Journal
FOOD CHEMISTRY
Volume 188, Issue -, Pages 328-336Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.045
Keywords
Dough structural characteristics; Vacuum mixing; Textural profile properties; Microstructure; Free thiol group; Glutenin macropolymer
Funding
- China Agriculture Research System [CARS-03]
- Special Fund for Agro-scientific Research in the Public Interest [201303070]
- National Centre for Research on Wheat Industry Technology (China)
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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.
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