Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 4, Pages 1716-1724Publisher
WILEY
DOI: 10.1111/ijfs.14444
Keywords
Chinese dried noodles; Chinese fresh noodles; LF-NMR; noodles; spring wheat (Triticum aestivum); water mobility; water state
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Funding
- National Key Research and Development Plan [2016YFD0400200]
- National Natural Science Foundation of China [31972159, 31501527]
- Chinese Agricultural Research System [CARS-03]
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The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low-field nuclear magnetic resonance (LF-NMR), low-field nuclear magnetic Imaging (LF-NMI) and a textural analyser. 'The oil immersion method' was applied to gain the clear images from LF-NMI measurement. The distributions of the three water states (T-21, T-22 and T-23) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.
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