Effects of flour type, mixing water content and gum addition on the properties of noodles

• Main Authors: Yen-Fei Lee, 李彥霏
• Other Authors: Chung-Pei Wu
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/70078741846259440192

碩士 === 靜宜大學 === 食品營養學系 === 89 === The purpose of this study is to investigate the effects of the variety of wheat, the mixing water content, the milled fraction of flour, and the addition of gum on the properties of noodle. The noodles were mixed in reduced pressure condition (160-180mmHg). The rheological behaviors (storage modulus, G’ and loss modulus, G”) and the enthalpy of noodle during cooking were monitored as a function of varieties of wheat flour (Australian hard wheat, AHW; Canadian western red spring, CWRS; dark north spring, DNS and hard red winter, HRW), mixing water content (35, 37.5, and 40% mb), milled fractions of wheat flour (F-1 and F-2), and gums (Tamarind seed gum A and S type, Psyllium seed gum, Xanthan gum). The hardness, the tensile strength, and the tensile distance of re-cooked frozen cooked noodle made from the factors above-mentioned were compared. In terms of the effect of wheat variety of flour, the rheological behaviors (G’ and G”) of raw noodle made from the variety, AHW, are higher than CWRS and DNS. The storage modulus and loss modulus of raw noodle made from HRW were the lowest among the four varieties. After cooked, G’ and G” of noodle made from CWRS was the highest, while the noodle from HRW had the lowest values. The storage modulus and loss modulus of noodle made from AHW decreased rapidly during cooking, this indicated that the noodles made from AHW were more sensitive to cooking. According to the result of the enthalpy, the rate of calculated extent of gelatinization of noodles made from HRW was the rapidest. The hardness of the re-cooked frozen cooked noodle made from HRW was the most sensitive to decreasing with the cycles of freeze-thaw increasing, this indicated that the resistance to freeze-thaw treatment of the frozen cooked noodle made from HRW was the lowest. The first frozen treatment was the more important treatment to decrease the hardness of frozen cooked noodles than the cycles of freeze-thaw treatment. In terms of the effect of mixing water content, the raw noodles made with lower mixing water content showed lower G’ and G”. The G’ and G” of noodle made with 37.5 and 40% mixing water content were more stable than made with 35% during cooking. The hardness of frozen cooked noodle made with different mixing water content decreased with frozen storage time increasing. The frozen stability of noodle made with 35% mixing water content was less than 37.5 and 40%. In terms of the effect of milled fraction of flour, the raw noodles made from DNS F-2 flour showed higher G’ and G” than the raw noodles made from DNS F-1 flour. The wheat variety, HRW, showed the contrary result to DNS. The noodles made from F-1 flour showed higher G’ than the noodle made from F-2 flour, even the water contents of noodle after cooking were similar. Freeze-thaw treatment and frozen storage time affected the hardness and the tensile strength of frozen cooked noodle made from F-2 flour more than made from F-1 flour. Such results implied that the frozen stability of the noodle made from F-2 flour was worse than made from F-1 flour. In terms of the effect of gum addition, Xanthan gum addition promoted the stability of the noodles during cooking. Tamarind seed gum type A addition promoted the frozen stability.