Use of ultrasound to determine the effects of sheeting work input and barley β-glucan addition on mechanical properties of Asian wheat noodles

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dc.contributor.authorSalimi Khorshidi, Ali
dc.contributor.examiningcommitteePage, John H. (Physics and Astronomy) Fu, Binxiao (Food Science) Corke, Harold (School of Biological Sciences, University of Hong Kong)en_US
dc.contributor.supervisorHatcher, David W. (Food Science) Scanlon, Martin G. (Food Science)en_US
dc.date.accessioned2016-12-20T15:45:50Z
dc.date.available2016-12-20T15:45:50Z
dc.date.issued2014-06-05en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstractEmpirical tests developed for an objective evaluation of noodle texture as well as sensory methods provide no information about the rheological parameters responsible for differences in the texture of Asian noodles. Therefore, there is a need for a technique to evaluate the rheological properties of Asian noodles that is fast, easy and inexpensive. Promising results from ultrasonic assessments of the rheological properties of wheat flour doughs and preliminary noodle studies were an encouragement to use ultrasound to address such need in this thesis. Using ultrasound at a relatively high frequency (1.4 MHz), the rheological properties of raw noodles made with three Canadian wheat varieties at various barley β-glucan (BBG) contents, sheeting work input levels and salt to kansui ratios (formulas) were evaluated. Conventional rheological, i.e., stress relaxation (SR) and uniaxial extension (Kieffer), measurements were employed for comparison purposes. The capability of ultrasound for evaluating the effects of BBG addition and sheeting work input on the rheological properties of raw wheat noodles of this study was confirmed. A greater sensitivity of ultrasound to microscopic changes in noodle dough structure, compared to SR and Kieffer tests, was reflected in differences between the results of ultrasound and those of the SR and Kieffer tests with respect to the influences of flour variety and formula on noodle rheology. Investigations of the density of raw noodles showed that air bubbles were present in the noodle dough matrix. A simple, fast and low-cost method, based on the measurement of noodle dough dimensions during the sheeting process, was proposed for a quick evaluation of noodle dough rheology. The results of the proposed method were in agreement with those of conventional rheological measurements on the effects of flour variety and sheeting work input on noodle texture. The time-dependent effect of kansui on noodle dough structure was confirmed by comparing the results of this new method with those of SR and Kieffer tests with respect to the effect of formula on noodle rheology. Further investigations are proposed to establish this method for quick assessment of Asian wheat noodle rheology.en_US
dc.description.noteFebruary 2017en_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://hdl.handle.net/1993/31962
dc.language.isoengen_US
dc.publisherJournal of Texture Studiesen_US
dc.rightsopen accessen_US
dc.subjectUltrasounden_US
dc.subjectMechanical propertiesen_US
dc.subjectAsian wheat noodlesen_US
dc.subjectSheeting work inputen_US
dc.subjectBarley β-glucanen_US
dc.titleUse of ultrasound to determine the effects of sheeting work input and barley β-glucan addition on mechanical properties of Asian wheat noodlesen_US
dc.typedoctoral thesisen_US
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