Quality Attributes of White-Salted Noodles
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Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese andinstant fried types of noodles are widely consumed. White-salted noodles, also called Udonnoodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Koreaand Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flourcomponents, such as starch, protein and pigments, as wheat flour, water and salt are main rawmaterials of white-salted noodles. In several studies, the ratio between amylose and amylopectinis a key determinant of textural properties of white-salted noodles; hardness of white-saltednoodles did have a significant (p<0.05) increase when amylose content in wheat flour wasincreased. The textural properties of white-salted noodles was not affected much by the proteincontent, especially protein content of flour was in the range of 10% ~ 13%. It seems thatstarch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.
Abstract
Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese andinstant fried types of noodles are widely consumed. White-salted noodles, also called Udonnoodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Koreaand Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flourcomponents, such as starch, protein and pigments, as wheat flour, water and salt are main rawmaterials of white-salted noodles. In several studies, the ratio between amylose and amylopectinis a key determinant of textural properties of white-salted noodles; hardness of white-saltednoodles did have a significant (p<0.05) increase when amylose content in wheat flour wasincreased. The textural properties of white-salted noodles was not affected much by the proteincontent, especially protein content of flour was in the range of 10% ~ 13%. It seems thatstarch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.
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