Effects of dry-heated egg white on rheological properties and structure of chinese type noodles

被引：0
|
作者：
Tachi, K
Ogawa, N
Shimoyamada, M
Watanabe, K
Katoh, K
机构：
[1] Marushin Flour Milling Co LTD, Kanie Cho, Aichi 4978511, Japan
[2] Gifu Univ, Grad Sch Agr Sci, Gifu 5011193, Japan
[3] Gifu Womens Univ, Dept Nutr & Food Sci, Gifu 5012592, Japan
[4] Tokyo Univ Agr, Fac Agr, Atsugi, Kanagawa 2430034, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2004年 / 51卷 / 09期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of dry-heated egg white on Chinese type noodle were evaluated by rheological properties and sensory tests. The surface and cross-sectional structures of the noodles were also analyzed using a scanning electron microscope. The rheological properties and sensory evaluation showed that the dryheated egg white significantly improved Chinese type noodle on chewing texture, elasticity, stickiness and sensation on the palate. From the electron microscope observations, this improvement of the Chinese type noodle was considered to be caused by finer network structures constituted of wheat proteins and dry-heated egg white proteins.
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收藏
页码：456 / 462
页数：7
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