Influence of amylose content on cooking time and textural properties of white salted noodles

Hwayoung Heo; Byung-Kee Baik; Chon-Sik Kang; Byung-Kil Choo; Chul Soo Park

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Influence of amylose content on cooking time and textural properties of white salted noodles

机译：直链淀粉含量对白色咸面的烹饪时间和质地特性的影响

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White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from 12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.

机译：由各种直链淀粉含量的重构面粉制备白色盐味面条，以确定直链淀粉含量对面条面团性能和最佳烹饪时间的面条质地的影响。随着直链淀粉含量从26.5降低到3. 0％，面条面团的最佳吸水率从39％增加到49％，面条的烹饪时间从16分钟减少到7分钟。由重构面粉制成的煮熟面条的硬度随着蜡状淀粉比例的增加而持续降低。直链淀粉含量低于12.4％的面条比直链淀粉含量高于17.1％的面条具有更高的弹性和粘性。用部分蜡质淀粉制得的面条的黏性和弹性与直链淀粉含量<12的面条相当，直链淀粉的直链淀粉含量在16％至22.7％之间。直链淀粉含量为4％。淀粉的直链淀粉含量与由重构面粉制得的煮熟面条的硬度，弹性和粘性密切相关。

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《Food Science and Biotechnology》 |2012年第2期|p.345-353|共9页
作者
Hwayoung Heo; Byung-Kee Baik; Chon-Sik Kang; Byung-Kil Choo; Chul Soo Park;
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作者单位

Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT59717, USA;

Department of Crop &amp Soil Science, Washington State University, Pullman, WA, 99164, USA;

National Institute of Crop Science, RDA, Iksan, Jeonbuk, 570-080, Korea;

Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

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正文语种 eng
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关键词
wheat; white salted noodle; optimum cooking time; amylose content; texture;

机译：小麦;白盐面条;最佳烹饪时间;直链淀粉含量;质地;

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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Influence of amylose content on cooking time and textural properties of white salted noodles

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