Noodle Sheets Research Articles

Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles.

Incorporating green tea powder (GTP) into wheat flour-based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking-induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra-performance liquid chromatography-time (UPLC/Q-TOF-mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking-induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN.

Role of bran particles in the formation of dark spots on fresh wet noodle sheets: what are the dark spots?

Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon. Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 μm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots. Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.

Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactis fermented sourdough and characteristic changes during storage

In this study, the effect of sourdough fermented with nisin producer Lactococcus lactis subsp. lactis CGMCC1.2030 on the shelf life and quality characteristics of fresh noodles fortified with it was investigated. The shelf life of fresh noodles with sourdough increased from 12 days to 22 days compare to the blank control during storage at 4 °C. Slight antimould activity was observed in sourdough fortified fresh noodles, and the brightened color of these noodles improved their appearance, which related to a decrease in the b* value of the noodle sheet from 12.35 to 8.47 over the storage period. Furthermore, the hardness and chewiness of sourdough-fortified fresh noodles decreased by 25.96% and 18.57%, respectively, which was lower than the 35.59% and 36.50% reduction observed in the blank control after the whole storage period. Confocal laser scanning microscopy (CLSM) analysis revealed less aggregated and more continuous gluten networks, which in combination with mitigated water migration might result in the delayed deterioration of texture quality of sourdough-fortified fresh noodles.

Cooking quality attributes of rice (Oryza sativa L.) noodle substituted by different carbohydrate sources

Rice noodle is well-known cuisine in Vietnam and other Asian countries. The dough is blended in kneading drum to create sheet. The sheet is partially steamed to semi-gelatinization of starch and is passed through the cutting rolls to form noodle strands before serving in fresh or noodle dried forms. In order diversify rice noodle products; manufacturers could partially substitute rice flour by other carbohydrate sources. This research was conducted at STN anotech laboratory in 2021 to evaluate the possibility of rice noodle preparation by partially replaced rice flour (8–24%) with tato, potato, cassava, yam, and breadfruit flour. The mixture was also blended other ingredients such as 0.5% sodium chloride, 0.3% sodium carbonate, 1% carrageen and 7% water in kneader for 25 min to ensure a thorough distribution of all ingredients. The mixture was then rolled at least 8 times by a noodle rolling equipment. The formed noodle sheet was cut in long shape (Width x thickness x length, 2.5 x 1.5 x 200 mm). The raw noodle was evaluated for cooking quality characteristics such as moisture uptake, cooking attrition, volume expanse and hardness. Results showed that rice flour could be substituted by 16% breadfruit flour to achieve the best cooking quality characteristics such as moisture uptake (120.77±1.59%), cooking attrition (3.75±0.12%), volume expanse (150.69±1.41%), hardness (8.18±0.15 N). Breadfruit flour could be successfully utilized to substitute rice flour in the rice noodle production.

Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran

This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.

Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties

The formation and prevention mechanism of the dark spots in fresh wet noodle sheets (FWNS) has been discussed in our previous study, while the factors which cause FWNS browning are very complicated. In this work, the browning of FWNS was prevented through aqueous ozone mixing. Meanwhile, low field nuclear magnetic resonance (LF-NMR), size-exclusion high-performance liquid chromatography (SE-HPLC), dynamic rheometer, and scanning electron microscope (SEM) were used to measure the physicochemical properties and microstructure of the FWNS. The relationship between browning and the physicochemical properties was discussed. The results showed that aqueous ozone mixing improved the color of FWNS, in which physical factors and non-covalent bonds played a key role. The results of the LF-NMR tests showed that aqueous ozone mixing reduced the moisture degree of freedom. The results of the SE-HPLC tests showed that the moderate oxidizing capability of aqueous ozone promoted the cross-linking of disulfide bonds in FWNS. The results of the dynamic rheology tests and SEM observation showed that aqueous ozone mixing strengthened the gluten network structure of FWNS. Thus, aqueous ozone mixing made FWNS more compact and uniform, and indirectly reduced the browning rate.

Lipoxygenase in Wheat: Genetic Control and Impact on Stability of Lutein and Lutein Esters.

Preservation of lutein concentrations in wheat-based end-products during processing is important both for product quality and nutritional value. A key constituent involved in lutein degradation is endogenous lipoxygenase. Lutein and lutein ester concentrations were compared at intervals during storage of noodle sheets prepared from flour of wheat varieties representing a range in lipoxygenase activity, as well as in different mill streams and in different grain tissues. Higher lipoxygenase concentration was associated with an increased loss of free lutein and lutein mono-esters whereas lutein diesters appeared to be more resistant to degradation. Lutein degradation was reduced in the presence of a lipoxygenase inhibitor, when noodle sheets were heated to destroy enzyme activity or when pH was increased. In addition, three populations were used to investigate the genetic control of lipoxygenase. A previously reported mutation of Lpx-B1.1 was associated with a reduction in activity from high to intermediate whilst a new locus on chromosome 4D was associated with variation between intermediate and near-zero. The gene underlying the 4D locus is a putative lipoxygenase. Stability of lutein could be improved by deployment of the mutations at the 4B and 4D loci and/or by post-harvest storage of grain under conditions that promote esterification.

Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles

This study investigated the effect of dough mixing with slightly acidic electrolyzed water (SAEW) on the shelf-life and qualities of fresh wet noodles. The initial total plate count (TPC) of fresh wet noodles prepared with SAEW was decreased significantly (p < 0.05) and the shelf-life was extended to 5 days. The decrease of polyphenol oxidase activity of noodles was beneficial for browning inhibition purposes and the L* value of noodle sheets did increase after SAEW treatment. Higher SAEW concentration contributed to the increased hardness of fresh wet noodles. The increase of peak viscosity of fresh wet noodles and the closely related enhanced tensile force were mainly due to the chemical cross-linking effect of oxidized starch, which was resulted from the oxidation process during SAEW treatment. Furthermore, the polymerization of monomeric proteins induced by SAEW treatment was also evidenced by molecular weight distribution profiles of proteins and morphology changes in SAEW noodles.

Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots

Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.

Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed

The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.

Online non-contact quality control of noodle dough using ultrasound

The development of a non-contract ultrasonic technique is reported for online quality control of noodle dough without compromising food safety during production. The technique uses airborne ultrasound to measure mechanical properties of the dough without touching or deforming it; thus, food safety cannot be endangered during processing by contamination arising from direct contact with monitoring equipment. Measured mechanical properties are related to the texture of the final product, thereby providing information during processing that is relevant to product quality. The technique was first assessed in laboratory experiments and then tested online during production runs on a pilot plant noodle sheeting line. It was found that differences in mechanical properties of noodle doughs resulting from changes in formulation or processing conditions can be distinguished, and that flaws arising from thickness fluctuations in noodle sheets can be detected. These offline and online experiments show the feasibility of using non-contact ultrasound for real-time hygienic quality monitoring of noodles at critical control points in the sheeting process, thereby providing rapid feedback for improvements in process design and control.

Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Background and objectivesConsumption of Chinese steamed bread (CSB) and noodles made from whole grain wheat flour (WWF) is encouraged due to their important nutritional elements in the outer seed layers that benefit human health. However, the use of WWF is limited because of the poor processing quality and less attractive product properties of dark color, rough texture and coarse crumb structure. Three Chinese wheat cultivars, Zhongmai 895, Yumai 49, and Zhoumai 27, were used to investigate the potentials of bran hydration and autoclaving treatments for the improvement of WWF functionality in making CSB and noodles.FindingsBran particle size, hydration, and autoclaving treatment of WWF significantly affected the quality of dough, CSB, and noodles made from it. Farinograph water absorption and stability of WWFs with fine bran were larger than those with coarse bran. WWFs with coarse bran compared with fine bran exhibited inferior color and higher water retention capacity (WRC), and produced CSB with better texture and crumb structure and noodles with less smoothness and poor appearance. Prehydration of bran decreased dough water absorption and increased dough stability. WWFs containing bran hydrated to 40% moisture content produced CSB with the best texture and crumb structure, and the highest total score. Bran hydration merely induced negative effects on smoothness of noodles made with fine bran. Autoclaving of bran significantly improved texture and crumb structure of CSB made from WWFs with bran hydrated to 40% moisture. Autoclaved bran with 20% moisture contributed to higher total score of CSB. However, bran hydration and autoclaving resulted in darker color of noodle sheet made from WWFs.ConclusionsHydration and autoclaving of bran could be an effective way to improve the processing quality of CSB made from WWFs, but there was little improvement in eating quality of noodles made from WWFs.Significance and noveltyThis is the first research to show that hydration and autoclaving of bran could be an effective way to improve the processing quality of CSB made from WWFs. These results provide useful information for the incorporation of wheat bran to make fiber‐rich CSB.

Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum

AbstractBackground and objectivesDurum wheat (Triticum turgidum L. ssp. durum) may have advantages over bread wheat in making various styles of noodles due to low polyphenol oxidase (PPO) and high yellow pigment. However, the very hard kernel texture of durum wheat may pose a hindrance to its expanded utilization. The development of soft kernel durum wheat prompted this research into comparing the color of white salted, alkaline, and egg noodle sheets over time and three levels of hydration for one durum and 10 hexaploid wheat varieties.FindingsAll noodle sheets darkened over time and “varieties” was a major source of variation. PPO activity was a poor predictor of noodle sheet brightness (L*) at 48 hr for all three styles of noodle. The soft durum variety “Soft Svevo” exhibited about average brightness but tended to have low discoloration (ΔL*) over time. The range in the green‐red axis, a*, was small, and all noodle sheets exhibited a small positive increase with most values near the neutral gray value. All noodle sheets were yellow, with Soft Svevo being markedly more yellow in all three formulations. The alkaline pH increased average yellowness by three units overall, but in Soft Svevo, not at all. In some varieties, a decrease in yellow color occurred from 6 to 48 hr.ConclusionsThe low PPO activity of Soft Svevo did not predict an advantage in white salted, alkaline, and egg noodle sheet brightness over the “best” hexaploid wheat varieties. The reason was not resolved but may be related to marked differences in protein content of the flours.Significance and noveltySoft kernel durum wheat exhibited some advantages over hexaploid wheat, particularly in low discoloration (ΔL*) and high yellow color. In no way was soft durum found to be inferior to hexaploid wheat.

Determinants of wheat noodle color.

Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered: white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on 'brightness' (L*) or a lack of discoloration (ΔL*), and the absence of 'specks.' All raw noodles darken over time. Increasing the protein content of flours almost always translates into darker noodles. Greater discoloration is also associated with higher flour extraction rates, higher ash contents, and higher starch damage. Increasing storage time, dough water absorption, and temperature all often lead to greater discoloration. There is a large range in noodle color variation, and much of this variation is associated with genetics. Consequently, much research has been devoted to methods of screening germplasm, either as whole seeds, meals, flours, or noodle sheets. Polyphenol oxidase (PPO) is a primary culprit in noodle discoloration and has guided much of the research on noodle color. It is now possible to select germplasm with very low levels of PPO through the use of efficacious phenotype screens and the use of molecular markers. The success of this research has provided the opportunity to select wheat breeding lines with nil PPO activity, and to combine favorable alleles at multiple PPO loci. Yet, when noodles are prepared, we continue to observe discoloration. As our ability to minimize PPO activity increases, this 'non-PPO' discoloration has become more important. Perhaps the 'holy grail' is a noodle that never discolors, and has the 'perfect' level of a* (redness, zero?) and b* (yellowness/creaminess). Published 2018. This article is a U.S. Government work and is in the public domain in the USA.

Reducing the Oil Content of Fried Noodles through Forming a Rough and Coarse Gluten Network

Instant noodles have been spreading worldwide. The frying process not only enables high productivity but also provides easy-to-eat property and favorable roast and savory flavor. Although a reduction in the amount of oil in fried noodles is required occasionally, the relationship between oil content and the gluten network in fried noodles has been little studied. The present study aimed to clarify how differences in the density of the gluten network structure can affect the oil content of the fried noodle. In conventional methods for producing fried noodles, the noodle sheet is made from dough using a rolling-press followed by repeated compressions to gradually reduce the thickness to obtain the final rolled noodle sheet. Using electron microscopy, a dense and well-dispersed gluten network was observed in the conventional fried noodle. In contrast, a coarse and roughly-dispersed gluten network structure was observed in noodle sheets formed by extrusion followed by an immediate rapid compression using a rolling-press. This process reduced the oil content of the fried noodles by approximately two-thirds compared with that of the conventionally processed fried noodles with dense gluten. Therefore, this improved process of noodle sheet formation and rolling-press can suppress the formation of the gluten network and so substantially reduce the oil content of these fried noodles made from coarse gluten.

Effects of different fertilization treatments on the physicochemical and noodle-making properties of Korean winter wheat cultivars.

Changes in the quality of white salted noodles prepared with different types of Korean winter wheat were examined. Crude protein and amylose contents of various wheat cultivars ranged from 7.17 to 9.97 and 24.78 to 29.37%, respectively. The water holding capacities of Jokyung with base N-fertilizer (NF) and Keumkang with 40% increased NF compared with NF at the supplementary manuring (SM) were 95.70 and 70.69%, respectively. The dry gluten content of the Keumkang with 20% increased NF compared with SM at the panicle initiation stage (PS) was 12.5%, and the final viscosities of several cultivars with NF, PS, and SM did not differ. PS treatment increased the thickness of the noodle sheet, and the hardnesses of cooked noodles prepared using Goso, Baekjoong, Younbaek, and Keumkang wheat with PS or SM treatment were increased. The thickness was strongly positively correlated with dry gluten content (DG) and water binding in wet gluten. In order to improve the quality of fresh noodles, wheat flour prepared using Hojung, Goso, and Baekjoong cultivars under PS cultivation condition or wheat flour with higher protein content, DG contents, and WBG should be used.

Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.

The effects of purified recombinant lipoxygenase (ana-rLOX) on the rheological properties of dough and the quality of noodles made from wheat flour with low protein content (Yanmai 15) were studied. The addition of ana-rLOX increased dough stability time, decreased the degree of softening within 12 min, enhanced the resistance to extension, and increased the extensibility with 135 min of resting time. The mechanical spectra of the dough showed an increase in both storage modulus (G') and loss modulus (G″) with increasing ana-rLOX levels. The L(*) values of the noodle sheets increased by 2.34 compared with the control after storing for 1 h at room temperature. The textural parameters of noodles improved after ana-rLOX addition, including hardness, gumminess, chewiness and springiness. The wheat flour treated with the ana-rLOX had a higher cooking yield and lower cooking loss for the resulting noodles. The scanning electron microscopy results revealed that gluten was formed in the noodle samples that were treated with ana-rLOX. In this study, ana-rLOX was applied to noodles during the noodle-making process, and both dough rheological characteristics and noodle quality were improved. © 2015 Society of Chemical Industry.

Indentation as a potential mechanical test for textural noodle quality

Little research has still been published on gel elasticity. To this end, noodle sheets were indented with spherical probes of differing tip radii. Loads were ramped up to ∼6–8% nominal strain, the displacement then being held constant while the specimen relaxed. Flour-based noodles were significantly less elastic than starch-based ones. Data for tips of 3.175 mm and 1.65 mm radius gave consistent results for the elastic modulus, the variability being least with the latter. The smallest (0.72 mm) indenter was least consistent, often producing higher values. To examine if results with different probe sizes reflected characteristic gel microstructural dimensions, non-indented and post-indented specimens of wet sweet potato noodle sheets were imaged by AFM. Preliminary indications were that 0.72 mm probes more likely contacted swollen (disrupted) starch granules than surrounding matrix. If most deformation in gels takes place within the matrix, an indenter ‘size effect’ might be explained by granule size.

Adhesion, cohesion, and friction estimated from combining cutting and peeling test results for thin noodle sheets.

The aim of this study was to estimate the adhesive and cohesive fracture energies, and frictional characteristics of 7 types of cooked starch and flour sheets and combine these into a model framework for textural analysis. Cutting tests with wires of diameter 0.30 to 0.89 mm were performed with and without lubrication. Plots of the work done, normalized to the area cut by the wire, showed that this to be linearly related to wire diameter irrespective of lubrication. The oil had little impact on the intercept of these plots, giving cohesive fracture energy (Gc ) ranges for these foods between 6.8 and 32.5 J/m(2) . However, lubrication had a strong influence on the slope of the plots. From a comparison of the slopes for lubricated versus unlubricated tests, the kinetic coefficient of friction μkcould be calculated. Values for μk between 0.007 and 0.521 for different foods were obtained. Peeling tests were performed by lifting sheets vertically away from a fresh mica surface. The adhesive fracture energy Ga , varied from 2.5 to 4.8 J/m(2) . The results can be modeled by plotting the ratio of cohesive to adhesive fracture energy against the coefficient of friction. Thresholds in both axes suggest a physical basis for distinguishing textural perceptions. However, sensory testing with 12 subjects using the 7 food types could not establish whether this framework, however well-established physically, would apply to oral sensations. A much larger test would be required.

종실과 밀가루 특성이 국수 면대 색깔에 미치는 영향과 철 함량 간이 검정

ABSTRACT This study was carried out to characterize the color of noodle sheet made from Korean wheat cultivars, which were then evaluated on grain and flour properties, in order to enhance the breeding-line selection for noodle wheat. In particular, a rapid method was applied to investigate the effects of iron (Fe) contents on the lightness of noodle sheet for the selection of breeding-lines with high Fe contents. Wheat flour lightness of Korean wheat cultivars had a negative correlation with ash (r = -0.634, P<0.01), protein (r = -0.635, P<0.01) and total polyphenols (r =-0.493, P<0.05). The noodle sheet color showed a positive correlation with lightness, but a negative correlation with test weight, 1000 kernels weight, PPO activity and total polyphenol contents. Also, upon the wheat flour properties, the ash, protein and total polyphenol contents had a negative correlation with the lightness of noodle sheet, and this relation varied depending on the year and cultivars. The Fe content had a negative relation with the color of wheat flour and the lightness of noodle sheet, and the potassium hexacyanoferrate(II) trihydrate (PHT) test resulted in blue color. There was no correlation between Fe contents and the color of grains with PHT treatment, but after grounding the whole grains, a negative correlation was found between Fe contents and redness (r = -0.665, P<0.001) and yellowness (r = -0.658, P<0.001) of whole wheat flour with PHT treatment. On the other hand, the lightness of wheat flour with PHT treatment showed a negative relation with Fe content. Keywords : wheat, noodles, color, Fe