Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics

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成果类型：

期刊论文

作者：

Wan, Liuyu;Wu, Xiude;Xu, Peng;Xing, Yaonan;Xiao, Shensheng;...

通讯作者：

Fu, Yang;Wang, XD

作者机构：

[Wu, Xiude; Xing, Yaonan; Fu, Yang; Wan, Liuyu; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Wu, Xiude; Xing, Yaonan; Fu, Yang; Wan, Liuyu; Xiao, Shensheng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Xu, Peng] Wuhan Jinxiangyuan Food Co Ltd, Wuhan 430040, Peoples R China.

[Fu, Yang; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Fu, Y; Wang, XD ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Freeze-thaw cycle;Hot-dry noodle;Microstructure;Water migration

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

447

页码：

138996

DOI：

10.1016/j.foodchem.2024.138996

基金类别：

CRediT authorship contribution statement Liuyu Wan: Investigation, Methodology, Writing – original draft. Xiude Wu: Conceptualization, Formal analysis. Peng Xu: Resources. Yaonan Xing: Formal analysis, Resources. Shensheng Xiao: Formal analysis, Resources. Yang Fu: acquisition, Project administration, Supervision, Validation, Writing – review & editing. Xuedong Wang: Software, Validation, Writing – review & editing. Acknowledgments This work was supported by the Hubei Provincial Natural Science Foundation of China (Grant No. 2023AFB268). The authors also thank the Research of Wuhan Polytechnic University (NO. 2021RZ074).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was br...

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Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics

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