Effect of noodle specifications on the quality characteristics of fermented hollow noodles

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2025-01-01 Epub Date: 2024-11-30 DOI:10.1016/j.jcs.2024.104067

Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng

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Abstract

The effect of noodle specifications (width, thickness, and shape) on the quality characteristics of fermented hollow noodles was investigated in this study. Results showed that the increase in width and thickness positively affected the cooking, tensile, and textural properties. Circular noodles exhibited lower adhesiveness due to the formation of a denser gluten network, which restricted amylose leaching. X-ray micro-computed tomography (Micro-CT) images showed that the noodles with smaller widths (≤1.5 mm) had almost no visible cavities. Based on the sensory and textural evaluations, the optimal production conditions for hollow noodles were found to be a width of 1.5–2 mm and a thickness of 1 mm. Correlation analyses showed that the cross-sectional area significantly correlated with expansion index, breaking strength, optimal cooking time, hardness, chewiness, and tensile strength, but negatively with flexibility, water absorption, adhesiveness, and tensile distance (P < 0.05). These insights aid noodle manufacturers in selecting optimal specifications for producing fermented hollow noodles.

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面条规格对发酵空心面条品质特性的影响

研究了面条规格（宽度、厚度和形状）对发酵空心面条品质特性的影响。结果表明，宽度和厚度的增加对蒸煮性能、拉伸性能和织构性能有积极影响。圆形面条由于形成较致密的面筋网络而表现出较低的粘附性，这限制了直链淀粉的浸出。x线微计算机断层扫描（Micro-CT）显示，宽度较小（≤1.5 mm）的面条几乎没有可见的空腔。通过感官和质地评价，确定了空心面条的最佳生产工艺条件为面条宽度1.5 ~ 2 mm，面条厚度1 mm。相关分析表明，截面积与膨胀指数、断裂强度、最佳蒸煮时间、硬度、嚼劲、抗拉强度呈显著相关，与柔韧性、吸水性、黏附性、抗拉距离呈负相关(P <；0.05)。这些见解有助于面条制造商选择生产发酵空心面条的最佳规格。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.