Effect of High Molecular Weight Glutenin Subunits (HMW-GS) on Sensory Quality Properties of Chinese Dry Noodle

摘要

With the improvement of the living standard and rapid development of the food processing industry,the high quality wheat production is increasingly received widespread value.Consumer demands of noodle product quality are getting higher.Bright in color with very slow discoloration,adequate shelf life without visible microbiological deterioration or oxidative rancidity,and appropriate flavor and textural characteristics are the typical characteristics of the high quality noodles.White salted noodles,a simple mixture of flour,water and salt,are especially popular in China,Japan,and Korea.The noodles are manufactured in many forms including fresh,dried,boiled,and steamed and dried.Newer types include frozen and long-life noodles.Studies indicated that the protein content,protein quality and starch property are the key factors contributing to texture in white,salted noodles.