Use of microwave heating to control the degree of starch gelatinization in noodles
In this work, to reduce the cooking time of the noodles, a partially gelatinized noodle strain was produced by making pre-heated dough using a microwave oven. When a cylindrical piece of dough was continually heated using a 150 W microwave oven at 2450 MHz, starch granules in the dough did not gelat...
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| Veröffentlicht in: | Journal of food engineering 2008-08, Vol.87 (3), p.357-362 |
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| creator | Xue, Changfeng Sakai, Noboru Fukuoka, Mika |
| description | In this work, to reduce the cooking time of the noodles, a partially gelatinized noodle strain was produced by making pre-heated dough using a microwave oven. When a cylindrical piece of dough was continually heated using a 150
W microwave oven at 2450
MHz, starch granules in the dough did not gelatinize even though the temperature at the surface region of the dough reached the gelatinization temperature. In addition to this, it was observed that the sample hardened as the heating proceeded. Subsequently, the dough was intermittently heated using the same microwave to allow the starch granules at the surface region of the dough to gelatinize sufficiently. The temperature at the surface region was maintained at below 75
°C from the gelatinization temperature. Using this pre-heat-treated dough, a partially gelatinized noodle was produced. The rate of water uptake at 100
°C of the partially gelatinized noodle was faster than that of the ungelatinized (non-treated) noodle. |
| doi_str_mv | 10.1016/j.jfoodeng.2007.12.017 |
| format | Article |
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W microwave oven at 2450
MHz, starch granules in the dough did not gelatinize even though the temperature at the surface region of the dough reached the gelatinization temperature. In addition to this, it was observed that the sample hardened as the heating proceeded. Subsequently, the dough was intermittently heated using the same microwave to allow the starch granules at the surface region of the dough to gelatinize sufficiently. The temperature at the surface region was maintained at below 75
°C from the gelatinization temperature. Using this pre-heat-treated dough, a partially gelatinized noodle was produced. The rate of water uptake at 100
°C of the partially gelatinized noodle was faster than that of the ungelatinized (non-treated) noodle.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2007.12.017</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>absorption ; Biological and medical sciences ; boiling ; Dough ; dough development ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gelatinization ; gelatinization control ; gelatinization temperature ; General aspects ; glass transition temperature ; Granular materials ; Granules ; Heating ; Microwave heating ; microwave treatment ; Microwaves ; Noodles ; Ovens ; pasta ; process control ; Quick-boiling noodle ; Starch and starchy product industries ; starch gels ; starch granules ; Starches ; Starchy food ; surface area ; water activity ; wheat flour</subject><ispartof>Journal of food engineering, 2008-08, Vol.87 (3), p.357-362</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c464t-7135696092b1b7a728a2f8b251e15435122eeb589bd5eb01b92cd32f9475f2ae3</citedby><cites>FETCH-LOGICAL-c464t-7135696092b1b7a728a2f8b251e15435122eeb589bd5eb01b92cd32f9475f2ae3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2007.12.017$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20211160$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Xue, Changfeng</creatorcontrib><creatorcontrib>Sakai, Noboru</creatorcontrib><creatorcontrib>Fukuoka, Mika</creatorcontrib><title>Use of microwave heating to control the degree of starch gelatinization in noodles</title><title>Journal of food engineering</title><description>In this work, to reduce the cooking time of the noodles, a partially gelatinized noodle strain was produced by making pre-heated dough using a microwave oven. When a cylindrical piece of dough was continually heated using a 150
W microwave oven at 2450
MHz, starch granules in the dough did not gelatinize even though the temperature at the surface region of the dough reached the gelatinization temperature. In addition to this, it was observed that the sample hardened as the heating proceeded. Subsequently, the dough was intermittently heated using the same microwave to allow the starch granules at the surface region of the dough to gelatinize sufficiently. The temperature at the surface region was maintained at below 75
°C from the gelatinization temperature. Using this pre-heat-treated dough, a partially gelatinized noodle was produced. The rate of water uptake at 100
°C of the partially gelatinized noodle was faster than that of the ungelatinized (non-treated) noodle.</description><subject>absorption</subject><subject>Biological and medical sciences</subject><subject>boiling</subject><subject>Dough</subject><subject>dough development</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gelatinization</subject><subject>gelatinization control</subject><subject>gelatinization temperature</subject><subject>General aspects</subject><subject>glass transition temperature</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Heating</subject><subject>Microwave heating</subject><subject>microwave treatment</subject><subject>Microwaves</subject><subject>Noodles</subject><subject>Ovens</subject><subject>pasta</subject><subject>process control</subject><subject>Quick-boiling noodle</subject><subject>Starch and starchy product industries</subject><subject>starch gels</subject><subject>starch granules</subject><subject>Starches</subject><subject>Starchy food</subject><subject>surface area</subject><subject>water activity</subject><subject>wheat flour</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkE1v1DAQhiMEEkvLXwBfEKeEmUkcJzdQxUelSkht92w5zjjrVTYudloEvx4vW3rlMnN53vl4iuINQoWA7Yd9tXchjLxMFQGoCqkCVM-KDXaqLqVS8LzYALVQdko1L4tXKe0BQALRprjeJhbBiYO3Mfw0Dyx2bFa_TGINwoZljWEW647FyFPkv2haTbQ7MfF8BP3vXMMi_CKWfMXM6bx44cyc-PVjPyu2Xz7fXnwrr75_vbz4dFXapm3WUmEt276FngYclFHUGXLdQBIZZVNLJGIeZNcPo-QBcOjJjjW5vlHSkeH6rHh_mnsXw497Tqs--GR5ns3C4T7prm9RyVr1mWxPZP4xpchO30V_MPGXRtBHh3qv_znUR4caSWeHOfjucYVJ1swumsX69JQmIERsIXNvT5wzQZspZmZ7Q4A1QKcakJSJjyeCs5EHz1En63mxPPrIdtVj8P875g9l05Pc</recordid><startdate>20080801</startdate><enddate>20080801</enddate><creator>Xue, Changfeng</creator><creator>Sakai, Noboru</creator><creator>Fukuoka, Mika</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. Co</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20080801</creationdate><title>Use of microwave heating to control the degree of starch gelatinization in noodles</title><author>Xue, Changfeng ; Sakai, Noboru ; Fukuoka, Mika</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c464t-7135696092b1b7a728a2f8b251e15435122eeb589bd5eb01b92cd32f9475f2ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>absorption</topic><topic>Biological and medical sciences</topic><topic>boiling</topic><topic>Dough</topic><topic>dough development</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gelatinization</topic><topic>gelatinization control</topic><topic>gelatinization temperature</topic><topic>General aspects</topic><topic>glass transition temperature</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Heating</topic><topic>Microwave heating</topic><topic>microwave treatment</topic><topic>Microwaves</topic><topic>Noodles</topic><topic>Ovens</topic><topic>pasta</topic><topic>process control</topic><topic>Quick-boiling noodle</topic><topic>Starch and starchy product industries</topic><topic>starch gels</topic><topic>starch granules</topic><topic>Starches</topic><topic>Starchy food</topic><topic>surface area</topic><topic>water activity</topic><topic>wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xue, Changfeng</creatorcontrib><creatorcontrib>Sakai, Noboru</creatorcontrib><creatorcontrib>Fukuoka, Mika</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xue, Changfeng</au><au>Sakai, Noboru</au><au>Fukuoka, Mika</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of microwave heating to control the degree of starch gelatinization in noodles</atitle><jtitle>Journal of food engineering</jtitle><date>2008-08-01</date><risdate>2008</risdate><volume>87</volume><issue>3</issue><spage>357</spage><epage>362</epage><pages>357-362</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>In this work, to reduce the cooking time of the noodles, a partially gelatinized noodle strain was produced by making pre-heated dough using a microwave oven. When a cylindrical piece of dough was continually heated using a 150
W microwave oven at 2450
MHz, starch granules in the dough did not gelatinize even though the temperature at the surface region of the dough reached the gelatinization temperature. In addition to this, it was observed that the sample hardened as the heating proceeded. Subsequently, the dough was intermittently heated using the same microwave to allow the starch granules at the surface region of the dough to gelatinize sufficiently. The temperature at the surface region was maintained at below 75
°C from the gelatinization temperature. Using this pre-heat-treated dough, a partially gelatinized noodle was produced. The rate of water uptake at 100
°C of the partially gelatinized noodle was faster than that of the ungelatinized (non-treated) noodle.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2007.12.017</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2008-08, Vol.87 (3), p.357-362 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_896175379 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | absorption Biological and medical sciences boiling Dough dough development Food engineering Food industries Fundamental and applied biological sciences. Psychology Gelatinization gelatinization control gelatinization temperature General aspects glass transition temperature Granular materials Granules Heating Microwave heating microwave treatment Microwaves Noodles Ovens pasta process control Quick-boiling noodle Starch and starchy product industries starch gels starch granules Starches Starchy food surface area water activity wheat flour |
| title | Use of microwave heating to control the degree of starch gelatinization in noodles |
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