Noodles texture

Field Pea Flours in Pasta. Incorporation of non-wheat flours into noodles improves the protein content and quality, but may have an adverse effect on the flavor and texture of the pasta. Hannigan (38) reported that 10% substitution of wheat flour with pea or soy flour resulted in satisfactory quality of Japanese Udon noodles. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Crosbie543 measured the swelling power of wheat flours and starches from 13 cultivars grown in Western Australia and found that the desired texture of cooked salt noodles was correlated positively with swelling power, which agrees with the results... 

For such starchy foods as noodles, cakes, pastries, processed potato food, and puddings, lipids improve the texture. The tendency of bread to staling is also related to the presence of lipids and emulsifiers. In order to satisfy market demands, it is important to optimize the water-binding capacity, the rate of water sorption, and the swelling power. The effects of lipids on these properties is under ongoing study. The mode of application of lipids is also a factor which controls functional properties.851-853 869 The effect of all these factors on bread quality has been recognized.870-873... 

The presence of hollows in cooked rice grains was additionally confirmed for four more cultivars Koshihikari with various amylose contents."" The size, shape and total volume of hollows differed between cultivars. The hypothetical model for the formation of hollows has not been proved experimentally. NMR microimaging was used to determine moisture distribution in boiled Japanese noodles (udon) made from different varieties of wheat.The T2 profile of a piece of boiled udon was monitored in time course measurements during and after boiling. Water permeation from the surface to the core was evaluated by the T2 profile. Effect of moisture distribution on texture of boiled Japanese noodles was discussed. 

Formation of insoluble inclusion compounds with amylose-the water soluble part of starches-is another important application area for monoglycerides, especially saturated distilled monoglycerides (Krog, 1981). By complexing the amylose, monoglycerides improve texture of starch-based foods such as processed potato products, macaroni, noodles and other pasta foods. 

Transglutaminase Texturing agent in the processing of sausages and noodles where cross-hnking of proteins provides improved viscoelastic properties of the products... 

Ordinary butter (the toast type) is another example of a liquid/semisolid, depending on temperature. Butter is really a slurry of water in fat, differing from many materials of similar stiff room temperature textures in that its production is essentially a room temperature operation. Materials of this type can be sampled with a core-type sampler in the semisolid state or by methods previously described, in the liquid state. They can also be sampled by an extmsion system, whereby the sample is chopped off from an extruded stream. It is important that temperature be controlled so that the cut surface remains level and does not start to flow. Cheese is even more solid and can be sampled by simply taking a slice. Processed cheese is usually manufactured in the liquid state, and can be sampled and analyzed as-is, or fed into a sampling cell and allowed to solidify before analysis. Crumbly materials, such as biscuit (cookie) or cake doughs, dough mixes for pasta or noodle production or compressed (fresh) yeast, can be sampled manually or by an extrusion system. This includes thick slurries, which will eventually either solidify or be compressed into solid sheets or blocks. 

The starch of waxy wheat contains more than 95% amylopectin. In Asia, partial waxy wheats are preferred for the production of oriental noodles because they impart the preferred cooked texture (Chapter 10). 

The use of egg solids (whole, white, and yolk) for Asian noodles has been practiced for many decades in Hong Kong and parts of China. These are manufactured following the same principles as for dry noodles (Figure 10.11). The addition of egg solids contributes to color, textural properties, and flavor. Upon cooking, egg noodles become firm and chewy (Nip 2007). 

There are other kinds of noodles manufactured from starch and nongluten flours. The most popular are starch- and gluten-free rice noodles. The rice component may be wet-milled rice starch or plain rice flour. Generally, wet-milled rice yields better-quality noodles and, upon cooking, a smoother texture (Nip 2007). Due to the lack of... 

Hatcher, D.W., and Anderson, M.J. 2007. Influence of alkaline formulation on oriental noodle color and texture. Cereal Chem. 84 253-259. 

Similar protocols are used for the preparation and evaluation of Chinese, Cantonese, Hokkien, and instant noodles. The major differences are in the amount of alkaline salts used in the various types of formulas. The determination of pH in alkaline cooked noodles is important because the alkaline salts affect color, texture, and taste (Miskelly 1996). 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

In Asia, oriental noodles play an important role in the diet. Similar to pasta products, oriental noodles manufactured from wheat flours are considered an important source of calories. Practically all the caloric load is supplied by starch and gluten proteins. Alkali noodles contain significant amounts of potassium carbonates, bicarbonates, and phosphates used to impart typical flavors, aroma, texture, and colors. These salts increase sodium, phosphorus, and potassium levels. Wonton or egg noodles contain higher protein content, quality, and overall nutritional value due to the addition of whole eggs. 

Uses W/o fat emulsifier, oil retention aid, starch complexer increases shelf-life in yeast-raised bakery goods improves texture in potato foods, noodles emulsion stabilizer in margarine prevents oil separation in glazes reduces stickiness in caramels... 

Uses 0/w emulsifier increases whipped volume, foam stability starch compiexing agent improves texture reduces stickiness for sponge mixes, fatty mixes, ice cream, sausages, baked goods, noodles, potato prods. 

Uses Food emulsifier prolongs freshness, improves fat dispersion for bakery goods reduces stickiness in noodles improves texture of potato foods improves stability, consistency in ice cream Reguiatory EU E471, FAO/WHO compliance... 

---