Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles

文献类型： 外文期刊

第一作者： Zhang, Ying-Quan

作者： Zhang, Ying-Quan;Hui, Ying;Zhang, Guo-Quan;Zhang, Ying-Quan;Hui, Ying;Wang, Yuan;Zhang, Bo;Guo, Bo-Li;Wei, Yi-Min

作者机构：

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2020 年 2020 卷

页码：

收录情况： SCI

摘要： 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 degrees C, 60 degrees C, and 80 degrees 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 degrees 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 degrees 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.

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