Understanding the fundamental mechanical properties that control texture in the commercial production of Asian noodles using Canadian wheat

加拿大是世界上优质小麦的主要供应国，每年出口超过1600万吨小麦，大多数加拿大人对此感到自豪。然而，包括许多生产商在内的许多人都没有意识到，在过去十年中，加拿大50%以上的小麦出口都运往东南亚，用于生产面条。消费者在购买这种产品时，主要关注两大质量标准：外观和质地。绝大多数关于面条的科学研究都是针对面条的外观及其影响因素。然而，即使是看起来很好的面条，如果质地不好，也不会被接受。这个建议是为了了解面条质量的另一个主要参数——质地，因为质地是影响加拿大小麦购买的一个越来越重要的参数，特别是随着亚洲面条制造业向工业化的转变。了解技术需求，从而影响大型和高度机械化的亚洲面条制造商的购买策略，形成了这个项目的目标。我们将通过综合评估加拿大小麦粉的机械性能，准确表征其面条的质地，以了解面条加工过程中面团结构和性能的变化。其次，我们将使用新的超声波技术在加工过程中直接询问面条的特性，这样我们就可以加强对面片条件的控制，这对面条质地的优化至关重要。第三，我们将利用从亚洲面条的力学特性中获得的知识来优化富含纤维的面条的质地，从而支持加拿大小麦的销售

Most Canadians take pride in the fact that Canada is a major world supplier of high quality wheat, exporting more than 16 million metric tons annually. However, what many do not realize, including many producers, is that for over the past decade, more than 50% of Canada's wheat exports are shipped to South East Asia and used for the production of noodles. When purchasing this product, consumers focus on two major quality criteria: appearance and texture. The vast majority of scientific research on noodles has been directed to appearance and the factors that influence it. However, even great looking noodles will not be accepted if they have an undesirable texture. This proposal is directed to understanding the other primary noodle quality parameter, texture, since texture is an increasingly important parameter influencing purchases of Canadian wheat, especially with the shift towards more industrial manufacturing of noodles in Asia. Understanding the technological needs, and thereby influencing the buying strategies, of the larger and highly mechanized Asian noodle manufacturers forms the objectives of this project. We will precisely characterize the texture of noodles made from Canadian wheat flours by comprehensively evaluating their mechanical properties to understand the changes in structure and properties of the dough that take place during noodle processing. Secondly, we will use new ultrasonic technologies to interrogate noodle properties directly during processing so that we can offer enhanced control of the dough sheeting conditions that are critical to all optimizations of noodle texture. And, thirdly, we will exploit the knowledge gained from the mechanical characterization of Asian noodles to optimize texture of fibre-enriched noodles, thereby supporting the sales of Canadian wheat in a growing