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, Xuedong

作者机构：

[Wu, Xiude; Xing, Yaonan; Fu, Yang; Wan, Liuyu; Xiao, Shensheng; Wang, Xuedong] Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China

[Wu, Xiude; Xing, Yaonan; Wan, Liuyu; Xiao, Shensheng] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China

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

[Fu, Yang] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: 15972083170@163.com

[Wang, Xuedong] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: xuedongwuhan@163.com

通讯机构：

[Wang, Xuedong; Fu, Yang] H

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address:

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

机构署名：

本校为第一且通讯机构

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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