Abstract：
:The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu R,Xing Y,Zhang Y,Zhang B,Jiang X,Wei Ydoi
10.1016/j.foodchem.2015.04.045subject
Has Abstractpub_date
2015-12-01 00:00:00pages
328-36eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00591-9journal_volume
188pub_type
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