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

文献类型： 外文期刊

第一作者： Liu, Rui

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

作者机构：

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

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

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.

分类号： TS2`TS201.2

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