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Effect of vacuum mixing on the quality characteristics of fresh noodles
► Effect of vacuum mixing on the noodle-making properties was detailedly evaluated. ► Noodle quality was significantly improved by vacuum mixing. ► −0.06MPa was proved to be the best vacuum degree for noodle production. ► Vacuum mixing imparted a more continuous and closed gluten network to noodle d...
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Published in: | Journal of food engineering 2012-06, Vol.110 (4), p.525-531 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | ► Effect of vacuum mixing on the noodle-making properties was detailedly evaluated. ► Noodle quality was significantly improved by vacuum mixing. ► −0.06MPa was proved to be the best vacuum degree for noodle production. ► Vacuum mixing imparted a more continuous and closed gluten network to noodle dough. ► Water–solids interaction was enhanced by vacuum mixing.
Effect of vacuum mixing on the physicochemical properties, microstructure and water status of fresh noodles was investigated. Color changes, moisture, water activity, cooking quality and texture properties were measured as affected by different vacuum degrees. In addition, effect of vacuum mixing on the water status in noodles was evaluated at macroscopic, structural and molecular levels. Noodle brightness, cooking and texture properties were significantly (P |
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ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2012.01.007 |