Effect of mixing time on the structural characteristics of noodle dough under vacuum

卷:188

Liu, Rui ; Xing, Yanan ; Zhang, Yingquan ; Zhang, Bo ; Jiang, Xuju ; Wei, Yimin

关键词: Dough structural characteristics;    Vacuum mixing;    Textural profile properties;    Microstructure;    Free thiol group;    Glutenin macropolymer;   

DOI  :  10.1016/j.foodchem.2015.04.045

学科分类：食品科学和技术

【 摘 要 】

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. (C) 2015 Elsevier Ltd. All rights reserved.