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Article: Effects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles

TitleEffects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodles
Authors
Issue Date2006
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2006, v. 83 n. 2, p. 211-217 How to Cite?
AbstractTo gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein (Sandow) wheat flours and various additives (salt or alkaline reagents at concentrations of 0, 0.1, 0.5, 1.0, 2.0, 3.0, and 4.0%) were investigated using frequency sweep and temperature sweep oscillatory tests. Generally, both the elastic modulus (G′) and viscous modulus (G″) of raw noodles increased when various levels of salt or alkaline (kansui and NaOH) reagents were included in the formulation, with the exception of Red Bicycle noodles where the G″ was not significantly affected by the salt. The G′ was significantly decreased in the presence of sodium chloride at concentrations ≤4.0% and kansui at <0.5%. The change in rheological properties of raw noodles was related to the wheat flour quality, type, level of additive, and frequency. The G′, G″, phase angle, and complex viscosity changed in a similar pattern when raw noodles were heated from 25 to 100°C. These parameters decreased initially with increasing temperature until they reached a valley and then increased either to a plateau or continuously in noodles containing kansui. The appearance of valley points at 75.5 and 77.2°C during heating of Sandow and Red Bicycle noodles containing salt, and 89.4, and 83.2°C during heating of Sandow and Red Bicycle noodles containing kansui, respectively, was not associated with starch gelatinixation as determined using differential scanning calorimetry. The continuous increase in G′, G″, and complex viscosity observed with noodles containing kansui during the hold period at 100°C was attributed to the high pH environment and not to the inactivation of α-amylase. © 2006 AACC International, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/178937
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorWu, Jen_US
dc.contributor.authorBeta, Ten_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:50:52Z-
dc.date.available2012-12-19T09:50:52Z-
dc.date.issued2006en_US
dc.identifier.citationCereal Chemistry, 2006, v. 83 n. 2, p. 211-217en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178937-
dc.description.abstractTo gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein (Sandow) wheat flours and various additives (salt or alkaline reagents at concentrations of 0, 0.1, 0.5, 1.0, 2.0, 3.0, and 4.0%) were investigated using frequency sweep and temperature sweep oscillatory tests. Generally, both the elastic modulus (G′) and viscous modulus (G″) of raw noodles increased when various levels of salt or alkaline (kansui and NaOH) reagents were included in the formulation, with the exception of Red Bicycle noodles where the G″ was not significantly affected by the salt. The G′ was significantly decreased in the presence of sodium chloride at concentrations ≤4.0% and kansui at <0.5%. The change in rheological properties of raw noodles was related to the wheat flour quality, type, level of additive, and frequency. The G′, G″, phase angle, and complex viscosity changed in a similar pattern when raw noodles were heated from 25 to 100°C. These parameters decreased initially with increasing temperature until they reached a valley and then increased either to a plateau or continuously in noodles containing kansui. The appearance of valley points at 75.5 and 77.2°C during heating of Sandow and Red Bicycle noodles containing salt, and 89.4, and 83.2°C during heating of Sandow and Red Bicycle noodles containing kansui, respectively, was not associated with starch gelatinixation as determined using differential scanning calorimetry. The continuous increase in G′, G″, and complex viscosity observed with noodles containing kansui during the hold period at 100°C was attributed to the high pH environment and not to the inactivation of α-amylase. © 2006 AACC International, Inc.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleEffects of salt and alkaline reagents on dynamic rheological properties of raw oriental wheat noodlesen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1094/CC-83-0211-
dc.identifier.scopuseid_2-s2.0-33645803388en_US
dc.identifier.hkuros121373-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33645803388&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume83en_US
dc.identifier.issue2en_US
dc.identifier.spage211en_US
dc.identifier.epage217en_US
dc.identifier.isiWOS:000236606000015-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridWu, J=7409251457en_US
dc.identifier.scopusauthoridBeta, T=6603223650en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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