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

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-01-01 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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引用次数: 0

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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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.