White Salted Noodles Research Articles

High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles

High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles

Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks

This work evaluated the effects of wheat flours subjected to different levels of pre-hydration under high humidity on white salted noodles. According to results, the dough obtained from pre-hydrated flours at 18% moisture displayed the highest tensile properties, and the resulting noodles showed lower cooking loss, better water absorption and chewiness. The pre-hydration also led to absorption of water and swelling of flour particles, which ultimately increased the short- and long-range ordered structure of starch. A remarkable augmentation (9.86 %) in proportion of strongly bound water in dough was observed, which is an indicator of enhanced binding between components and water molecules after pre-hydration. Moreover, a transformation from β-turn to more stable α-helix and β-sheet in the secondary structure of protein occurred. Gluten networks with higher branching rate, as well as shorter average protein length and width were formed in noodles, and starch granules were highly dispersed within them. This study laid the groundwork for application of pre-hydration treatment on wheat flours for amelioration of white salted noodles.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

The benefits of fermentation in improving the pasting properties of composite sweet potato flour and its application in composite white salted noodles

Fermentation treatments change the pasting properties of sweet potato flour, which may improve its utilization in composite flour. This research was carried out to evaluate the pasting properties of composite fermented sweet potato flour and the quality of composite salted noodles using those composite flour. Sweet potato slices were fermented using five different starters (spontaneous, Lactobacillus plantarum, Leuconostoc mesenteroides, a mix of Lactobacillus plantarum and Leuconostoc mesenteroides, and a mix of Lactobacillus plantarum, Leuconostoc mesenteroides, and Saccharomyces cerevisiae), and processed into flour. Native sweet potato flour without fermentation was also prepared as a control. A total of six sweet potato flour (SPF) were then used to substitute 50% of the wheat flour in composite white salted noodles. Then, the pasting properties of the composite flour and the quality of the noodles were evaluated. Results proved that composite fermented SPF had higher pasting properties (peak and final viscosity, break down, and set back value) than those of composite non-fermented SPF. The substitution for fermented SPF in composite white salted noodles decreased cooking loss, cooking time, solid loss, soluble loss, swelling index, adhesiveness, and water absorption, while cohesiveness, elasticity, elongation, and colour brightness increased significantly. Therefore, the incorporation of fermented SPF enhanced the quality of composite white salted noodles.

The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle

In this study, the changes in pH, acidity, moisture content, the free fatty acid (FFA), color, and the cooking and edible qualities of fresh white-salted noodles (FWSNs) were determined to find out a reliable index that could reflect deterioration in real-time. Almost all indices had inconsistent or advanced or lagging relationships with the total microbial count (TMC), showing a lack of applicability for FWSNs deterioration. However, the optimum cooking time (OCT) was an exception which had a direct and negative correlation with the changes in TMC. About 66.67 ± 0.08% of the OCT of the control may be the critical point to judge the FWSNs deterioration. The decreased starch properties, the changed protein secondary structure, broken gluten network and water redistribution were responsible for the decreased OCT. The OCT may be expected to be one of the judging indicators for the FWSNs deterioration and will improve the storage efficiency.

Quick-cooking laminated white salted noodle development

The amylose/amylopectin ratio in starch influences flour pasting properties and thus food applications. Using waxy wheat flour to reduce the amylose content in white salted noodles increases cohesiveness; however, 100% full waxy results in undesirable high softness. This study developed a novel quick-cooking fresh white salted noodle by combining the pasting characteristics of full waxy and the texture of normal starch profile wheat in a three-layer laminated noodle. Flour from wheat varieties Otto (normal starch), Ryan (partial waxy), and USDA Lori (full waxy) were used. The impact of the new formula and process on noodle quality was compared with samples made from commercial flour using approved methods. The three-layer laminated noodles with outer layers of normal starch and inner layer of waxy wheat cooked faster (8min 30s; P < 0.0001) than regular or three-layer commercial flour noodles (10min 30s). The combination of normal-starch and full waxy wheat produced laminated noodles with lower cooking time, similar cooking loss, slightly firmer texture, and lower water absorption than noodles made with commercial flour. With noodles being a staple food in many Asian countries and increased consumption in other regions of the world, this novel three-layer laminated noodle is a time-saving new application for waxy wheat.

Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles

AbstractBackground And ObjectivesThe genetic backgrounds and growing conditions of eastern U.S. soft winter (ESW) wheat vary widely and thus produce grains of diverse quality characteristics, which encompass those required for making soft‐bite white salted noodles (WSN). However, these characteristics have yet to be identified and cataloged. The grain and flour characteristics and WSN making quality of 25 ESW wheat varieties and four commercial noodle flours (CNFs) were analyzed to identify grain and flour characteristics desirable for making WSN.FindingsKernel hardness, protein content, and gluten strength‐related parameters of ESW wheat were significantly associated with WSN cooking and textural properties, while damaged starch content was the major determinant of WSN adhesiveness. A total of 9 out of 25 ESW wheat flours exhibited protein characteristics, WSN color and textural properties that closely matched to those of CNFs.ConclusionsESW wheat varieties with kernel hardness of 16.0–45.4, damaged starch content of 1.9%–4.4%, flour protein content of 8.6%–10.2%, sodium dodecyl sulfate sedimentation volume of 30.4–41.6 ml and lactic acid solvent retention capacity of 115.6%–142.7% were identified to produce WSN of comparable quality to those of CNFs.

Breeding of an epoch-making wheat cultivar “Kinuakari” for Japanese white salted noodle with high yield, high quality, good taste and excellent waterlogging tolerance

Breeding of an epoch-making wheat cultivar “Kinuakari” for Japanese white salted noodle with high yield, high quality, good taste and excellent waterlogging tolerance

글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교

Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W<M<S flour. The R and E of the all-purpose flour were greater than all three soft wheat flours, but the R/E of the flour was similar to the S flour. The firmness and chewiness measured after boiling the dry noodles made with the S soft wheat flour were higher or similar, compared to those made with the all-purpose flour. Conclusions: Soft wheat flour with high gluten strength was suitable for making dry white-salted noodles. The SDS sedimentation volume, lactic acid SRC, and gluten performance index of the soft wheat flours could be useful indicators for selecting a soft wheat flour suitable for dry white-salted noodle production.

Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles

An enzymatic browning product (EBP) of fresh white salted noodles (FWSNs) was extracted, purified, isolated and identified. The optimum parameters of extraction were as follows: volume fraction of ethanol 70%, solid-liquid ratio 1 : 10 (g: mL, samples: ethanol solution), extraction time 10 days (20 °C). In the purified process, protein (99.86%) and carbohydrates (69.50%) impurities were removed from the crude extract using Sevag method, dialysis method and AB-8 macroporous resin column. The purified EBP was separated using 20% (v: v) methanol solution in a C18 chromatographic column. A monomer of EBP was isolated by high-performance liquid chromatography. Nuclear magnetic resonance and infrared spectroscopy analysis showed that the EBP monomer was 2-hydroxyindole-3-propylamine. This was the first time in the literature that 2-hydroxyindole-3-propylamine was found in the EBP of FWSNs. It would lay a material foundation for investigating the origin of EBPs and the revealing enzymatic browning mechanism of FWSNs.

Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds.

A recently developed wheat variety, known as 5-5 wheat, which has inactive GBSSI-B1, GBSSI-D1, SSIIa-B1, and SSIIa-D1 isozymes, accumulates a novel type of starch, affecting bread texture and leading to reduction in bread staling. These properties are potentially useful for commercial bakery products; thus, the 5-5 genotype represents a new resource for wheat breeding. In this study, the 5-5 alleles were backcrossed into the hard wheat variety "Minaminokaori" and the soft wheat variety "Shirogane-Komugi", which are both leading Japanese wheat varieties. In comparison to their parental varieties, the two 5-5 near-isogenic lines (NILs) showed a decrease in amylose levels, an increase in the proportion of short chains of amylopectin, a lower gelatinization temperature and enthalpy change, a higher peak viscosity and breakdown viscosity as measured by a Rapid Visco Analyzer, a reduced retrogradation rate, and an increase in grain hardness. Importantly, the 5-5 NILs also showed lower bread crumb firmness and reduced hardening after storage for 2 days at either 20 °C or 7 °C. Considering the results obtained here along with those from the original line, it is clear that the 5-5 genotype can generate specific changes in starch characteristics and staling regardless of its genetic background. Thus, we renamed the 5-5 wheat lines "Slow Staling" (SS) wheat. As expected, our results indicated that the hard wheat SS NIL was more suitable for bread-making. On the other hand, we found that white salted noodle made with the SS NIL of the soft wheat variety had a relatively shorter cooking time, a softer texture, and a reduction in textural changes during storage, all of which are potentially useful for noodle manufacturers.

Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles

White-salted noodles are prepared, stored and consumed in various ways. However, relationships among cooking and storage conditions on nutritional functionality are not fully understood. The manuscript elucidates the mechanism of formation of resistant starch (RS) leading to slower digestion rate of variously cooked (boiled, steamed, stir-fried, fried and microwave heated) noodles followed by storage under different conditions (-18, 4 and 25 °C for 4, 24 and 48 h). RS content of noodles stored at 25 °C was higher than noodles stored at 4 °C, which was consistent with increases in the degree of crystallinity during storage. We showed that the residual moisture content primarily facilitated the mobility of starch chains and contributed towards the increase in RS associated with the decrease of enzyme susceptivity of noodles after storage. Evidence that supramolecular organization (helical structure and crystallinity) had a more pronounced effect than the macroscopic structure such as compactness or bulk density was also provided.

Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts

Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts

Effect of wheat flour particle size on the quality of fresh white salted noodles

Quality of fresh white salted noodles (WSNs) made of wheat flour with three different particle size was investigated. Water distribution, free sulfhydryl, secondary structure, and molecular weight distribution of protein, cooking property, texture property, and organoleptic property of WSNs were analyzed to elucidate quality changes induced by different flour particle sizes. WSNs of fine flour (D90: 55.82 μm) had higher brightness and bound water proportion. WSNs of fine flour had long optimum cooking time (2.42 min), high cooking yield (175.63%), and cooking loss (13.44%), and it had high hardness (5,672.2 g) and chewiness (4,078.15). Microstructure observation exhibited that a stronger and more resistant network existed in the WSNs of the finest flour. Furthermore, the WSNs made of the finest flour has the highest score in sensory evaluation. Wheat flour with small particle size (D90: 55.82 μm) could provide a beneficial effect on the quality improvement of WSNs. Practical applications Producing finer wheat flour requires more energy, more equipment attrition, and more production costs. However, wheat flour factory tend to produce finer grain flour for Chinese consumers' preference for bright white wheat flour. In this study, three kinds of wheat flour with different particle sizes were prepared using milling, and their particle size were distributed in three ranges (D90: 103.0, 66.8, and 55.8 µm). It was found that wheat flour with small particle size (D90: 55.8 μm) had a higher water absorption rate and formed a more stable dough. The fresh white salted noodles of fine flour had a tight interior structure, high water absorption rate, low cooked breaking ratio, better texture performance, and the high total score in sensory evaluation. Therefore, fine wheat flour are more suitable for processing fresh white salted noodles.

Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles

• Salted dough showed higher storage modulus than loss modulus and tangent δ < 1. • NaCl and salt substitutes changed microstructure of dough. • Microstructure of noodles with salt substitute was more compact than noodles with NaCl. • The replacement of NaCl with salt substitutes yielded firmer noodles. • The properties of dough were sensitive enough to monitor qualities of noodles. The effects of sodium chloride (NaCl) or commercial salt substitutes (SS2 and SS4) on dough and white-salted noodles (WSN) were studied. NaCl, SS2, and SS4 were added separately at 1, 1.5, 2, 2.5, 3, 3.5, and 4% on a flour weight basis. Water capacity of flour samples were evaluated whereas for dough, rheological properties, pH, and microstructure were evaluated. For noodles, microstructure and hardness of zero-salted noodles (ZSN) and WSN were studied. All dough showed higher storage modulus (G’) than loss modulus (G”) and loss tangent (tan δ ) <1. The increment of NaCl gave flour samples significantly higher water-holding capacity (P < 0.05) and firmer noodles. The increment of NaCl significantly reduced pH (P < 0.05) of dough. The microstructure of dough which contain NaCl and both SS appeared to be a more compact and continuous gluten network structure. WSN-SS4-4 showed more compact microstructure than WSN-NaCl-4 and WSN-SS2-4. G’ and G” were negatively correlated with pH of dough. The pH of dough had positive correlation with hardness of noodles. Addition of 1.5 % NaCl, 1% SS2, and SS4 maybe useful due to better qualities than other concentrations of salts, respectively.

The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS) and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural breakdown, microstructure, sensory properties, sodium content, shelf life, and proximate composition of fresh white-salted noodles (WSN) were evaluated. NaCl was added at 1.5% of flour weight. Combinations of SS-hydrocolloids used included 1.5% locust bean gum (LBG) or 1.5% carrageenan (CRG) or 2% xanthan gum (XG) with 1% SS2 or 1% SS4 of flour weight. WSN-SS-Hydrocolloids had shorter optimum cooking time than WSN-NaCl. Cooking yield was positively correlated with cooking loss but negatively correlated with hardness, springiness, tensile strength, W1 (strength of noodle structure that was broken down), and n1 (decay rate). WSN-SS4LBG had lower protein solubility than other samples. WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were acceptable by panelists. Ranking test showed that WSN-SS2LBG was preferred by panelists. Quantitative Descriptive Analysis (QDA) showed that WSN-SS2LBG had better qualities than WSN-SS4LBG. The shelf life of WSN-NaCl, WSN-SS2LBG, and WSN-SS4LBG were less than 15 days during storage at 4 °C and less than 1 day during storage at 25 °C. WSN-NaCl had significantly highest (P < 0.05) total carbohydrate and protein content. WSN-SS2LBG and WSN-SS4LBG had significantly highest (P < 0.05) moisture and fat content. All WSN had no significant difference (P > 0.05) on ash content. Crude fiber of WSN was in the order: WSN-NaCl ≤ WSN-SS4LBG ≤ WSN-SS2LBG. To conclude, WSN-SS2LBG and WSN-SS4LBG might be suitable alternatives to replace WSN-NaCl as the former firmer texture, denser microstructure, with lower sodium content than that of WSN-NaCl.

Effect of unripe banana flour and wheat gluten on physicochemical characteristics and sensory properties of white salted noodles

The objective of this study is to prepare the noodles with a high amount of resistant starch and superior sensory properties. It was observed that the addition of unripe banana flour (UBF) result in a superior peak and final viscosity compared to the wheat flour noodles. Addition of wheat gluten flour (WGF) in flour formulation significantly (p < .05) enhanced the water uptake and reduced the cooking loss of noodles. The b* values of UBF-supplemented noodles were higher before and after cooking compared to the control sample. Moreover, WGF was positively associated with hardness and tensile strength of white salted noodles. The present study indicates that white salted noodles enriched with high level of UBF (22%–22.5%) and superior sensory and physicochemical properties could be prepared by adding an optimal amount of WGF (2.5%–4.7%). These noodles can be regarded as a functional food and consumed for the physiological benefits of RS. Practical applications The findings of present study will help the food manufacturers to produce high quality white salted noodles enriched with resistant starch. The novel food product will fulfill the demand of consumers for high quality functional food. These unripe banana flour-enriched noodles will provide the potential health benefits associated with consumption of resistant starch.

The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles

Wheat flour noodles are sometimes fortified with β-glucan for nutritional value, but this can decrease eating quality. The contributions of β-glucan and starch molecular fine structure to physicochemical properties of wholemeal oat flour and to the texture of oat-fortified white salted noodles were investigated here. Hardness of oat-fortified noodles was controlled by the longer amylopectin chains (DP ≥ 26) and amount of longer amylose chains (DP ≥ 1000). Higher levels of β-glucan, in the range from 3.1 to 5.2%, result in increased noodle hardness. Pasting viscosities of wholemeal oat flour positively correlate with the hardness of oat-fortified noodles. The swelling power of oat flour is not correlated with either pasting viscosities of oat flour or noodle hardness. Longer amylopectin chains and the amount of longer amylose chains both control the pasting viscosities of oat flour, which in turn affect noodle texture. This provides new means, based on starch and β-glucan molecular structure, to choose oats with optimal starch structure and β-glucan content for targeted oat-fortified noodle quality.

Effect of NaCl on rheological properties of dough and noodle quality

To assess the effect of NaCl on processing properties of different varieties of wheat flour and noodle quality, the rheological properties of dough, and the quality of white salted noodles made from three different varieties of wheat flour were evaluated. The results showed that the addition of NaCl had different effects on the rheological properties of different varieties of wheat flour. As NaCl concentration increased, the stability time of both intermediate-gluten and weak-gluten wheat flour increased, while that of strong-gluten wheat flour increased initially and then remained stable. The developing time of strong-gluten wheat flour increased, while those of both intermediate-gluten and weak-gluten wheat flour did not change significantly. The energy values of intermediate- and weak-gluten wheat flour did not change significantly while that of strong-gluten wheat flour increased. NaCl had no apparent effects on the hardness, springiness, gumminess, chewiness and resilience of noodles. The cooking loss of fresh noodles increased positively with increasing NaCl concentration. Microstructure of noodles showed that gluten network structure of noodles became more and more dense with increasing NaCl concentration. The effect of NaCl on gluten protein contributed to the change of rheological properties and noodle quality.

Preparation of white salted noodles using rice flour as the principal ingredient and the effects of transglutaminase on noodle qualities

A formulation with rice flour as the major component to manufacture white salted noodles was developed. However, rice flour is not suitable for the manufacture of white salted noodles due to the lack of gluten proteins. With the application of transglutaminase (TGase) to catalyze the formation of covalent cross-linking bonds between protein molecules and with the incorporation of vital gluten and wheat flour to increase the protein content and to mimic the color and sensory characteristics, white salted noodles with rice flour, vital gluten and wheat flour at the ratio of 80:10:10 were obtained. Noodles prepared without TGase showed significantly (p<0.05) higher peak viscosity, breakdown viscosity, final viscosity, and setback viscosity than noodles prepared with TGase in rapid viscosity analysis. The addition levels of TGase were 0.5, 1.0, 1.5 and 2.0% (w/w, total flour weight). With the exception of adhesiveness, TGase levels were significantly (p<0.05) correlated with texture profile analysis parameters including hardness, springiness, cohesiveness, gumminess, chewiness and resilience. While the free amino acid contents of raw noodles decreased as the amount of TGase increased, the cooking loss was significantly (p<0.05) decreased. While the appearance, color, and aroma were not significantly (p ≥ 0.05) different from commercial noodles, the sensory evaluation showed that noodles with 1.5% TGase had the best overall acceptability. Collectively, good quality white salted noodles with relatively large amount of rice flour without pre-gelatinization can be made.