time, decreased when the solutions were stored at 5 and 30 °C; the decrease, reflecting the progress of retrogradation, was larger at 5 °C than at 30 °C. Most of the changes in relative transmission taking place over 14 days were achieved during the first 90 min. The change in the relative transmittance is inversely proportional to the energy required for deformation. The kinetics on change in relative transmittance can be expressed by Weibull equation. The larger rate constant at higher starch concentration could be ascribed to the state of the starch granules, which depended on starch concentration.

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“…The changes over time in moisture content of noodle, X t , during their water sorption could be well expressed by the following hyperbolic equation

X_{normalt} = \frac{a \times (t / {d_{0}}^{2})}{b + (t / {d_{0}}^{2})} + X_{0}

…”

Section: Resultsmentioning

confidence: 99%

“…Because the specific volume of udon noodles is proportional to their moisture content, the slope of the plots of ( d t / d 0 ) 3 against X t indirectly represents the ratio of swelling in the longitudinal direction to the radial direction. Because the swelling in the longitudinal direction was suppressed in the later period of water sorption, the increase in the apparent volume increased with respect to the moisture content . The increase in the apparent volume of the UM‐S added noodle did not increase with increasing moisture content, even in the later stages of water sorption.…”

Section: Resultsmentioning

confidence: 99%

Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch

2018

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To clarify the water sorption behavior of Japanese wheat noodles (udon) to which a modified starch has been added, noodles are prepared with different starch types and amounts of added starch, and the changes in the moisture content, the noodle diameter, and the loss of noodle mass during cooking are measured. The changes in the moisture content can be empirically represented by a hyperbolic equation, regardless of the type and amount of starch added. The relationship between the amount of added starch and the equilibrium moisture content of the noodles suggests that the swelling of the added starch is suppressed by the gluten network, even at an equilibrium state. The change of the diameter suggests that the swelling in the longitudinal direction progress in the late stages of water sorption for the noodles containing unmodified starch, but it is suppressed for the noodles containing hydroxypropylated starch. The transient changes in the loss of noodle mass can be empirically expressed by an exponential equation, regardless of the type and amount of starch added. The relationship between the amount of added starch and the equilibrium loss of noodle mass suggests that the adhesiveness of the noodles with added modified starch is stronger than that of the noodles with added unmodified starch.

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Water Sorption Kinetics of Wheat Noodle with Different Diameters

Cited by 10 publications

References 8 publications

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch

Kinetics on the turbidity change of wheat starch during its retrogradation

Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch

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