Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle
[Display omitted] •Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanica...
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| Veröffentlicht in: | Food chemistry 2020-08, Vol.322, p.126738-126738, Article 126738 |
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| container_title | Food chemistry |
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| creator | Guo, Xiao-Na Wu, Shao-Hua Zhu, Ke-Xue |
| description | [Display omitted]
•Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanical properties of whole wheat flour.•Superheated steam treatment extended shelf life of semi-dried whole wheat noodle.•Superheated steam treatment delayed deterioration and stabilized the storage quality of noodle.
Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p |
| doi_str_mv | 10.1016/j.foodchem.2020.126738 |
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•Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanical properties of whole wheat flour.•Superheated steam treatment extended shelf life of semi-dried whole wheat noodle.•Superheated steam treatment delayed deterioration and stabilized the storage quality of noodle.
Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p < 0.05), and decreased the free phenolic content. When treated at 155–170 °C, the thermomechanical properties of whole wheat dough improved with the increase of the development time, stability and C2 torque. Superheated steam treatment showed no obviously detrimental effects on hardness and cooking loss of noodle. During storage, treated semi-dried whole wheat noodle exhibited slower rate of microbial growth. Superheated steam treatment significantly reduced the acidity, inhibited the formation of free fatty acid, and decreased the activities of enzyme during storage. This would delay the deterioration and improve the storage stability of semi-dried whole wheat noodle.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.126738</identifier><identifier>PMID: 32283361</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Enzyme activity ; Semi-dried noodle ; Storage stability ; Superheated steam ; Whole wheat flour</subject><ispartof>Food chemistry, 2020-08, Vol.322, p.126738-126738, Article 126738</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-fd4ba8d41a7f49914d5501daad1206518e0df6f7f554fd6ff96ffc5d7c0b034a3</citedby><cites>FETCH-LOGICAL-c368t-fd4ba8d41a7f49914d5501daad1206518e0df6f7f554fd6ff96ffc5d7c0b034a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2020.126738$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32283361$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Guo, Xiao-Na</creatorcontrib><creatorcontrib>Wu, Shao-Hua</creatorcontrib><creatorcontrib>Zhu, Ke-Xue</creatorcontrib><title>Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanical properties of whole wheat flour.•Superheated steam treatment extended shelf life of semi-dried whole wheat noodle.•Superheated steam treatment delayed deterioration and stabilized the storage quality of noodle.
Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p < 0.05), and decreased the free phenolic content. When treated at 155–170 °C, the thermomechanical properties of whole wheat dough improved with the increase of the development time, stability and C2 torque. Superheated steam treatment showed no obviously detrimental effects on hardness and cooking loss of noodle. During storage, treated semi-dried whole wheat noodle exhibited slower rate of microbial growth. Superheated steam treatment significantly reduced the acidity, inhibited the formation of free fatty acid, and decreased the activities of enzyme during storage. This would delay the deterioration and improve the storage stability of semi-dried whole wheat noodle.</description><subject>Enzyme activity</subject><subject>Semi-dried noodle</subject><subject>Storage stability</subject><subject>Superheated steam</subject><subject>Whole wheat flour</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkc1OAyEUhYnR2Fp9hWaWbqbCwDB0pzH-JSZudE0oXCzNzFCB0fgOPrSMVePOBdwA37knl4PQnOAFwYSfbRbWe6PX0C0qXOXLijdU7KEpEQ0tG9xU-2iKKRalIIxP0FGMG4wzScQhmtCqEpRyMkUfV9aCToW3RRy2ENagEpgiJlBdkUI-ddDn5754GVTr0nuh1yoonSC4mJyOo_Jt7VvIe6YL2_ohFKofe_igniFXtXJf0tEEOlea4LLHX1Wfh2nhGB1Y1UY4-a4z9HR99Xh5W94_3NxdXtyXmnKRSmvYSgnDiGosWy4JM3WNiVHKkArzmgjAxnLb2Lpm1nBrl3np2jQarzBlis7Q6a7vNviXAWKSnYsa2lb14IcoKyqWXLCaiYzyHaqDjzGAldvgOhXeJcFyTEJu5E8SckxC7pLIwvm3x7DqwPzKfr4-A-c7APKkrw6CjNpBr8G4kBORxrv_PD4BuZuhJw</recordid><startdate>20200830</startdate><enddate>20200830</enddate><creator>Guo, Xiao-Na</creator><creator>Wu, Shao-Hua</creator><creator>Zhu, Ke-Xue</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200830</creationdate><title>Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle</title><author>Guo, Xiao-Na ; Wu, Shao-Hua ; Zhu, Ke-Xue</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-fd4ba8d41a7f49914d5501daad1206518e0df6f7f554fd6ff96ffc5d7c0b034a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Enzyme activity</topic><topic>Semi-dried noodle</topic><topic>Storage stability</topic><topic>Superheated steam</topic><topic>Whole wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guo, Xiao-Na</creatorcontrib><creatorcontrib>Wu, Shao-Hua</creatorcontrib><creatorcontrib>Zhu, Ke-Xue</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guo, Xiao-Na</au><au>Wu, Shao-Hua</au><au>Zhu, Ke-Xue</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-08-30</date><risdate>2020</risdate><volume>322</volume><spage>126738</spage><epage>126738</epage><pages>126738-126738</pages><artnum>126738</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanical properties of whole wheat flour.•Superheated steam treatment extended shelf life of semi-dried whole wheat noodle.•Superheated steam treatment delayed deterioration and stabilized the storage quality of noodle.
Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p < 0.05), and decreased the free phenolic content. When treated at 155–170 °C, the thermomechanical properties of whole wheat dough improved with the increase of the development time, stability and C2 torque. Superheated steam treatment showed no obviously detrimental effects on hardness and cooking loss of noodle. During storage, treated semi-dried whole wheat noodle exhibited slower rate of microbial growth. Superheated steam treatment significantly reduced the acidity, inhibited the formation of free fatty acid, and decreased the activities of enzyme during storage. This would delay the deterioration and improve the storage stability of semi-dried whole wheat noodle.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>32283361</pmid><doi>10.1016/j.foodchem.2020.126738</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Enzyme activity Semi-dried noodle Storage stability Superheated steam Whole wheat flour |
| title | Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle |
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