Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel

The effects of soybean oil-candelilla wax oleogel on the rehydration of hot air-dried noodles during cooking were evaluated in terms of rheological, microstructural, and tomographical characteristics. The viscoelastic and tensile measurements showed more viscous properties of noodle doughs with increasing levels of oleogels. Compared to the control without oleogel, the oleogel noodles showed higher thermal conductivity that could be correlated...