Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
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 thr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8843974 |
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| author | Ying-Quan Zhang Ying Hui Yuan Wang Bo Zhang Bo-Li Guo Guo-Quan Zhang Yi-Min Wei |
| author_facet | Ying-Quan Zhang Ying Hui Yuan Wang Bo Zhang Bo-Li Guo Guo-Quan Zhang Yi-Min Wei |
| author_sort | Ying-Quan Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-efbc053d0f41478ebce9531de4137651 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-efbc053d0f41478ebce9531de41376512025-02-03T01:07:08ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88439748843974Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried NoodlesYing-Quan Zhang0Ying Hui1Yuan Wang2Bo Zhang3Bo-Li Guo4Guo-Quan Zhang5Yi-Min Wei6College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaThe 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.http://dx.doi.org/10.1155/2020/8843974 |
| spellingShingle | Ying-Quan Zhang Ying Hui Yuan Wang Bo Zhang Bo-Li Guo Guo-Quan Zhang Yi-Min Wei Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles Journal of Food Quality |
| title | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
| title_full | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
| title_fullStr | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
| title_full_unstemmed | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
| title_short | Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles |
| title_sort | effects of drying temperature and relative humidity on quality properties of chinese dried noodles |
| url | http://dx.doi.org/10.1155/2020/8843974 |
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