Abstract
The quality of Chinese traditional hand-stretched dried noodles (CHDNs) and their relationship with major components were investigated by comparison with machine-made dried noodles (MDNs). The results showed that both the processing techniques and formulations could influence the quality of the final noodle products. The CHDNs possessed high cooking and textural qualities. They had lower values of optimal cooking time, cooking loss, and water absorption than MDNs, while the elasticity, firmness, and chewiness values were higher. These phenomena could be explained by the porous structure and continuous gluten network formed during the production of CHDNs. In addition, the starch isolated from CHDNs presented higher values of relative crystallinity, gelatinization enthalpy, and swelling power as well as lower peak viscosity than that from MDNs, which indicated the occurrence of slight hydrolysis during the processing of CHDNs. The differences in the structural and thermal properties of starch could also be responsible for the high quality of CHDNs. In conclusion, the processing technique and formulation of CHDNs enabled the improvement of noodle quality by modifying the physicochemical properties of starch and gluten. The results of this study may also provide some new knowledge and approaches to regulate and achieve high-quality MDN products.
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