Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

• Published in: Ultrasonics sonochemistry Vol. 94; p. 106322
• Main Authors: Cao, Geng, Chen, Xueting, Hu, Bingbing, Yang, Zuoqian, Wang, Man, Song, Shuang, Wang, Lei, Wen, Chengrong
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.03.2023; Elsevier
• Subjects: Cooking; Dough; Flour - analysis; Food Quality; Noodles; Original; Resting; Surimi; Triticum - chemistry; Ultrasound treatment; Water; SS; LF-NMR; FT-IR; Ultrasound treatment; Resting; FITC; TCA; SH; DSC; Dough; SEM; CLSM; FC; Surimi; T2; Noodles
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2023.106322

In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p < 0.05) improved after ultrasonic treating. As the increasing of ultrasonic power, compared to FC, the creep strain, recovery strain, semi-bound water, and free sulfhydryl (SH) contents of surimi-wheat dough decreased at first and then increased significantly (p < 0.05). The α-helix and β-turn content of dough increased at first and then decreased after ultrasonic treatment, while the β-sheet was reversed. The surimi-wheat dough network structure was improved by ultrasonic treatment, with the densest and continuous pore size in 21.33 W/L, but the dough structure was broken and loose (>21.33 W/L), which consisted of the hardness, elasticity, chewiness, resistant and cooked quality of surimi-wheat noodles. This work elucidated the effect of ultrasonic power on the performance of surimi-wheat dough, and the optimal ultrasound power was obtained, thereby improving the nutritional properties and the quality of surimi-wheat noodles.