Food Structure Volume 6 Number 1 Article 9 1987 The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokkien, Cantonese and Instant Noodles R. Moss P. J. Gore I. C. Murray Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Moss, R.; Gore, P. J.; and Murray, I. C. (1987) "The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokkien, Cantonese and Instant Noodles," Food Structure: Vol. 6 : No. 1 , Article 9. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol6/iss1/9 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD MICRO STRUC T URE, Vol. 6 (1987) , pp. 63-74 0730-54 I 9/87$3. 00+. 00 Scanning Mic roscopy Internat ional , Chicago (A MF 0' Hare) , I L 60666 USA THE INFLUENCE OF IN GREDIENTS AND PROCESSING VARIABLES ON THE QUALITY AND MICROSTRUCTURE OF HOKKIEN, CANTONESE AND INSTANT NOODLES R. Moss~ P . J. Go r e and I. C. Murray Br ead Resea r ch Institute o f Aust ra lia P 0 Box 7, North Ryde NSW 2113 Aust r alia Introducti on Light and scanning electron microscopy have Noodles f orm an important part of the diet in been used as a part of a research program designed many of the count r ies of South East Asia, China to study the influence o f flour quality and and Japan. Hence, much o f the wheat that i s processing variables on three of the noodle types produced in the major exporting countries -is used that are popular in South East Asia . The noodles t o produce f l our for noodle manufacture However, selected _ for study were Cantonese, Hokkien and there has been relati ve ly little published on the modern 1nstant. They represent the range o f factors influencing noodle qual i ty, and even less cook1ng and processing variables that are commonly published on the microstructure of noodles. The encountered in these products . Flour particle size situation is fu rther campi icated by the fact that and the choice of alkal i ne ingredients inf l uence there a ~ e a n~mb er o f diffe re~t kinds_of noodles, protein deve l opment du ring the s heeting p rocess . A each ~o~lth dlffe r ent product 1on r equHements and continuous protein mat ri x is required in t he raw quality attributes The three types of noodles noodle if it is to have good eat ing qua l ity ~o~ h en that are considered in th 1s paper are : Cantonese cook~d. The swel ling o f the sta rc h granules during noodles which a r e so l d uncooked; Hokkien noodles cook1ng disrupts the p r otein matrix and the extent ~o~h ich are sold part ially cooked; and modern of this disruption at the surface of the noodle · instant noodles whi ch are steamed and fried befo re related to surface stickiness and cooking loss. sale There are certain similarities between the microstructure of some noodles and pasta, due in part to the similarities of low dough moisture and cooking methods . Resmini and Pagani 1201 have published a detailed review of the microstructure of pasta which contains an extensive bibliography. Oh et al cIS - 191 have published several papers on Japanese noodles, some of which used scanning electron microscopy CSEMl techniques to elucidate Initial pa per received November 03, 1986 the nature of various pr ocessing changes. Dexter 1\'lanuscript r eceived J a nua ry 14, 1987 et al.C4l have also used SEM to study the Di rect inquiries t o R . Moss microstructu r e of J apa nese noodles made from soft Telephone number: 61 - 2 888 9600 and du rum wheat f lours . Endo et al . CSJ used SEM t o study the effect of maturation on Chinese noodle quality . There do not appear to be any papers pu b lished rela t ing mi cros truc ture to qua lit y aspec t s of modern instant nood l es. Microscopy has been used, together wit h other techniques, in t he noodle research program conducted at t he Bread Research Institute of Australia and th1s paper attempts to relate the microstructure of Cantone se, Hokkien and modern Key Words: Cantonese noodles, Hok.kien instant noodles to processing and quality noodles, Instant noodles Kan swi, alkaline l="arameters . ingredie~ts, no?dle f?roce~sing, flour quality, c~yosect1ons, hght m1croscopy, scanning electron Flours m1croscopy . --Thr ee strai gh t run flours C73-75t. extraction! of 9.07., 12.07. and 18 . 77. protein were prepared fo r this study using a Buhler experimental mi ll . A sam p le of bread wheat CT riti cum aestivuml semolina was milled on a Miag Varia-Roll mill and sieved to p r oduce four flours of different particle sizes 63 R. Moss, P. J. Gore and I. C. Murray Table 1 Cantonese Noodles Tab 1 e 3 Noodle Processing Variables Effect of flour particle s 1ze and starch damage Cantonese Hokkien Instant on eating quality Compression stage 3COJ:.: 3 .8CO l 410 l Flour Nood 1e 3C 1 l 3 . 8C 1 l 4( 1 l 3< 2) 3 .8< 2) t.l 2) Pa rti c 1 e Maltose Cooking Eati ng Coo king Time 310 l 3 .81 0 l 4 ( 0 l s i ze (/. mal tosel (m in l Quality LOSS( Z l Rest time 30 min 0 min 0 m1n <85 lJm 3 . 3 7 . 0 Good II .0 85-180 um 2.0 6. 5 Good II .0 Reduc ti on stage 2 . 2 3 .0 2 .0 265 -355 lJ m I .9 6 . 5 Inter. 12 . 3 I . 4 2 .0 1 . 2 >355 lJm 0 .8 7.0 Poor 12.6 0. 95 I .0 0 .8 High Sta rch Final dough Damage <85 lJ m 5 . 0 8 . 25 Very poor, 17.7 sheet th ickness 1.5 2 .0 1.0 gummy Cut noodle flable 11 The final fraction was then subdivided size Cmml 1.5 X 1.5 2.0 X 2 . 5 1.0 X 1_5 and a portion remilled to increase the level of starch damage as indicated by the high maltose x Roller gap in mm and numbers of folds 1n figure /Table 11. The protein contents of these arenthesis. five flours were simi lar Cl2 .2: 0 .11.1 and thus Noodle Cooking would not significantly influence noodle qual ity. AI~ noodles ~e re stored in plastic bags at 0 Two commercially milled flours 111 . 01. and 12.5z 22 C pr10r to cooklng. Cantonese noodles clOl were proteinl were also used for certain trials as co?ked on the day o f preparation by immersion in indicated in the tex t. Flours were analysed fo r bo1ling wat er until the uncooked core had just protein content and diastatic activity by standa r d disappeared !Table 41. methods c ll. Hokkien noodles ( 11 l were pre-cooked 1n boi 1 ing wate r f or 40 sec on the day of Noodle Prepa ration preparat1on They were t hen o i l ed and on t he T here are sl 1ght dif f erences in the f ollow1 ng day t hey ~o~ere fully cooked by bo i l ing formu l ation and processing techniques used to for 2 . 5 min . produce the threr: dif!erent kinds o f noodle s, and Instant noodles were steamed f o r 1 min at 35 the~e are summansed 1n Tables? and 3 . However, kilopascals followed by frying in palm oil at 150 bas1cal ly noodle doughs cons1sting of flour, 0 c for 45 sec . Instant noodles were sealed in alkal i ne salts Ckan swil or common salt and water a plastic bag and stored at 22°C for one month CTable 21 were mixed in a Hobart N50 mixer as before o rganoleptic evaluation. previously described C101 The crumbly mix was transferred to an Otake noodle machine and Table t. Cantonese Nood les compressed four times, with va r ious folds, into a coherent sheet fTable 31. The sheet was rested Effec t of flour protein content on o ptimum cooking and then reduced in th i ckness by passage three time and eating quality times between the rollers at successively decreasing clearance. The dough was then cut Optimum Cooking into st rips by passage between the cutting rolls. Flour Protein (Zl Time <Minl Eating Quality Instant noodles we re formed into a wave pattern at this stage by the addition of a pair of rubber 9 . 0 4.0 Soft p l ates beneath the cutters. 12.0 4.25 Flrm 18 .7 4 . 75 Ru bbe ry Noodle Evaluat i on Tab l e 2 Noodle Formulae Nood l e eatwg q ual i ty wa s dete rmi ned by the method of Miskelly and Moss (101. S tickiness Cantonese Hokkien Instan t ~ubjectiv ely assessed by a trained taste panel and lts presence was identified by the noodles Flour 100 100 100 100 100 sticking to the teeth during mastication o r by ( 13 . 5Z mbl stickiness during handling.