Rheological properties of instant fried noodle dough as affected by some ingredients
Rheological properties of instant fried noodle dough as affected by some ingredients
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DOI：
10.1002/jsfa.2381
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发表时间：
2006-03
影响因子：
4.1
通讯作者：
L. Yu;M. Ngadi
中科院分区：
文献类型：
--
作者：
L. Yu;M. Ngadi
研究了水分、胶质、淀粉等原料对方便油炸面面团流变学特性的影响。使用小麦粉（100%）、0-0.3%瓜尔胶、0-7.5%淀粉和30-42%水分的混合物来配制面条面团。面条面团的流变学特性受各组分及其相互作用的影响。增加水分含量降低面团样品的杨氏模量（E）。在较低水分含量30%的面团中加入树胶增加了E，降低了断裂能（EB），并增加了储能模量（G '）值。淀粉和胶的相互作用影响的流变参数在较高的水分含量的变化。增加淀粉含量在面条面团与较低的胶浓度增加EB到一个点，超过这一点，进一步增加淀粉浓度降低EB。树胶和淀粉改善了面团中的粘合和机械网络。面团中水分不足明显降低了面团的凝聚力，而水分过多则降低了胶和淀粉的功能性。
An experiment was set up to investigate the influence of ingredients such as moisture, gum and starch on the rheological properties of instant fried noodle dough. The noodle dough was formulated using a mixture of wheat flour (100%), 0-0.3% guar gum, 0-7.5% starch and 30-42% moisture. The rheological properties of noodle dough were influenced by the ingredients and their interactions. Increasing moisture content decreased Young's modulus (E) of dough samples. Addition of gum to dough at a lower moisture content of 30% increased E, decreased the energy at break (EB) and increased the storage modulus (G') values. Interactions of starch and gum influenced changes in the rheological parameters at higher moisture contents. Increasing starch content in noodle dough with a lower gum concentration increased EB to a point beyond which further increase in starch concentration decreased EB. Gum and starch improved the binding and mechanical network in the dough. Insufficient water in the dough apparently reduced cohesion in the dough whereas excess water reduced the functionality of gum and starch.