Asian noodles: History, classification, raw materials, and processing
Asian noodles: History, classification, raw materials, and processing
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DOI：
10.1016/j.foodres.2007.11.007
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发表时间：
2008-11-01
影响因子：
8.1
通讯作者：
Fu, Bin Xiao
中科院分区：
文献类型：
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作者：
Fu, Bin Xiao
自古以来，各种成分、配方和形状的面条一直是许多亚洲国家的主食。它们可以由小麦、大米、荞麦以及从土豆、红薯和豆类中提取的淀粉制成。以小麦为基础的面条主要由三种基本材料制成；面粉、水和盐。根据碱性盐的存在和不存在，有两种不同类型的小麦粉面条，普通盐面条和碱性面条。混合面团、成片、复合、成片和切割的基本过程对所有机器制作的面条来说都是基本不变的。从切面卷中出来的面条可以进一步加工成不同种类的面条。本文分析了从原料到成品所涉及的所有主要工序与面条加工性能和熟面条质地的关系。讨论了各种配料及其在面条加工中的作用。为选择合适的原料生产高质量的面条产品提供了指导方针。面条的加工性能、外观和颜色是用来判断工艺和原材料质量的三个关键标准。高质量的面条应该颜色鲜艳，变色速度很慢，有足够的保质期，没有明显的微生物变质或氧化酸味，并有适当的风味和质地特征，这些特征会因面条的种类和地区而异。面粉在面条质量的各个方面都起着关键作用。蛋白质含量与面条硬度呈正相关，有时与面条弹性呈负相关。因此，正确的蛋白质含量范围对质地特征很重要。所有面筋都需要足够的面筋强度和延展性。面皮必须足够结实，能承受薄片，但又不能太结实，以免撕裂或难以缩小薄片。良好的面团延展性可以确保面团在连续的滚动过程中不会收缩。淀粉的糊化特性对煮熟面条的质地的重要性已经得到了充分的证明。采用高淀粉糊粘度和高膨胀淀粉性能的小麦，可以获得某些种类的白盐面所要求的柔软、光滑和弹性的质地特性。碱性面条对高淀粉膨胀性能没有同样的要求。用膨胀淀粉含量高的面粉制成的面条比那些膨胀淀粉含量低的面条质地更柔软。面条制作后应色泽鲜亮，随时间的推移变色缓慢。对于白盐面，最好是白色或乳白色。面粉中的天然黄色色素（叶黄素）水平与面条颜色高度相关，这与小麦品种有关。对于黄色碱性面来说，虽然对颜色发展程度的偏好是基于区域的，但需要明亮的黄色。随着面粉提取率的增加，面条的颜色加深。这是由于多酚氧化酶（PPO）的作用，这些酶主要位于麸皮层。低面粉提取率和灰分水平是制造面条的首选，具有清洁和明亮的外观。一个相对较细的面粉颗粒大小可以使混合过程中的水化和最佳，均匀面筋发展过程中的薄膜。然而，淀粉损害的增加与面条颜色差、不受欢迎的高蒸煮损失和过度的表面膨胀有关。(C) 2007 Elsevier Ltd.版权所有。
Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. There exist two distinct types of wheat flour noodles based on the presence and absence of alkaline salts, regular salted noodles, and alkaline noodles. The basic process of dough mixing, sheet forming, compounding, sheeting/reduction, and cutting are essentially constant for all machine-made noodles. Noodle strands coming out of cutting rolls can be further processed to produce different types of noodles. This article analyzed all the major processes involved from raw material to finished products in relation to noodle processing properties and cooked noodle texture. Different ingredients and their functionality in noodle processing were discussed as well. Guidelines were provided to select the right ingredients to produce high quality noodle products. Processing properties, appearance, and colour of noodles are the three key criteria used to judge a process and raw material quality. High quality noodles should be bright in colour with very slow discoloration, have an adequate shelf life without visible microbiological deterioration or oxidative rancidity, and have appropriate flavour and textural characteristics which will vary according to the noodle type and region. Flour plays a key role in all aspects of noodle quality. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Therefore, a correct range of protein content is important for textural characteristics. Adequate gluten strength and extensibility is required in all noodle flours. Noodle dough must be strong enough to withstand sheeting, but not so strong as to cause tearing or difficulty in sheet reduction. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. The importance of the pasting properties of starch to the texture of cooked noodles has been well-documented. The required soft, smooth, and elastic textural properties of certain types of white salted noodles can be best obtained from wheats with high starch paste viscosity and high swelling starch properties. Alkaline noodles do not have the same requirement for high starch swelling properties. Noodles made from flour with high swelling starches have softer texture than those with low swelling starch. Noodles should be bright and slow in discoloration with time after manufacturing. For white salted noodles, a white or creamy white colour is desirable. The level of natural yellow pigment levels (xanthophylls) in flour is highly correlated with noodle colour, and this is wheat variety dependent. For yellow alkaline noodles, a bright yellow colour is required, although the preference for the degree of colour development is regionally based. Noodle darkening increases with the increases of flour extraction rate. This is due to the action of polyphenol oxidase (PPO) enzymes which are largely located in the bran layer. Low flour extraction and ash levels are preferred for the manufacture of noodles with a clean and bright appearance. A relatively fine flour particle size enables even hydration during mixing and optimum, uniform gluten development during sheeting.Increased starch damage, however, is associated with poor noodle colour and undesirable high cooking loss and excessive urface swelling. (C) 2007 Elsevier Ltd. All rights reserved.