Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Yang, Yuling; Guan, Erqi; Zhang, Tingjing; Li, Mengmeng; Bian, Ke

doi:10.1111/1750-3841.15057

Cited by 14 publications

(6 citation statements)

References 27 publications

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“…Polymeric wheat proteins, which are responsible for dough strengthening, lead to the development of strong, firm, cohesive, and springy instant noodles. Similar results were revealed by Yang et al (2020) through establishing a relationship among dough rheological parameters and noodles' quality. Tanδ which is the indicator of the balance between viscous and elastic nature of dough was found in great coherence with the hardness of the noodles with R 2 = 0.786 at 95% significance level.…”

Section: Resultssupporting

confidence: 89%

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural qual-

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Section: Resultssupporting

confidence: 89%

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Dewan

Chaudhary

Khatkar

2022

Food Processing Preservation

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“…Rheological properties were analyzed according to the method of Yang et al (2020) with some modifications. A RS600 HAAKE rheometer (Thermo Fisher Haake, Germany) equipped with a P35 Ti L plate using a gap of 1.0 mm was used to measure the viscoelastic properties of dough sheets.…”

Section: Methodsmentioning

confidence: 99%

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Zhang

Guo

Xiong

et al. 2022

Food Processing Preservation

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Soy protein isolate, soy protein hydrolysate (SPH), and texturized soy protein (TSP) were used to fortify flour nutrition, and the rheological properties of dough and qualities of noodles were determined. Soy proteins increased the peak viscosity of flour paste. Dough fortified with TSP also exhibited more solid-like behavior with the highest storage modulus, while dough fortified with SPH showed the lowest storage modulus. Soy proteins increased the cooking loss of noodles. The protein loss of SPH-W noodles was up to 32.0%, much higher than wheat noodles, 13.3%, while the protein loss of TSP-W noodles was only 14.3%. Three types of soy proteins weakened the gluten network on different levels. The larger protein molecules in TSP linked with glutenin and formed the higher molecular polymers, counterbalancing the weakening effects deriving from the interfering with the glutenin-glutenin linkages. Therefore, TSP is more suitable to utilize in noodles. Practical applicationsWheat flour noodles are widely consumed in most countries, so the protein quality in noodles is critical to consumer health. The essential amino acid, lysine, is relatively deficient in wheat proteins. Soy protein is rich in lysine and could be used to fortify the nutrition of flour products. However, some negative effects of soy protein on the qualities of flour products have been observed. Therefore, we modified Soy protein isolate (SPI), hoping to increase the interaction between soy protein and wheat protein, and reduce the negative impacts of soy protein on qualities of noodles. Results showed texturized soy protein exhibited fewer negative effects on noodle qualities than SPI and soy protein hydrolysate. The results presented in this study provided us with some useful information about how to select soy proteins to fortify noodle nutrition.

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“…Seven samples were prepared for each replicate from the same batch of dough and the results were averaged. According to the original data of F‐δ, strain (ε), strain rate (

\dot{ε}, s^{- 1}

), and stress (σ, Pa) were calculated, and apparent biaxial tensile viscosity (ABEV) (η, Pa·s) was finally obtained (Yang et al., 2020):

ε = - \frac{1}{2} \ln (\frac{H_{0} - δ}{H_{0}})

\dot{ε} = \frac{d_{ε}}{d_{t}} = - \frac{ν}{2 (H_{0} - δ)}

σ = \frac{F}{π R^{2}} = \frac{F}{π {R_{0}}^{2}} (1 - \frac{δ}{H_{0}})

η = - \frac{σ}{\overset{•}{ε}}

where ν , displacement speed; H 0 , the initial height of dough; R , the radius of the dough; R 0 , the initial radius of the dough.…”

Section: Methodsmentioning

confidence: 99%

“…Seven samples were prepared for each replicate from the same batch of dough and the results were averaged. According to the original data of F-δ, strain (ε), strain rate (̇, −1 ), and stress (σ, Pa) were calculated, and apparent biaxial tensile viscosity (ABEV) (η, Pa⋅s) was finally obtained (Yang et al, 2020):…”

Section: Biaxial Extension Test Of Doughmentioning

confidence: 99%

“…Vacuum mixing can also make the microstructure of dough more continuous and dense and increase the breaking force and elongation of noodles (Li et al, 2014). In addition, the design of mixing knife simulates the way of applying force to the dough by hand, which makes the vacuum dough mixer have certain advantages in dough preparation (Yang et al, 2020). Protein content, mixing time, water amount, vacuum degree, and mixing speed are the most important factors that affect the quality of the dough and the final product.…”

Section: Introductionmentioning

confidence: 99%

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Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Yang

Guan

Zhang

et al. 2021

Journal of Food Science

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Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08 MPa) on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90 rpm/min) and water content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06 MPa) could promote the full contact between flour and water and improved the water‐holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06 MPa, with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decrease in tensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p < 0.05). The proper vacuum mixing allowed the preparation of dough to require more water and less energy. Practical Application In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.

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Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Cited by 14 publications

References 27 publications

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

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