TY - JOUR
T1 - Effects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles
AU - Wu, Jianping
AU - Beta, Trust
AU - Corke, Harold
N1 - Funding Information:
This work was financially supported in part by NIST through the US-Croatian Scientific Cooperation Project PL 982.
PY - 2006
Y1 - 2006
N2 - To gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein (Sandow) wheat flours and various additives (salt or alkaline reagents at concentrations of 0, 0.1, 0.5, 1.0, 2.0, 3.0, and 4.0%) were investigated using frequency sweep and temperature sweep oscillatory tests. Generally, both the elastic modulus (G′) and viscous modulus (G″) of raw noodles increased when various levels of salt or alkaline (kansui and NaOH) reagents were included in the formulation, with the exception of Red Bicycle noodles where the G″ was not significantly affected by the salt. The G′ was significantly decreased in the presence of sodium chloride at concentrations ≤4.0% and kansui at <0.5%. The change in rheological properties of raw noodles was related to the wheat flour quality, type, level of additive, and frequency. The G′, G″, phase angle, and complex viscosity changed in a similar pattern when raw noodles were heated from 25 to 100°C. These parameters decreased initially with increasing temperature until they reached a valley and then increased either to a plateau or continuously in noodles containing kansui. The appearance of valley points at 75.5 and 77.2°C during heating of Sandow and Red Bicycle noodles containing salt, and 89.4, and 83.2°C during heating of Sandow and Red Bicycle noodles containing kansui, respectively, was not associated with starch gelatinixation as determined using differential scanning calorimetry. The continuous increase in G′, G″, and complex viscosity observed with noodles containing kansui during the hold period at 100°C was attributed to the high pH environment and not to the inactivation of α-amylase.
AB - To gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein (Sandow) wheat flours and various additives (salt or alkaline reagents at concentrations of 0, 0.1, 0.5, 1.0, 2.0, 3.0, and 4.0%) were investigated using frequency sweep and temperature sweep oscillatory tests. Generally, both the elastic modulus (G′) and viscous modulus (G″) of raw noodles increased when various levels of salt or alkaline (kansui and NaOH) reagents were included in the formulation, with the exception of Red Bicycle noodles where the G″ was not significantly affected by the salt. The G′ was significantly decreased in the presence of sodium chloride at concentrations ≤4.0% and kansui at <0.5%. The change in rheological properties of raw noodles was related to the wheat flour quality, type, level of additive, and frequency. The G′, G″, phase angle, and complex viscosity changed in a similar pattern when raw noodles were heated from 25 to 100°C. These parameters decreased initially with increasing temperature until they reached a valley and then increased either to a plateau or continuously in noodles containing kansui. The appearance of valley points at 75.5 and 77.2°C during heating of Sandow and Red Bicycle noodles containing salt, and 89.4, and 83.2°C during heating of Sandow and Red Bicycle noodles containing kansui, respectively, was not associated with starch gelatinixation as determined using differential scanning calorimetry. The continuous increase in G′, G″, and complex viscosity observed with noodles containing kansui during the hold period at 100°C was attributed to the high pH environment and not to the inactivation of α-amylase.
UR - http://www.scopus.com/inward/record.url?scp=33645803388&partnerID=8YFLogxK
U2 - 10.1094/CC-83-0211
DO - 10.1094/CC-83-0211
M3 - 文章
AN - SCOPUS:33645803388
SN - 0009-0352
VL - 83
SP - 211
EP - 217
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -