| Autor: |
Akemi K. Horigane, Hideo Nakajima, Mitsuru Yoshida, Tokiko I. Kojima, Akira Nagasawa |
| Rok vydání: |
2004 |
| Předmět: |
|
| Zdroj: |
Cereal Chemistry Journal. 81:746-751 |
| ISSN: |
0009-0352 |
| DOI: |
10.1094/cchem.2004.81.6.746 |
| Popis: |
Changes during boiling in the distribution of moisture in Japanese white salted noodles prepared from flour of different protein contents were investigated by magnetic resonance imaging. Changes in the moisture profiles of the noodles, which were obtained from spin-spin relaxation time (T2) maps based on the correlation between moisture content (MC) and T2 for each standard flour gel, showed an increase in MC with boiling time in all parts of noodles. The penetration of boiling water was faster in the noodles prepared from flour with low protein content than in those prepared from flour with high protein content. Relationships between the local MC and the texture parameters from cutting tests were investigated. The slope of force-displacement curve showed a high negative correlation with MC at 1 mm from surface of the noodles. There was also a negative correlation between MC and the force at each depth from the surface, except for the part closest to the surface, for samples taken after 16 and 24... |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Plný text