Bubbles in noodle dough: Characterization by X-ray microtomography
Bubbles in noodle dough: Characterization by X-ray microtomography
复制标题
DOI：
10.1016/j.foodres.2017.11.050
复制
发表时间：
2018-03-01
影响因子：
8.1
通讯作者：
Scanlon, M. G.
中科院分区：
文献类型：
--
作者：
Guillermic, R-M.;Koksel, F.;Scanlon, M. G.
气泡存在于各种各样的食品中，众所周知，气泡具有令人满意的质量属性，特别是与质地、口感和味道有关的属性。然而，到目前为止，气泡的存在及其对小麦面条的影响在很大程度上被忽视了，尽管气泡夹杂对亚洲面条质量有积极和消极的影响。来自同步加速器(加拿大光源的生物医学成像和治疗设施)的X射线被用来快速和非破坏性地获取面条面团的断层图像。使用适当的图像分析方案来确定气泡的大小分布、气泡的取向以及它们在面团片中的位置。研究了加工(一个或多个层压步骤)对随后成片的面团中气泡性质(逐渐伸长和厚度减小)的影响。用对数正态分布函数很好地捕捉到了气泡尺寸分布，结果表明，层合过程导致气泡被捕获，气泡尺寸减小。研究发现，气泡是扁平的、细长的、沿薄片方向定向的，对于层压10次(层压步骤之间旋转90次)的面团，这种影响较小。有趣的是，从面条核心到面片边缘，面团内气泡的浓度存在梯度。衰老效应也很明显。这项首次对面粉面团中气泡的无损研究提供了对面团内部结构的更完整的了解，以及它是如何通过加工产生的，这对亚洲面条的整体质量产生了影响。
Bubbles, found in a huge variety of food products, are known to afford desirable quality attributes, especially those related to texture, mouthfeel and taste. However, the presence of bubbles and their effects on wheat flour noodles is an aspect that has been, until now, largely overlooked, despite the positive and negative connotations of bubbly inclusions on Asian noodle quality. X-rays from a synchrotron source (Biomedical Imaging and Therapy facility at the Canadian Light Source) were used to rapidly and non-destructively acquire tomographic images of noodle dough. Appropriate image analysis protocols were used to determine the bubble size distribution, the orientation of bubbles, and their position within the dough sheet. The effect of processing (one or multiple lamination steps) on bubble properties in the dough that was subsequently sheeted (gradual elongation and reduction in thickness) was investigated. Bubble size distributions, well captured by lognormal distribution function, showed that the lamination process induced bubble entrapment and reduction in bubble size. Bubbles were found to be flat, elongated and oriented in the sheeting direction, this effect being less for doughs laminated ten times (90 rotations between lamination steps). Interestingly, a gradient in concentration of bubbles within the dough sheet was found from the noodle core to the sheet edges. Aging effects were also apparent. This first non-destructive study of bubbles in wheat-flour noodle dough provides a more complete knowledge of the dough sheet's internal structure, and how it originates via processing, and this has repercussions on the overall quality of Asian noodles.