Changes in ramen dough and constituent proteins during production by hand

Detalhes bibliográficos
Autor(a) principal: TIAN,Beibei
Data de Publicação: 2022
Outros Autores: CHEN,Jie, LÜ,Yingguo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101377
Resumo: Abstract In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.
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spelling Changes in ramen dough and constituent proteins during production by handramenproteininfrared spectrumslicingAbstract In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101377Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.87622info:eu-repo/semantics/openAccessTIAN,BeibeiCHEN,JieLÜ,Yingguoeng2022-10-10T00:00:00Zoai:scielo:S0101-20612022000101377Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Changes in ramen dough and constituent proteins during production by hand
title Changes in ramen dough and constituent proteins during production by hand
spellingShingle Changes in ramen dough and constituent proteins during production by hand
TIAN,Beibei
ramen
protein
infrared spectrum
slicing
title_short Changes in ramen dough and constituent proteins during production by hand
title_full Changes in ramen dough and constituent proteins during production by hand
title_fullStr Changes in ramen dough and constituent proteins during production by hand
title_full_unstemmed Changes in ramen dough and constituent proteins during production by hand
title_sort Changes in ramen dough and constituent proteins during production by hand
author TIAN,Beibei
author_facet TIAN,Beibei
CHEN,Jie
LÜ,Yingguo
author_role author
author2 CHEN,Jie
LÜ,Yingguo
author2_role author
author
dc.contributor.author.fl_str_mv TIAN,Beibei
CHEN,Jie
LÜ,Yingguo
dc.subject.por.fl_str_mv ramen
protein
infrared spectrum
slicing
topic ramen
protein
infrared spectrum
slicing
description Abstract In this study, tensile strength, slicing, and infrared characteristics were evaluated to determine the changes in ramen dough and constituent proteins during production by hand. The results showed that two variables played important roles during the ramen-making process: the frequency of ramen agent additions and the method of ramen making. After two additions of the ramen agent to the dough, the tensile strength increased to the maximum value. Moreover, the ordered secondary structure of the protein improved, and the starch granules and protein molecules were arranged in an orderly fashion.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101377
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101377
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.87622
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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