Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles

ZHANG Ledao; LV Junli; LI Junfang; ZENG Youhua; REN Guangyue; MA Li

doi:10.13386/j.issn1002-0306.2020080201

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 19-23. > DOI: 10.13386/j.issn1002-0306.2020080201

ZHANG Ledao, LV Junli, LI Junfang, et al. Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles [J]. Science and Technology of Food Industry, 2021, 42(12): 19−23. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080201.

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Effects of Water Temperature and Steaming Time on Water State and Textural Characteristics of Naked Oats Noodles

1.
School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
2.
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China

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Received Date: August 20, 2020
Available Online: April 18, 2021

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Abstract

Abstract

The effects of water temperature and steaming time on water state and textural characteristics of naked oats noodles were discussed in this paper, and the aim of this paper was to found critical parameters of naked oats noodles making technology. Water temperature and steaming time were the two critical important parameters for naked oats noodles making. The water state and the texture properties of noodles were obtained by low-field nuclear magnetic resonance and the textural analyzer, respectively. The effects of water temperature and steaming time on the water state and texture properties of naked oats noodles were studied. The results showed that the change of water temperature and steaming time could not change the main form of water in noodles, and the main form of water was weakly bound water, and the increasing of water temperature led to the decrease of the bound water in noodles and make the binding water migrated to the weak binding water and free water. In the process of water temperature rising from 70 ℃ to 90 ℃, the free water content increased first and then decreased, A₂₃ increased from 5.14% to 11.2% and then decreased to 10.4%. When the steaming time increased from 6 min to 10 min, the value of A₂₂and A₂₃ increased first and then decreased, the maximum value of A₂₂and A₂₃was 77.85% and 10.67%, respectively, and the steaming time corresponding to the maximum value of A₂₂and A₂₃was 9 min. When water temperature increased from 70 ℃ to 90 ℃, the hardness, adhesiveness, and resilience were gradually decreasing, the springiness and cohesiveness were gradually increasing, and the chewiness was decreasing first and then increasing. When the steaming time increased from 6 min to 10 min, the hardness, adhesiveness, chewiness, and resilience were increasing first and then decreasing, springiness and cohesiveness were decreasing first and then increasing. The results of this paper would provide the theoretical basis for the large-scale production of naked oats noodles.
- naked oats noodles,
- water temperature,
- steaming time,
- water state,
- textural property

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