Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

References

• Wu, X. T.; Guo, X. N.; Zhu, K. X. Inhibition of Aspartic Acid on the Darkening of Fresh Wet Noodles. Int. J. Food Sci. Tech. 2022, 57(1), 390–399. DOI: 10.1111/ijfs.15436.
   Web of Science ®Google Scholar
• Li, M.; Ma, M.; Zhu, K. X.; Guo, X. N.; Zhou, H. M. Delineating the physico-chemical, Structural, and Water Characteristic Changes during the Deterioration of Fresh Noodles: Understanding the Deterioration Mechanisms of Fresh Noodles. Food Chem. 2017, 216, 374–381. DOI: 10.1016/j.foodchem.2016.08.059.
   PubMed Web of Science ®Google Scholar
• Chen, Y.; Chen, G.; Wei, R.; Zhang, Y.; Li, S.; Chen, Y. Quality Characteristics of Fresh Wet Noodles Treated with Nonthermal Plasma Sterilization. Food Chem. 2019, 297, 124900. DOI: 10.1016/j.foodchem.2019.05.174.
   PubMed Web of Science ®Google Scholar
• Prayitno, S. A.; Mardiana, N. A.; Rochma, N. A. Sensory Evaluation of Wet Noodle Products Added with Moringa Oleifera Flour with Different Concentrations. Kontribusia Res. Diss. Comm. Dev. 2021, 42, 450–454. DOI:10.30587/kontribusia.v4i2.2738.
   Google Scholar
• Grafenauer, S.; Miglioretto, C.; Solah, V.; Curtain, F. Review of the Sensory and physico-chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain? Foods. 2020, 9(2), 136. DOI: 10.3390/foods9020136.
   PubMed Web of Science ®Google Scholar
• Siah, S.; Quail, K. J. Factors Affecting Asian Wheat Noodle Color and Time‐dependent discoloration—A Review. Cereal Chem. 2018, 952, 189–205. DOI:10.1002/cche.10035.
   Web of Science ®Google Scholar
• Wu, X. T.; Guo, X. N.; Zhu, K. X. Inhibition of l-cysteine on the Browning of Fresh Wet Noodles. Foods. 2021, 10(6), 1156. DOI: 10.3390/foods10061156.
   PubMed Web of Science ®Google Scholar
• Cappelli, A.; Bini, A.; Cini, E. The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto Di Prato). Foods. 2022, 11(2), 209. DOI: 10.3390/foods11020209.
   PubMed Web of Science ®Google Scholar
• Cappelli, A.; Lupori, L.; Cini, E. Baking Technology: A Systematic Review of Machines and Plants and Their Effect on Final Products, Including Improvement Strategies. Trends Food Sci. Tech. 2021, 115, 275–284. DOI: 10.1016/j.tifs.2021.06.048.
   Web of Science ®Google Scholar
• Hatcher, D. W.; Symons, S. J.; Kruger, J. E. Measurement of the Time‐dependent Appearance of Discolored Spots in Alkaline Noodles by Image Analysis. Cereal Chem. 1999, 76(2), 189–194. https://doi.org/10.1094/CCHEM.1999.76.2.189.
   Web of Science ®Google Scholar
• Hatcher, D. W.; Symons, S. J. Assessment of Oriental Noodle Appearance as a Function of Flour Refinement and Noodle Type by Image Analysis. Cereal Chem. 2000, 77(2), 181–186. DOI: 10.1094/CCHEM.2000.77.2.181.
   Web of Science ®Google Scholar
• Hatcher, D. W.; Symons, S. J. Image Analysis of Asian Noodle Appearance: Impact of Hexaploid Wheat with a Red Seed Coat. Cereal Chem. 2000, 77(3), 388–391. DOI: 10.1094/CCHEM.2000.77.3.388.
   Web of Science ®Google Scholar
• Li, M.; Ma, M.; Zhu, K. X.; Guo, X. N.; Zhou, H. M. Critical Conditions Accelerating the Deterioration of Fresh Noodles: A Study on Temperature, pH, Water Content, and Water Activity. J. Food Process. Pres. 2017, 41(4), e13173. DOI: 10.1111/jfpp.13173.
   Web of Science ®Google Scholar
• Solah, V. A.; Crosbie, G. B.; Huang, S.; Quail, K.; Sy, N.; Limley, H. A. Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing. Cereal Chem. 2007, 84(2), 145–151. DOI: 10.1094/CCHEM-84-2-0145.
   Web of Science ®Google Scholar
• Vadlamani, K. R.; Seib, P. A. Reduced Browning in Raw Oriental Noodles by Heat and Moisture Treatment of Wheat. Cereal Chem. 1996, 73(1), 88–95.
   Web of Science ®Google Scholar
• Wang, C.; Kovacs, M. I.; Fowler, D. B.; Holley, R. Effects of Protein Content and Composition on White Noodle Making Quality: Color. Cereal Chem. 2004, 81(6), 777–784. DOI: 10.1094/CCHEM.2004.81.6.777.
   Web of Science ®Google Scholar
• Liao, H. J.; Chen, Y. L. Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality. Cereal Chem. 2015, 92(3), 302–311. DOI: 10.1094/CCHEM-09-14-0195-R.
   Web of Science ®Google Scholar
• Zhang, Y.; Quail, K.; Mugford, D. C.; He, Z. Milling Quality and White Salt Noodle Color of Chinese Winter Wheat Cultivars. Cereal Chem. 2005, 82(6), 633–638. DOI: 10.1094/CC-82-0633.
   Web of Science ®Google Scholar
• Ma, D.; Zhang, Y.; Xia, X.; Morris, C. F.; He, Z. Milling and Chinese Raw White Noodle Qualities of Common Wheat near-isogenic Lines Differing in Puroindoline B Alleles. J. Cereal Sci. 2009, 50(1), 126–130. DOI: 10.1016/j.jcs.2009.03.006.
   Web of Science ®Google Scholar
• Hatcher, D. W.; Symons, S. J. Influence of Sprout Damage on Oriental Noodle Appearance as Assessed by Image Analysis. Cereal Chem. 2000, 77(3), 380–387. DOI: 10.1094/CCHEM.2000.77.3.380.
   Web of Science ®Google Scholar
• Hatcher, D. W.; Anderson, M. J.; Clear, R. M.; Gaba, D. G.; Dexter, J. E. Fusarium Head Blight: Effect on White Salted and Yellow Alkaline Noodle Properties. Can. J. Plant Sci. 2003, 83(1), 11–21. DOI: 10.4141/P01-194.
   Web of Science ®Google Scholar
• Zhao, Y.; Huang, Z. H.; Zhou, H. M.; Zhu, K. X.; Guo, X. N.; Peng, W. Inhibition of Hexose Oxidase on the Dark Spots in Fresh Wet Noodle Sheets: A Feasible Prevention of Dark Spots. Food Chem. 2021, 339, 128021. DOI: 10.1016/j.foodchem.2020.128021.
   PubMed Web of Science ®Google Scholar
• Zhao, Y.; Huang, Z. H.; Zhou, H. M.; Zhu, K. X.; Guo, X. N.; Peng, W. Polyphenol Oxidase Browning in the Formation of Dark Spots on Fresh Wet Noodle Sheets: How Dark Spots Formed. Food Chem. 2020, 329, 126800. DOI: 10.1016/j.foodchem.2020.126800.
   PubMed Web of Science ®Google Scholar
• Seib, P. A.; Liang, X.; Guan, F.; Liang, Y. T.; Yang, H. C. Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours. Cereal Chem. 2000, 77(6), 816–822. DOI: 10.1094/CCHEM.2000.77.6.816.
   Web of Science ®Google Scholar
• He, Z. H.; Yang, J.; Zhang, Y.; Quail, K. J.; Pena, R. J. Pan Bread and Dry White Chinese Noodle Quality in Chinese Winter Wheats. Euphytica. 2004, 139(3), 257–267. DOI: 10.1007/s10681-004-3283-z.
   Web of Science ®Google Scholar
• Davies, J.; Berzonsky, W. A. Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles. Crop Sci. 2003, 43(4), 1313–1319. DOI: 10.2135/cropsci2003.1313.
   Web of Science ®Google Scholar
• Zhao, Y.; Huang, Z. H.; Zhou, H. M.; Zhang, J.; Ma, L. Preventing the Browning of Fresh Wet Noodle Sheets by Aqueous Ozone Mixing: Browning and Physicochemical Properties. J. Cereal Sci. 2022, 104, 103428. DOI: 10.1016/j.jcs.2022.103428.
   Web of Science ®Google Scholar
• Lin, S. H. I.; Li, Z. L.; Tao, Y. U.; Li, J. P. Model of Hot Metal Silicon Content in Blast Furnace Based on Principal Component Analysis Application and Partial Least Square. J. Iron Steel Res. Int. 2011, 18(10), 13–16. DOI: 10.1016/S1006-706X(12)60015-6.
   Web of Science ®Google Scholar
• Wold, S.; Sjöström, M.; Eriksson, L. PLS-regression: A Basic Tool of Chemometrics. Chemometr Intell Lab. 2001, 582, 109–130. DOI:10.1016/S0169-7439(01)00155-1.
   Web of Science ®Google Scholar
• Mateos-Aparicio, G. Partial Least Squares (PLS) Methods: Origins, Evolution, and Application to Social Sciences. Commun Stat-Theor M. 2011, 40(13), 2305–2317. DOI:10.1080/03610921003778225.
   Web of Science ®Google Scholar
• Fan, D.; Huang, W.; Liu, T. C. Y.; Zhang, X.; Li, W.; Gao, X.; Meng, Y. Quantitative Analysis of Blended Oils by Confocal Raman Spectroscopy and Chemometrics in Situ. Food Control. 2022, 142, 109244. DOI: 10.1016/j.foodcont.2022.109244.
   Web of Science ®Google Scholar
• Nguyen, N. L.; Bui, V. H.; Pham, H. N.; To, H. M.; Dijoux-Franca, M. G.; Vu, C. T.; Nguyen, K. O. T. Ionomics and Metabolomics Analysis Reveal the Molecular Mechanism of Metal Tolerance of Pteris Vittata L. Dominating in a Mining Site in Thai Nguyen Province. Vietnam. Environ Sci Pollut R 2022, 1–13. DOI: 10.1007/s11356-022-21820-8.
   Google Scholar
• Wang, J.; Wang, X.; Pan, W.; Li, J.; Xue, L.; Li, S.; Bentsink, L. Seed Germination Traits and Dormancy Classification of 27 Species from a Degraded Karst Mountain in Central Yunnan–Guizhou Plateau: Seed Mass and Moisture Content Correlate with Germination Capacity. Plant Bio. 2022, 24(6), 1043–1056. DOI:10.1111/plb.13451.
   PubMed Web of Science ®Google Scholar
• Li, W.; Huang, W.; Fan, D.; Gao, X.; Zhang, X.; Meng, Y.; Cheng, T. C. Y. 2022 Rapid Quantification of Goat Milk Adulteration with Cow Milk Using Raman Spectroscopy and Chemometrics. Research Square. doi:10.21203/rs.3.rs-1826753/v1.
   Google Scholar
• Zhou, J.; Wu, X.; Chen, Z.; You, J.; Xiong, S. Evaluation of Freshness in Freshwater Fish Based on near Infrared Reflectance Spectroscopy and Chemometrics. LWT. 2019, 106, 145–150. DOI: 10.1016/j.lwt.2019.01.056.
   Web of Science ®Google Scholar
• American Association of Cereal Chemists. Approved Methods of the AACC: Method 76‐21, 10th; St Paul: AACC International: 2000.
   Google Scholar
• Li, X. J.; Wen, Y. Q.; Zhang, J.; Ma, D. Y.; Zhang, J.; An, Y. X.; Song, X. Y.; Ren, X. J.; Zhang, W. F. Effects of Non‐thermal Plasma Treating Wheat Kernel on the Physicochemical Properties of Wheat Flour and the Quality of Fresh Wet Noodles. Int. J. Food Sci. Tech. 2022, 57(3), 1544–1553. DOI: 10.1111/ijfs.15514.
   Web of Science ®Google Scholar
• Venturi, M.; Cappelli, A.; Pini, N.; Galli, V.; Lupori, L.; Granchi, L.; Cini, E. Effects of Kneading Machine Type and Total Element Revolutions on Dough Rheology and Bread Characteristics: A Focus on Straight Dough and Indirect (Biga) Methods. LWT. 2022, 153, 112500. DOI: 10.1016/j.lwt.2021.112500.
   Web of Science ®Google Scholar
• SR ISO 5530-4:2005 . Wheat Flour (Triticum Aestivum L.). Physical Characteristics of Doughs. Part 4: Determination of Rheological Properties Using an Alveograph; Standardization Association of Romania (ASRO) 2005: Bucharest, Romania.
   Google Scholar
• Li, X. J.; Zhang, J.; Liu, X. L.; Zhang, J.; Qu, N. N.; Wen, Y. Q. Effect of Pulsed Light Treatment on the Physicochemical Properties of Wheat Flour and Quality of Fresh Wet Noodles. Cereal Chem. 2022, 99(4), 920–930. DOI: 10.1002/cche.10551.
   Web of Science ®Google Scholar
• Song, S. Q.; Zhang, X. M.; Hayat, K.; Jia, C. S.; Xia, S. Q.; Zhong, F.; X, Z. B.; T, H. X.; Niu, Y. W. Correlating Chemical Parameters of Controlled Oxidation Tallow to Gas chromatography–mass Spectrometry Profiles and e-nose Responses Using Partial Least Squares Regression Analysis. Sensors and Actuators B: Chemical. 2010, 1472, 660–668. DOI:10.1016/j.snb.2010.03.055.
   Web of Science ®Google Scholar
• Pan, Z. L.; Tian, P. P.; Huang, Z. M.; Wang, N.; Suo, B.; Ai, Z. L. Effects of Flour Characteristics of Different Wheat Cultivars on Quality of Frozen Cooked Noodles. Transactions of the CSAE. 2017, 333, 307–314. DOI:10.11975/j.1002-6819.2017.03.042.
   Google Scholar
• Zhang, Z. Y.; Wang, C.; Sun, H.; Jiang, W. L.; Chang, L.; Chen, Y. Study on the Correlation between Noodle Quality and the Physico-Chemical Properties of Wheat Flour. J. Chin. Cereal. Oils Assoc. 2012, 27(9), 10–15.
   Google Scholar
• Asenstorfer, R. E.; Appelbee, M. J.; Mares, D. J. Impact of Protein on Darkening in Yellow Alkaline Noodles. J. Agr. Food Chem. 2010, 58(7), 4500–4507. DOI: 10.1021/jf904232p.
   PubMed Web of Science ®Google Scholar
• Asenstorfer, R. E.; Appelbee, M. J.; Kusznir, C. A.; Mares, D. J. Toward an Understanding of Mechanisms Involved in non-polyphenol Oxidase (non-PPO) Darkening in Yellow Alkaline Noodles (YAN). J. Agr. Food Chem. 2014, 62(20), 4725–4730. DOI: 10.1021/jf500206e.
   PubMed Web of Science ®Google Scholar
• Morris, C. F. Determinants of Wheat Noodle Color. J. Sci. Food Agr. 2018, 98(14), 5171–5180. DOI: 10.1002/jsfa.9134.
   PubMed Web of Science ®Google Scholar
• Fuerst, E. P.; Anderson, J. V.; Morris, C. F. Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles. J. Agr. Food Chem. 2006, 54(6), 2378–2384. DOI: 10.1021/jf0526386.
   PubMed Web of Science ®Google Scholar
• Quinde-Axtell, Z.;. Dark Discoloration of barley-based Food Products; USA: Washington State University, 2004.
   Google Scholar
• Asenstorfer, R. E.; Appelbee, M. J.; Mares, D. J. Physical− Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles. J. Agr. Food Chem. 2009, 57(12), 5556–5562. DOI: 10.1021/jf900485b.
   PubMed Web of Science ®Google Scholar
• Ji, M. Q.; Fang, W. Q.; Li, W. S.; Zhao, Y. Z.; Guo, Y. X.; Wang, W.; Chen, G. F.; Tian, J. C.; Deng, Z. Y. Genome Wide Association Study of the Whiteness and Colour Related Traits of Flour and Dough Sheets in Common Wheat. Sci. Rep-UK. 2021, 11(1), 1–12. DOI: 10.1038/s41598-021-88241-4.
   PubMed Web of Science ®Google Scholar
• Hou, G.; 2001 Oriental Noodles. Advances in Food and Nutritional Research. doi:10.1016/S1043-4526(01)43004-X.
   Google Scholar
• Xiong, X.; Liu, C.; Song, M.; Zheng, X. Effect of Characteristics of Different Wheat Flours on the Quality of Fermented Hollow Noodles. Food Sci. Nutr. 2021, 9(9), 4927–4937. DOI: 10.1002/fsn3.2442.
   PubMed Web of Science ®Google Scholar
• Moss, H. J. Yellow Pigment Content of Some Australian Flours. Aust J Exp Agr. 1967, 728, 463–464. DOI:10.1071/ea9670463.
   Google Scholar
• Baik, B. K.; Czuchajowska, Z. U. Z. A. N. N. A.; Pomeranz, Y. E. S. H. A. J. A. H. U. Discoloration of Dough for Oriental Noodles. Cereal Chem. 1995, 72(2), 198–204.
   Web of Science ®Google Scholar
• Van Bockstaele, F.; De Leyn, I.; Eeckhout, M.; Dewettinck, K. Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep‐recovery measurements. Cereal Chem. 2008, 856, 753–761. DOI:10.1094/CCHEM-85-6-0753.
   Web of Science ®Google Scholar
• Liu, J. J.; He, Z. H.; Zhao, Z. D.; Pena, R. J.; Rajaram, S. Wheat Quality Traits and Quality Parameters of Cooked Dry White Chinese Noodles. Euphytica. 2003, 131(2), 147–154. DOI: 10.1023/A:1023972032592.
   Web of Science ®Google Scholar