Effects of Cross-linking Agents on the Physicochemical Properties of Yellow Alkaline Noodles Prepared by Cooking and Thermal Processing PDF Download
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Author: Shin Yong Yeoh
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 246
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Book Description
Author: Shin Yong Yeoh
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 246
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Book Description
Author: Roselina Karim
Publisher: Springer
ISBN: 3319128655
Category : Technology & Engineering
Languages : en
Pages : 43
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Book Description
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 2312
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Book Description
Author: Robert J. Whitehurst
Publisher: John Wiley & Sons
ISBN: 9781444309942
Category : Technology & Engineering
Languages : en
Pages : 384
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Book Description
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Author: Michelle R. Leach
Publisher:
ISBN:
Category :
Languages : en
Pages : 98
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Book Description
Author: Gary G. Hou
Publisher: John Wiley & Sons
ISBN: 1118074351
Category : Technology & Engineering
Languages : en
Pages : 474
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Book Description
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Author:
Publisher: BoD – Books on Demand
ISBN: 1838801154
Category : Science
Languages : en
Pages : 166
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Book Description
This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.
Author: Azhar Mat Easa
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 0
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Book Description
Soy protein isolate (SPI) may serve as a health-enhancing functional ingredient in many food products due to the content of isoflavones. However, the high protein content may also be exploited as a structure modifier in gluten-free noodles. We applied Soy protein isolate to improve rice flour noodles,Äô structure, textural, and cooking properties by combining cross-linking and cold gelation of soy protein isolate using microbial transglutaminase and glucono-Œ¥-lactone, respectively. The simultaneous cross-linking yielded noodles with improved structure and textural properties, mainly due to a more robust microstructure resulting from an increase in intermolecular protein cross-linking promoted by microbial transglutaminase and glucono-Œ¥-lactone. However, the structurally enhanced noodles showed longer cooking time and reduced cooking yield upon drying. This was solved by employing pre-drying steaming treatments for 5 or 10¬†min to yield noodles with shorter cooking times, lower cooking losses, and improved cooking yield. We have also developed an alternative process technology using superheated steam (SHS) technology. The superheated steam technology made it possible to open up the structurally enhanced air-dried noodles by promoting faster gelatinization, as evidenced by reduced enthalpy, increased cooking yield, and sustained crystallinity of the starch granules noodle matrix.
Author: KeShun Liu
Publisher: Springer
ISBN: 146151763X
Category : Technology & Engineering
Languages : en
Pages : 557
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Book Description
The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.
Author: Eliasson
Publisher: Routledge
ISBN: 1351461893
Category : Technology & Engineering
Languages : en
Pages : 394
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Book Description
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
