Effect of vacuum mixing on the quality characteristics of fresh noodles

Abstract

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<0.05) improved as vacuum degrees increased, except that −0.08MPa imparted slightly larger cooking loss and worse texture to low protein noodles. Both high and low protein flour noodles presented the best cooking and textural properties while mixed at −0.06MPa. Furthermore, vacuum mixing induced a more continuous and compact noodle structure, as shown in the SEM investigation. Water–solids interaction in the products was shown to be enhanced by the decreased water mobility, lower freezable water content (FW%), and the stronger proton density of T21.