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Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study

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Abstract

The quality of Chinese traditional hand-stretched dried noodles (CHDNs) and their relationship with major components were investigated by comparison with machine-made dried noodles (MDNs). The results showed that both the processing techniques and formulations could influence the quality of the final noodle products. The CHDNs possessed high cooking and textural qualities. They had lower values of optimal cooking time, cooking loss, and water absorption than MDNs, while the elasticity, firmness, and chewiness values were higher. These phenomena could be explained by the porous structure and continuous gluten network formed during the production of CHDNs. In addition, the starch isolated from CHDNs presented higher values of relative crystallinity, gelatinization enthalpy, and swelling power as well as lower peak viscosity than that from MDNs, which indicated the occurrence of slight hydrolysis during the processing of CHDNs. The differences in the structural and thermal properties of starch could also be responsible for the high quality of CHDNs. In conclusion, the processing technique and formulation of CHDNs enabled the improvement of noodle quality by modifying the physicochemical properties of starch and gluten. The results of this study may also provide some new knowledge and approaches to regulate and achieve high-quality MDN products.

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Acknowledgements

The authors would like to give special thanks to Xiamen Haijia Flour Industry Co., Ltd. (Fujian, China) for providing wheat flour.

Funding

This work was financed by the National Key Research and Development Program of China (No. 2018YFD0401003), National First-Class Discipline Program of Food Science and Technology (JUFSTR20180204), the program for Distinguished Talents of Six Domains in Jiangsu Province (NY-009), and the program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People’s Republic of China

    Jin-Rong Wang, Xiao-Na Guo, Zhen Yang, Jun-Jie Xing & Ke-Xue Zhu

  2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, People’s Republic of China

    Jin-Rong Wang, Xiao-Na Guo, Zhen Yang, Jun-Jie Xing & Ke-Xue Zhu

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  1. Jin-Rong Wang
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  2. Xiao-Na Guo
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  5. Ke-Xue Zhu
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Correspondence to Ke-Xue Zhu.

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Wang, JR., Guo, XN., Yang, Z. et al. Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study. Food Bioprocess Technol 14, 945–955 (2021). https://doi.org/10.1007/s11947-021-02618-x

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