Cooked Noodles Research Articles

Fracture and Energy Partitioning in Uncooked and Cooked Noodles

ABSTRACTHumans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Material scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2–14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessments by consumers of the optimally cooked state of food has a definite physical definition.

SUSUT MASAK DAN DAYA REGANG MIE KERJNG DENGAN SUBSTITUSI DEDAK GANDUM

The cooking has and tensil strength on dry noodle with wheat bran substitution formulation, influenced by wheat bran substitution percentage. Higher wheat bran substitution cause the dry noodle cooking loss and tensil strength increased. But the increases of wheat bran made the color of the dry noodle loss of the brightness. Preference test on the dry noodle show that higher of wheat bran substitution cause the panelist skore decrease.

Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat

AbstractFive hard red spring wheat genotypes, with initial falling numbers (FNs) ranging from 62 to 427 s, were mechanically abraded for 30, 60, and 120 s to reduce sequentially α‐amylase activity in the grain. Mechanical abrasion prior to milling significantly increased FN and reduced amylase activity in pre‐harvest sprouted wheat. The abraded grains were milled and the resultant flour samples were evaluated for starch gelatinization properties and yellow alkaline noodle (YAN) quality. Mechanical abrasion on sprouted kernels resulted in significant improvements in starch pasting properties accompanied by marginal decreases in flour ash and protein contents. Initial noodle brightness L* improved in most samples with mechanical abrasion. However, L* values dropped significantly during storage, with the greatest decline seen in the highly sprouted sample. Noodle cooking and textural qualities were relatively unaffected by sprout damage or mechanical abrasion, possibly due to amylase inhibition by the carbonate salts present in the formula. Mechanical abrasion prior to milling was found to reduce amylase activity significantly in moderately sprouted wheat. YAN, however, showed high tolerance to sprout damage, and produced noodles of acceptable texture without mechanical abrasion. Copyright © 2003 Society of Chemical Industry

Two Metal Ions Improve Brightness in Wheat‐Dough Products and Affect Aqueous Dispersion of Gluten

ABSTRACTZinc and aluminum ions at 0.05% of wheat flour, dry basis (7.4 and 18.5 mmol/100 g, respectively), improved the brightness of raw and dried spaghetti and salt and alkaline noodles. They also retarded bacteria and yeast and mold growth in salt noodles held at 25°C for two days as determined by total plate counts. Neither metal ion caused a change in noodle cooking quality, but they imparted a slight aftertaste in cooked noodles. Wheat flour dough mixed with 0.05% zinc or 0.025% aluminum ion (fwb), when kneaded in aqueous 0.1% calcium chloride, gave gluten with increased brightness. Zinc and aluminum ions appear to complex with enzymic browning chromophores in wheat dough and gluten and change their spectral properties. Zinc and aluminum ions affected the dispersion of gluten in water at pH ~5.0 and facilitated its spray‐drying, but they were not detrimental to baking quality. Citric and tartaric acids at 5 mmol/100 g of gluten (db) gave wet gluten with pH ~4.5, which improved its brightness and water dispersibility.

“Multi-Points Mensuration Method” of Cooked Noodles Using a Texturometer (Part 1)

“Multi-Points Mensuration Method” of Cooked Noodles Using a Texturometer (Part 1)