EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

SY-YU SHIAU13 TIEN-TSO WU1 and YAO-LING LIU2

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EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

机译：小麦纤维的量和颗粒大小对生，干和煮熟面条的质构和流变特性的影响

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Textural and rheological properties of raw, dried and cooked noodles enriched withnwheat fibers were simultaneously evaluated by a texture analyzer. Increasing wheatnfiber level led to an increase in the cutting force of raw and cooked noodles and andecrease in thebreakingforce of driednoodleaswell as extensibilityof rawandcookednnoodles.Generally, raw,driedandcooked fiber-enrichednoodleswith smallfiber sizenhad higher breaking force and extensibility and lower cutting force than that withnlargefiber size.Thetexturalproperties of rawnoodlearegoodindicators topredict thenstrength and elasticity of dried and cooked noodles. Both three-term Maxwell andnPeleg–Normand models were found to fit well to the stress relaxation data of cookednfiber-enriched noodle. Significant correlations were found between empirical texturalnproperties and fundamental mechanical stress relaxation parameters

机译：同时通过质地分析仪评估富含小麦纤维的生，干和熟面条的质地和流变特性。小麦纤维含量的增加导致生面条和熟面条的切割力增加，干面条的断裂力以及生面条和可煮面条的延展性增加。生面条的质地特性可以很好地预测干面条和熟面条的强度和弹性。发现三项麦克斯韦模型和nPeleg–Normand模型都非常适合富含纤维的熟面条的应力松弛数据。发现经验纹理特性与基本机械应力松弛参数之间存在显着相关性

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来源
《Journal of food quality》 |2012年第3期|p.207-216|共10页
作者
SY-YU SHIAU13 TIEN-TSO WU1 and YAO-LING LIU2;
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作者单位

1Department of Food Science and Technology, Tajen University, Pingtong 907, Taiwan2Department of Hospitality Management, I-Shou University, Kaohsiung, Taiwan;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
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2. Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase [J] . Sy-Yu Shiau, Yung-Ho Chang International journal of food properties . 2013,第7期

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3. Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties,protein secondary structure,and microstructure of noodles [J] . Jian Zhang, Mengqin Li, Chaoran Li, 粮油科技：英文版 . 2019,第004期

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EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

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