Dataset Information

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles.

ABSTRACT: The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdlan and the swelling of starch. In addition, these treatments resulted in about 20% and 15% reduction in cooking time and cooking loss, respectively. Whole tofu noodles having high protein content with improved texture and cookability was developed. These results could be helpful to the development of the bread based on a high hydration dough.

Supplementary information

The online version contains supplementary material available at 10.1007/s10068-021-01020-9.

SUBMITTER: Lee E

PROVIDER: S-EPMC8733043 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles.

Lee Euiji E Kim Junghoon J Kim Eunghee E Choi Young Jin YJ Hahn Jungwoo J

Food science and biotechnology 20211222 1

The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdl ...[more]

PMID: 35059230

Similar Datasets

Project description:Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G'), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A21 increased, and A22 and A23 decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

Dataset Information

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles.

Supplementary information

Publications

The effect of curdlan and the resting process on the quality of the dried whole tofu noodles.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets