Reconstituted noodles containing multi-grain are superior to plain noodles in terms of health benefits, but their lower gluten levels cause deterioration in cooking performance and textural quality. To this end, this study investigated the efficacy of gluten pre-hydration in a model dough. The results indicated that, with the increase in the ratio of pre-hydrated gluten, the final hydration level of gluten in reconstituted noodles, the proportion of ordered secondary structures of gluten, and the intensities of molecular interactions continuously increased, resulting in a more compact gluten network. This made the dough more deformable, granting noodles higher cooking resistance (optimal cooking time: 230 s to 265 s) and hardness (1837 g to 2538 g). Gluten pre-hydration was more effective, convenient, and cost-efficient than existing methods in improving the quality of reconstituted noodles. However, it lowered the yield and transparency of cooked noodles and made them yellowish.
The particle size distribution (PSD) has a significant influence on the fresh and final properties of cement and its derived products. In this paper, CSA cements with three different mean diameters (D 50 ), ranging from 6.04 to 26.62 μm were prepared by milling. The pre-hydration behavior was quantitatively analyzed, including the degree of pre-hydration, the dynamic change of mineral assemblage and the morphology of the prepared CSA cement exposed to 57%, 75% and 97% relative humidities (RHs) for up to 90 days. Hydration kinetics, porosity, and compressive strength of the cement paste made with fresh and pre-hydrated CSA cement with different PSD were also characterized. The results show that pre-hydration of CSA cement at RH higher than 75% has detrimental effects on the hydraulic activity and strength gain of CSA cement. However, coarser CSA cement (D 50 = 26.62 μm) does not only show better resistance to pre-hydration, but also higher compressive strength and lower porosity.
危险品化学品经营许可证（带存储）