000			03779nab a22003857a 4500
001			G94529
003			MX-TxCIM
005			20230731161019.0
008			211014s2010 cc |||p|op||| 00| 0 chi d
022	0		_a0578-1752
024	8		_ahttps://doi.org/10.3864/j.issn.0578-1752.2010.04.017
040			_aMX-TxCIM
041			_achi
090			_aCIS-6107
100	0		_aYe Yi-li _923922
245	1	0	_aEffects of different water addition levels on Chinese white noodle quality
260			_aBeijing (China) : _bAcademy of Agricultural Sciences, _c2010.
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752
520			_a(Objective) Water addition is an important factor influencing noodle preparation, therefore it is crucial to investigate the effects of water addition on noodle quality. (Method) Experiment I with 24 wheat cultivars from Shandong and He?nan at three different water addition levels (34%, 35% and 36%), and experiment II with five commercial wheat flours at five water addition levels (34%, 35%, 36%, 37% and 38%) were used to investigate the effects of water addition levels on Chinese white noodle (CWN) quality. (Result) Brightness (L* value) of 0h raw noodle sheets was decreased and yellowness (b* value) of 0h raw noodle sheets was increased significantly with increasing water addition. For the flour made from cultivars, when water addition was increased from 34% to 36%, brightness (L* value) of 24 h raw noodle sheets increased firstly and then reduced, yellowness (b* value) decreased firstly and then increased and redness (a* value) was decreased significantly. Brightness (L* value) was the lowest and yellowness (b* value) was the highest at 35% water addition. For commercial flour, when water addition was increased from 34% to 38%, brightness (L* value) of 24 h raw noodle sheets increased firstly and then decreased, yellowness (b* value) decreased firstly and then increased and redness (a* value) was changed insignificantly. Brightness (L* value) was the lowest and yellowness (b* value) was the highest at 36% water addition, however, effects of water addition on color of cooked noodles were not significant. The hardness, viscoelasticity, smoothness and total score were significantly increased with increasing water addition, and increase water addition to a certain level could improve noodle quality significantly. (Conclusion) The optimum water addition for soft and mixed wheat cultivars was 35% and for hard wheat cultivar was 36%. Genotype with 1BL/1RS translocation enhanced water absorption, but reduced water retention ability of wheat flour, thus the dough stickiness was increased. The pastiness of dough was more apparent with increasing water addition, which brought inconvenience to practical operation. It was suggested that water addition should be reduced by 1% for 1BL/1RS wheat cultivar based on optimum water addition. The optimum water addition for CWN laboratory preparation from commercial wheat flour was 37%.
536			_aGlobal Wheat Program
546			_aText in Chinese
594			_aINT2411
650		7	_aWheat _2AGROVOC _91310
650		7	_aChromosome translocation _2AGROVOC _99612
650		7	_aNoodles _2AGROVOC _99924
650		7	_aQuality _2AGROVOC _91231
650		7	_aWater _2AGROVOC _94355
650		7	_aGrain _2AGROVOC _91138
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	1		_aZhang, Y. _9389
773	0		_tScientia Agricultura Sinica _gv. 43, no. 4, p. 795-804 _wG445218 _x0578-1752 _dBeijing (China) : Academy of Agricultural Sciences, 2010.
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1254
942			_cJA _2ddc _n0
999			_c28275 _d28275