Effects of gluten and moisture content on water mobility during the drying process for Chinese dried noodles

被引：21

作者：

Wang, Zhenhua ^{[1
,2
]}

Yu, Xiaolei ^{[1
]}

Zhang, Yingquan ^{[1
]}

Zhang, Bo ^{[1
]}

Zhang, Min ^{[2
]}

Wei, Yimin ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing, Peoples R China

[2] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China

来源：

DRYING TECHNOLOGY | 2019年 / 37卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Chinese dried noodles; drying; gluten; LF-NMR; water state; NUCLEAR-MAGNETIC-RESONANCE; NMR; STARCH; BREAD; DOUGH; TEMPERATURE; DIFFUSION; POROSITY; TIME;

D O I：

10.1080/07373937.2018.1458733

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

To investigate the water mobility during a drying process, noodles were prepared with different gluten contents (10.0%, 12.5%, 15.0%, 17.5%, 20.0%, 22.5%, or 25.0%) and moisture contents (30%, 32%, or 34%), and dried on a food moisture analysis technology platform. Three types of water were deduced from relaxation signals measured by low-field nuclear magnetic resonance (LF-NMR) spectroscopy. Peak time T-22 increased with gluten and moisture content but decreased with drying time from 4-6 to 1.0-1.7 ms after 1.5 h. Gluten content mainly affected the drying rate (DR) in the middle drying period, whereas initial moisture content had an influence in the middle drying period and final drying period.

引用

页码：759 / 769

页数：11

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