Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch

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成果类型：

期刊论文

作者：

Zheng, Shuang-yi;Zhou, Jing;Lv, Meng-yao;Du, Jing*;Zhou, Bing;...

通讯作者：

Du, Jing;Wang, Xue-dong;Zhang, HL

作者机构：

[Lv, Meng-yao; Zhou, Jing; Du, Jing; Zhang, Hai-long; Zheng, Shuang-yi; Zhou, Bing; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.

[Du, Jing; Zhang, HL; Wang, Xue-dong; Zhang, Hai-long; Ding, Wen-ping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Du, Jing; Zhang, Hai-long; Ding, Wen-ping; Wang, Xue-dong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

通讯机构：

[Du, J; Zhang, HL ; Wang, XD] W

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Fresh noodles;Lauric acid;Sodium bicarbonate

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2024

卷：

279

期：

Pt 3

页码：

135334

DOI：

10.1016/j.ijbiomac.2024.135334

基金类别：

Open project program of Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education [2020JYBQGDKFB21]; Research Project of Wuhan Polytechnic University [2023Y13]

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：

To know the influence of lauric acid (LA) on wheat flour fresh noodles (WFN) quality and the latent mechanism, the effect of LA on cooking properties, digestibility and structure of WFN with/without sodium bicarbonate (SB) and the properties of wheat flour (WF) with/without SB were studied. The results indicated that LA reduced cooking loss and digestibility of WFN with SB and slightly decreased water adsorption and increased the free water binding ability and hardness of WFN without SB. Furthermore, LA increased the degree of short- and long-range order and molecular weight of starch in cooke...

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Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch

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