دورية أكاديمية
Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
العنوان: | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
---|---|
المؤلفون: | Ying-Quan Zhang, Ying Hui, Yuan Wang, Bo Zhang, Bo-Li Guo, Guo-Quan Zhang, Yi-Min Wei |
المصدر: | Journal of Food Quality, Vol 2020 (2020) |
بيانات النشر: | Wiley, 2020. |
سنة النشر: | 2020 |
المجموعة: | LCC:Nutrition. Foods and food supply |
مصطلحات موضوعية: | Nutrition. Foods and food supply, TX341-641 |
الوصف: | The influence of the drying conditions on protein structural properties and its impact on Chinese dried noodles (CDN) quality properties is addressed in this study. The CDN were produced under nine different drying conditions utilizing combination of three temperatures (40°C, 60°C, and 80°C) and three relative humidities (65%, 75%, and 85%). The color, texture profile analysis of uncooked and cooked noodles, shrinkage ratio, and cooking quality of CDN were assessed. SEM and FTIR microimaging were investigated to determine the changes in the gluten structural properties. Drying temperature and relative humidity have significant effects on quality characteristics of CDN. However, the influences on different indicators were different. Drying temperature was the main influencing factor of the quality of CDN and protein microstructure. After the drying temperature exceeded 60°C, proteins began to aggregate, and the surface protein distribution became uneven. Compared with cross section, the uniformity of protein distribution on the surface of noodles showed a significant decrease. A high temperature (60°C) could improve the quality of CDN products. The quality of CDN products could be adjusted by the combination of drying temperature and relative humidity. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 0146-9428 1745-4557 |
Relation: | https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557 |
DOI: | 10.1155/2020/8843974 |
URL الوصول: | https://doaj.org/article/efbc053d0f41478ebce9531de4137651 |
رقم الأكسشن: | edsdoj.fbc053d0f41478ebce9531de4137651 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 01469428 17454557 |
---|---|
DOI: | 10.1155/2020/8843974 |