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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Frozen food has been much more popular in China in recent years. It is also a high requirement for the eating quality with the popularity of frozen food. The size of the internal ice crystal has been the most important factor in the quality. Common freezing includes flat plate freezing, spiral tunnel freezing, and liquid nitrogen spraying. Different freezing can often be chosen, according to the characteristics of the product. The process can convert the free water into ice in food, thus reducing the water activity in the food matrix. The immobilization of free water can inhibit the growth of microorganisms, and then slow down the enzymatic and chemical degradation reactions for less food spoilage. The speed and size of the ice crystals can be critical to the quality of the frozen food. It is preferred that the small-sized ice crystals are normally distributed within the cells in some foods with a cellular structure (such as fruits, vegetables, and meat). As such, the high quality of foods can also be maintained for the least damage to the cellular structure. But, the large ice crystals can result in an icy and sandy taste, which is unacceptable to the consumers. Therefore, it is a common demand from the industry and consumers to reduce the size of ice crystals for the better quality of products. A magnetic field has been an emerging physical way to fully characterize by the strong penetration in the food raw materials. There are some variations in the motion and water distribution state of water molecules in food, thereby accelerating the freezing rate. Therefore, the frozen product quality can be much closer to the fresh state. This study aims to explore the effect of magnetic field-assisted freezing on the quality of frozen cooked noodles. Different magnetic field intensities were selected to assist the frozen noodles: 3, 6, 9, 12, 15, and 18 Gs. The control group (CK) was set as the blank group without the addition of a magnetic field. The results showed that the freezing rate of frozen cooked noodles was significantly (P<0.05) accelerated by 4 min, while the whiteness, hardness, chewiness, shear force, and the content of bound water in the water distribution state significantly (P<0.05) increased by 2.37%, 7.40%, 12.41%, 19.20%, and 10.95%, respectively, whereas, the cooking loss, the content of freezer water, and the aging degree of starch molecules significantly (P<0.05) decreased by 17.88%, 9.44%, and 0.22%, respectively, compared with the CK under the magnetic field intensity of 12 Gs. There were much more uniform and fine ice crystals in the micro-structure in this case. The freezing rate of the noodles was accelerated under the action of the magnetic field. The growth of ice crystals was then inhibited for less mechanical damage to the inside of the frozen cooked noodles. There were also some changes in the movement state of the water molecules in the frozen cooked noodles. The disorder has developed into order, which reduced the energy consumed by the movement of water molecules. The water distribution state also changed to make the internal structure of the frozen cooked noodles more stable with the increase in the bound water. The best freezing performance was also achieved in the magnetic field strength of 12 Gs. The magnetic field can be expected to improve the quality of frozen cooked noodles. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study was to investigate the relationship between wheat flour quality and texture characteristics of frozen cooked noodles for different wheat cultivars. Thirty kinds of winter wheat flours in Henan Province were collected as the experimental material. The content of protein was studied with the FOSS 2300 automatic Kjeldahl apparatus and the rheology properties and RVA indices were also determined. The texture indices were measured after the flour was made into frozen cooked noodles. Relationships between the wheat flour variety and the texture properties of frozen cooked noodles were investigated by descriptive statistics, principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that hardness was very significantly associated with wet gluten, pasting temperature, degree of softening and farinograph quality number (P＜0.01). Firmness was very significantly associate with protein, wet gluten, starch, final viscosity, setback, pasting temperature, water absorption, dough stability, dough development, degree of softening, farinograph quality number, area of drawing curve, extensible resistance and maximum resistance (P＜0.01). Breaking strength was significantly associated with all the qualities of flour except breakdown, peak time and extensibility (P＜0.01). Based on the scree plot and the contribution rate of variance, 5 principal components were extracted by the principal component analysis, which could reflect 84.023% of the information of original variables. According to the principle of 0.5, the first factor dominated farinogram stability time, development time, degree of softening, farinogram quality index, tensile curve area, the maximum tensile resistance, tensile resistance, tensile ratio and the maximum tensile ratio, which showed a strong positive correlation. The second factor dominated starch, peak viscosity, final viscosity, low viscosity, setback value and peak time. The third index included protein content, wet gluten and extensibility. The forth factor dominated starch, breakdown, peak time and water absorption. The fifth factor dominated amylose content and pasting temperature. HCA classified 30 varieties into 4 main groups on the basis of the measured parameters, which was consistent with the result of PCA score plots. Among the wheat flours of the first and second groups, the starch content, tensile resistance, the maximum tensile resistance, tensile ratio, the maximum tensile ratio and dough formation time were smaller, while the peak viscosity, low viscosity, final viscosity and setback, protein, wet gluten content, amylose and elongation of frozen cooked noodles were slightly larger. The texture indices were larger and the sensory score was higher in the frozen cooked noodles. Seen from the quality index of wheat flour, texture index and sensory score of frozen cooked noodle, we can find that the flour raw material for making frozen cooked noodles cannot be selected only by the index data of wheat flour and texture data of noodles, and the effect of sensory evaluation should also be considered. The result can provide some theoretical basis for the selection and processing of wheat varieties. [ABSTRACT FROM AUTHOR]