Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles

• Published in: International journal of biological macromolecules Vol. 221; pp. 1228 - 1237
• Main Authors: Cao, Geng, Chen, Xueting, Wang, Nan, Tian, Jie, Song, Shuang, Wu, Xinyu, Wang, Lei, Wen, Chengrong
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 30.11.2022
• Subjects: Dough; Flour; Glutens - chemistry; Konjac glucomannan; Starch - chemistry; Surimi-wheat noodles; Triticum - chemistry; Viscosity; Water; Viscosity; Konjac glucomannan; Dough; Surimi-wheat noodles
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.09.024

It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G′), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.