Xiong Xiaoqing, Liu Chong, Song Mengkun, Zheng Xueling
College of Food Science and Engineering Henan University of Technology Zhengzhou P. R. China.
Food Sci Nutr. 2021 Jul 19;9(9):4927-4937. doi: 10.1002/fsn3.2442. eCollection 2021 Sep.
Hollow noodles, also known as Kongxin noodles in China, are traditionally hand-made noodles produced by spontaneous fermentation. It is easy to cook, nutrient-rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation due to its complexity. More recently, new techniques have emerged for producing such noodles industrially using commercial yeasts. However, there are no reports on how to choose the raw materials for making fermented hollow noodles. Therefore, the suitability of eleven local varieties of wheat flour was determined by evaluating their physicochemical, rheological properties, and pasting properties. Flour and dough properties of wheat flour were also correlated with the quality characteristics of hollow noodles. The correlation coefficient data indicated that the color score was negatively correlated with ash content and positively correlated with starch content. Different from ordinary dried noodles, a negative correlation was observed between cooking time (CT) and protein content. Water absorption (NWA) of hollow noodles was negatively affected by extensograph properties. Water absorption of flour (FWA) and extensibility (E) were found to be highly correlated to hollow rate (Hol-R), indicating that these two indexes could predict the fermentation status of hollow noodles. Results showed that wheat flours with higher swelling index of glutenin (SIG), FWA, E, and pasting temperature (PT) had better dough fermentation power and stability and thus were beneficial to the production of high-quality hollow noodles. This study provides a simple method for the industrial production of hollow noodles and provides a basis for the selection of raw materials for their production.
空心面条在中国也被称为孔心面，是传统的通过自然发酵手工制作的面条。它易于烹饪，营养丰富，味道鲜美。然而，由于其制作过程复杂，通过自然发酵难以实现工业化生产。最近，出现了利用商业酵母工业化生产此类面条的新技术。然而，关于如何选择制作发酵空心面条的原材料尚无报道。因此，通过评估11种当地小麦粉品种的物理化学、流变学特性和糊化特性，确定了它们的适用性。小麦粉的面粉和面团特性也与空心面条的品质特征相关。相关系数数据表明，色泽评分与灰分含量呈负相关，与淀粉含量呈正相关。与普通干面条不同，烹饪时间（CT）与蛋白质含量之间呈负相关。空心面条的吸水率（NWA）受拉伸仪特性的负面影响。发现面粉吸水率（FWA）和延伸性（E）与空心率（Hol-R）高度相关，表明这两个指标可以预测空心面条的发酵状态。结果表明，具有较高谷蛋白膨胀指数（SIG）、FWA、E和糊化温度（PT）的小麦粉具有较好的面团发酵能力和稳定性，因此有利于生产高品质的空心面条。本研究为空心面条的工业化生产提供了一种简单方法，并为其生产原材料的选择提供了依据。
