<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. The change rules of rheological parameters, cooking characteristics and microstructure were analyzed using the refined wheat flour as the experimental material, adding different proportion of salt (0 up to 5% weight on flour basis), making fresh noodles. Results showed that the dough formation time, stability time, the maximum tensile force and tensile range increased gradually, weakening degree and the best cooking time decreased gradually, in addition, the internal network structure was fine-meshed with the increase of salt content. But the tensile distance began to decline, the network structure became loose and the hole enlarged when adding amount surpassed 3%. Taken together, adding 3% of the salt can improve the quality of fresh noodle. Research conclusions: the right amount of salt can improve the opaque quality index and tensile properties, reduce water absorption and optimum cooking time, enhance the internal network structure; but excessive salt will reduce the tensile properties of noodles and cooking characteristics, black or even destroy the production of internal network structure.</p></abstract>

The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. The change rules of rheological parameters, cooking characteristics and microstructure were analyzed using the refined wheat flour as the experimental material, adding different proportion of salt (0 up to 5% weight on flour basis), making fresh noodles. Results showed that the dough formation time, stability time, the maximum tensile force and tensile range increased gradually, weakening degree and the best cooking time decreased gradually, in addition, the internal network structure was fine-meshed with the increase of salt content. But the tensile distance began to decline, the network structure became loose and the hole enlarged when adding amount surpassed 3%. Taken together, adding 3% of the salt can improve the quality of fresh noodle. Research conclusions: the right amount of salt can improve the opaque quality index and tensile properties, reduce water absorption and optimum cooking time, enhance the internal network structure; but excessive salt will reduce the tensile properties of noodles and cooking characteristics, black or even destroy the production of internal network structure.

The Impact of Salt on the Quality of Fresh Wheat Noodle

College of Food Engineering and Biotechnology

Tianjin University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"The Impact of Salt on the Quality of Fresh Wheat Noodle"}

The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh...

The Impact of Salt on the Quality of Fresh Wheat Noodle

Online veröffentlicht: 29. Dez. 2017

Seitenbereich: 53 - 61

DOI: https://doi.org/10.1515/aucft-2017-0015

Schlüsselwörter
Fresh noodle, salt, rheological properties, cooking characteristic, microstructure

© 2017 Yunfeng Hu et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The Impact of Salt on the Quality of Fresh Wheat Noodle

Online veröffentlicht: 29. Dez. 2017

Seitenbereich: 53 - 61

DOI: https://doi.org/10.1515/aucft-2017-0015

SchlüsselwörterFresh noodle, salt, rheological properties, cooking characteristic, microstructure

© 2017 Yunfeng Hu et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Fresh noodle, salt, rheological properties, cooking characteristic, microstructure