文献类型： 外文期刊
第一作者： Ling, Xiaowen
作者： Ling, Xiaowen;Tang, Na;Zhao, Bo;Zhang, Yingquan;Guo, Boli;Wei, Yi-Min
作者机构：
关键词： Chinese dried noodles; Chinese fresh noodles; LF-NMR; noodles; spring wheat (Triticum aestivum); water mobility; water state
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2020 年 55 卷 4 期
页码：
收录情况： SCI
摘要： The water mobility, state and textural properties of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) made from same wheat cultivar were measured during boiling using low-field nuclear magnetic resonance (LF-NMR), low-field nuclear magnetic Imaging (LF-NMI) and a textural analyser. 'The oil immersion method' was applied to gain the clear images from LF-NMI measurement. The distributions of the three water states (T-21, T-22 and T-23) in the noodles were distinguished. The results indicated that water mobility in noodles was closely related to the gelatinisation of noodle starch. Compared with CFNs, CDNs need a longer cooking time for water mobility and starch gelatinisation. The results of the cooked noodle profiles showed that the cooked CDNs (8 min) had an undesirable textural properties compared with the cooked CFNs (2 min). The longer cooking time of CDNs is responsible for its undesirable texture since the textural properties change during the longer cooking time.
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