A Study of Vacuum Mixing Parameters for High-Water-added Dried Noodles Using Color Difference Method and Gluten Network Quantitative Analysis
Journal of cereal science(2022)
摘要
In this study, the chromatic aberration method was used to optimize the mixing parameters of high water-added dried noodles, and the effects of high water-added and vacuum mixing on eating quality of dried noodles were studied. Furthermore, the improvement mechanism was elaborated through a quantitative analysis of the gluten network structure in dough sheets. It was indicated that the optimal mixing operation for noodles with 38% water addition was mixed for 9min under -0.06 MPa, based on the color difference method. The reliability of the results was verified by the chewiness analysis of cooked noodles. Compared with low water addition, the eating quality of 38% water-added dried noodles was significantly better (P < 0.05). Moreover, the eating quality of high water-added dried noodles was improved considerably at -0.06 MPa, while the chewiness was significantly increased by 19.6% (P < 0.05). The average length and width of the gluten network were the lowest at -0.06 MPa, whereas the branching rate was the highest (P < 0.05). Overall, the color difference method can be used to optimize mixing process parameters. High water-added and vacuum mixing enhanced the uniformity and compactness of the gluten network, significantly improving the eating quality of dried noodles.
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关键词
High water-added,Vacuum mixing,Water uniformity,Gluten network
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