2019 Volume 52 Issue 6 Pages 386-394
The aim of this study was to determine the physical properties and structural characteristics of wheat noodles after various storage periods. The samples were evaluated after 0, 6, 12, and 24 months of storage. X-ray computed tomography images of sections from dried noodle samples that had been stored for 12 and 24 months showed surfaces with large interstitial structures and high absorption coefficients. Differential scanning calorimetry indicated that as the storage period increased, the enthalpy per 1 mg of dried noodle sample tended to increase, and the first and second endothermic peaks shifted toward lower and higher temperatures, respectively. Such changes would be expected to retard starch gelatinization and protein denaturation.
