Effect of steaming on the quality characteristics of frozen cooked noodles

In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as a...

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Bibliographic Details
Published in:Food science & technology 2015-07, Vol.62 (2), p.1134-1140
Main Authors: Luo, Li-Jun, Guo, Xiao-Na, Zhu, Ke-Xue
Format: Article
Language:English
Subjects:
Frozen cooked noodle
Gelatinization
Microstructure
Protein extractability
Steaming
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Summary:In this study, the effect of steaming on the quality of frozen cooked noodles was investigated, as well as the microstructure, protein extractability and starch properties of steamed noodles. Furthermore, white salted, yellow alkaline and control noodles (without salt or alkaline) were measured as affected by different steaming times. The results indicated that the cooking and texture properties of frozen cooked noodles were significantly (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2015.02.008