Effect of Maturation on Microstructure and Rheological Properties of Chinese Noodles

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  • ENDO Shigeru
    Central Research Laboratory, Nisshin Flour Milling Co., Ltd.
  • HARA Hiroyoshi
    Central Research Laboratory, Nisshin Flour Milling Co., Ltd.
  • SATO Takeo
    Flour Milling Department, Nisshin Flour Milling Co., Ltd.
  • NAGAO Seiichi
    Central Research Laboratory, Nisshin Flour Milling Co., Ltd.

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Other Title
  • 中華めんの微細構造とレオロジー特性への熟成の影響
  • チュウカメン ノ ビサイ コウゾウ ト レオロジー トクセイ エ ノ ジュクセ

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Description

Though maturation is one of the most influential steps to quality in processing of noodles, no established mechanism of maturation has ever been reported. In this repect, the microstructural and rheological changes of maturated chinese noodles were studied by using scanning electron microscopy and the Do-Corder, respectively. Two different methods for maturation, viz., maturation at the step of sheets and the one at the step of strips were compared. Maturation always promoted producing inner vacuoles in the structure of cooked noodles, but the size of them produced in the cooked noodles after maturation at the step of sheets were larger than those produced after the one at the step of strips. The Do-Corder curve of maturated noodles showed two peaks (at 75 and 85°C) and was similar to the curve for an oxidiaed dough.

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