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Article

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation

College of Grain and Food, Henan University of Technology, Zhengzhou 450001, China
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Author to whom correspondence should be addressed.
Academic Editor: Maria Papageorgiou
Foods 2021, 10(10), 2408; https://doi.org/10.3390/foods10102408
Received: 12 September 2021 / Revised: 3 October 2021 / Accepted: 5 October 2021 / Published: 11 October 2021
(This article belongs to the Special Issue Whole Grain Foods, Noodles and Steamed Bread)
Liquid pre-fermentation technology was innovatively applied to the development of dried fermented noodles. The effects of fermentation time (1, 3 and 6 h) and yeast addition (0.2, 0.5 and 1.0 g/100 g of flour) on the quality, microstructure and flavor of dried noodles were also investigated in this study. Conspicuous porous structures and greater thickness of dried noodles were found when the fermentation time was ≤ 3 h and the yeast addition was ≥ 0.5 g/100 g of flour, which contributed to the increase in the breaking strength, cooking time and water absorption. However, when the fermentation time increased to 6 h, finer microporous structures, little change related to thickness and richer flavor levels were detected. Additionally, the total titratable acidity of dried fermented noodles was increased to 3.38–4.43 mL compared with the unfermented noodles (2.15 mL). Weaker gluten network structures caused by long-time fermentation and acidic environment led to lower hardness, chewiness, tensile force and tensile distance of cooked fermented noodles. View Full-Text
Keywords: liquid pre-fermentation; dried fermented noodles; yeasts; microstructure; quality; flavor liquid pre-fermentation; dried fermented noodles; yeasts; microstructure; quality; flavor
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MDPI and ACS Style

Xiong, X.; Liu, C.; Zheng, X. Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation. Foods 2021, 10, 2408. https://doi.org/10.3390/foods10102408

AMA Style

Xiong X, Liu C, Zheng X. Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation. Foods. 2021; 10(10):2408. https://doi.org/10.3390/foods10102408

Chicago/Turabian Style

Xiong, Xiaoqing, Chong Liu, and Xueling Zheng. 2021. "Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation" Foods 10, no. 10: 2408. https://doi.org/10.3390/foods10102408

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