Canadian Grain Commission
Symbol of the Government of Canada

Using ultrasound to characterize fresh yellow alkaline noodles



References

  • American Association of Cereal Chemists. (2000). Approved Methods of the AACC, tenth ed. AACC International, St. Paul, MN.
  • Autio, K., Kruus, K., Knaapila, A., Gerber, N., Flander, L., and Buchert, J. (2005). Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough. Journal of Agricultural and Food Chemistry, 53, 1039-1045.
  • Alava, J.M., Sahi, S.S., Gracia-Alvarez, J., Turo, A., Chavez, J.A., Gracia, M.J., and Salazar, J. (2007). Use of ultrasound for the determination of flour quality. Ultrasonics, 46, 270-276.
  • Basman, A., Koksel, H., & Ng, P.K.W. (2002). Effects of transglutaminase on SDS-PAGE patterns of wheat, soy, and barley proteins and their blends. Journal of Food Science, 67, 2654-2658.
  • Bellido, G.G. (2007). Creation, growth and stability of aerated structures in chemically leavened wheat flour dough systems and relationships to mechanical properties assessed with low-intensity ultrasound. PhD Thesis, University of Manitoba, Canada.
  • Bellido, G.G., and Hatcher, D.W. (2009). Asian noodles: revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods. Journal of Food Engineering, 92, 29-36.
  • Bellido, G.G., and Hatcher, D.W. (2009). Stress relaxation behaviour of yellow alkaline noodles: effects of deformation history. Journal of Food Engineering, 93, 460-467.
  • Bellido, G.G., Scanlon, M.G., Page, J.H., and Hallgrimson, B. (2006). The bubble size distribution in wheat flour dough. Food Research International, 39, 1058-1066.
  • Bellido, G.G., Scanlon, M.G., and Page, J.H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49, 212-218.
  • Bloksma, A.H., and Bushuk, W. (1988). Rheology and chemistry of dough (3rd ed.). In Y. Pomeranz (Ed.). Wheat: Chemistry and Technology (Vol. 2) (pp. 131-218). St. Paul, MN: American Association of Cereal Chemists, Inc.
  • Cobus, L.A.E.B., Ross, K.A., Scanlon, M.G., and Page, J.H. (2007) Comparison of ultrasonic velocities in dispersive and nondispersive food materials. Journal of Agricultural and Food Chemistry, 55, 8889-8895.
  • Elmehdi, H.M. (2001). An ultrasonic investigation of the effect of voids on the mechanical properties of bread dough and the role of gas cells in determining the cellular structure of freeze-dried breadcrumb. PhD Thesis, University of Manitoba, Canada.
  • Elmehdi, H.M., Page, J.H., and Scanlon, M.G. (2004). Ultrasonic investigation of the effect of mixing under reduced pressure on the mechanical properties of bread dough. Cereal Chemistry, 81, 504-510.
  • Garcia-Alvarez, J., Alava, J.M., Chavez, J.A., Turo, A., Gracia, M.J., and Salazar, J. (2006). Ultrasonic characterization of flour-water systems: a new approach to investigate dough properties. Ultrasonics, 44, 1051-1055.
  • Hatcher, D.W. (2001). Asian noodle processing. In: Owens, G., Cereals Processing Technology (pp. 131-157). Cambridge, UK: Woodhead Publishing.
  • Hatcher, D.W., Edwards, N.M., and Dexter, J.E. (2008a). Effects of flour particle size and starch damage and alkaline reagent on yellow alkaline noodle characteristics. Cereal Chemistry, 85, 425-432.
  • Hatcher, D.W., Bellido, G.G., Dexter, J.E., Anderson, M.J., and Fu, B.X. (2008c). Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats. Journal of Texture Studies, 39, 695-708.
  • Kidmose, U., Pedersen, L., and Nielsen, M. (2001). Ultrasonics in evaluating rheological properties of dough from different wheat varieties and during ageing. Journal of Texture Studies, 32, 321-334.
  • Kruger, J.E., Anderson, M.H., and Dexter, J.E. (1994). Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chemistry, 71, 177-182.
  • Létang, C., Piau, M., Verdier, C., and Lefebvre, L. (2001). Characterization of wheat-flour-water doughs : a new method using ultrasound. Ultrasonics, 39, 133-141.
  • Leroy, V., Fan, Y., Strybulevych, A.L., Bellido, G.G., Page, J.H., and Scanlon, M.G. (2008). Investigating the bubble size distribution in dough using ultrasound. In G. M. Campbell et al. (Eds.). Bubbles in Food 2: Novelty, Health and Luxury (pp. 51-61). St. Paul, MN: AACC Press.
  • Oh, N.H., Seib, P.A., Deyoe, C.W., and Ward, A.B. (1983). Noodles I: Measuring the textural characteristics of cooked noodles. Cereal Chemistry, 60, 433-438.
  • Povey, M.J.W. (1997). Ultrasonic Techniques for Fluids Characterization (pp. 214). San Diego, CA: Academic Press.
  • Scanlon, M.G. (2004). Low-intensity ultrasound for food research and the food industry. Food Research International, 37, 535-536.
  • Steffolani, M.E., Perez, G.T., Ribotta, P.D., Puppo, M.C., and Leon, A.E. (2008). Effect of transglutaminase on properties of glutenin macroplymer and dough rheology. Cereal Chemistry, 85, 38-43.