Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 1-6Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.07.015
Keywords
Noodle; Cooking time; Porous structure; Maltodextrin; Thermal conductivity
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Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT and future Planning [2015R1A2A1A15052987]
- National Research Foundation of Korea [2015R1A2A1A15052987] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The porous structure of wheat-based noodles was built up with maltodextrin to shorten their cooking times. The use of maltodextrin increased the water solubility of wheat flour while the pasting parameters were significantly reduced with increasing levels of maltodextrin. The Mixolab results showed that the mixing stability of wheat dough was positively enhanced by maltodextrin. When maltodextrin was incorporated into the noodle formulation, it was effective in improving the rheological characteristics of noodles by increasing their maximum force to extension and extensibility. After being cooked, the noodles with maltodextrin exhibited higher thermal conductivity and lower firmness, possibly indicating shortened cooking time. The scanning electron microscopic observation demonstrated that the use of maltodextrin produced noodles with the highly porous structure, which seems to be advantage for quick rehydration during cooking. Overall similarities in the sensory noodle attributes were observed between the control and maltodextrin (5 g/100 g) noodles. (C) 2016 Elsevier Ltd. All rights reserved.
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