4.7 Article

Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 163, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.lwt.2022.113546

Keywords

Wheat starch/gluten extruded noodles; Water loss rate; Deformation characteristics

Funding

  1. China Agriculture Research System of MOF and MARA [CARS-03]
  2. National Natural Science Foundation of China [32172245, 31771927]
  3. Knowledge Innovation Program Funding of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences [125161015000150013]

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This study investigates the effects of the difference between water activity of noodles and the relative humidity of the environment on the water loss rate and deformation degree of wheat starch/gluten extruded noodles.
Excessive deformation destroys the structure of wheat flour-based noodles. Wheat starch/gluten extruded noodles with various starch contents were made by an extruder and dried under various relative humidities to control noodle deformation. The difference between water activity (aw) and relative humidity (RH) includes three models: decrease model [(aw-RH) 33%-6%], constant model [(aw-RH) 22%-> 23%], and increase model [(aw-RH) 22%-> 40%]. The water migration rate was high when the difference increased, or the starch content was relatively high. When the extruded noodles are in the glass state, the relatively high water loss rate, induced by the model of [(aw-RH) 22%-> 40%], causes a high change ratio of slice area, rough area ratio, and concavity percentage of extruded noodles. Therefore, the water loss rate and deformation degree of wheat starch/gluten extruded noodles can be controlled by the difference between the water activity of noodles and the relative humidity of the environment.

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