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Effect of Dough Resting Time on the Textural Properties of Raw Asian Noodles

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076074.(doi:10.13031/2013.22952)
Authors:   C Pronyk, S Cenkowski, W E Muir, O M Lukow
Keywords:   Noodles, textural properties, TPA, resting time

Literature on the subject of changes in textural properties of Asian noodle dough with resting time is nonexistent but may be of use to other researchers who work with small and limited samples. Working with the same noodle sheet over a period of several hours would allow for testing new processing methods, or evaluating current ones while making efficient use of time and flour samples. Raw noodles were prepared from flour milled from Canadian Western Hard White (CWHW) wheat (AC Snowbird). A texture profile analysis (TPA) was conducted at intervals of 20 min up to a total of 200 min. Adhesiveness was the only textural property that was not significantly affected by resting time (p > 0.05). There was some variability in the textural properties of hardness, springiness, and chewiness, but in most cases there were no discernable trends. The exception was for cohesiveness, which was approximately equal for the first 60 min of resting time. There was then a decrease in cohesiveness for the last 140 min of testing. Most of the change in textural properties was probably due to day to day variation in noodle dimensions.

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