Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles
Zhili Ji, Man Li, Xinyan Chai, Ji’an Xia, Zhan Wang, Wangyang Shen · 2026
Read Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles by Zhili Ji, Man Li, Xinyan Chai, Ji’an Xia, Zhan Wang, Wangyang Shen (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13276605.txt.
Description
Zhili Ji and colleagues test a plant gum in refrigerated precooked alkaline noodles, in a 2026 food study. Ready noodles lose their springy texture in cold storage as starch firms and water shifts. The gum comes from Artemisia sphaerocephala seeds and is used here at a low dose.
Noodles with the gum lost less material when recooked after four days of refrigeration. Hardness rose far less than in plain noodles, and tensile strength improved by about a third. Water stayed more tightly bound, and microscopy showed a reinforced gluten network wrapping the starch. After reheating, gum noodles recovered texture better and leaked less starch, which supports longer shelf life for convenience products.
Catalog record
| CREATOR | Zhili Ji, Man Li, Xinyan Chai, Ji’an Xia, Zhan Wang, Wangyang Shen |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |