Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough

The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough restructuring with high gluten wheat flour (50%) and d...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 43; no. 24; pp. 38 - 44
Main Authors Keying MA, Junrong HUANG, Jiajing FU, Huayin PU, Jiwei KUANG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.12.2022
Subjects
frozen storage
gluten protein
reconstituted dough
wheat starch
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Summary:The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough restructuring with high gluten wheat flour (50%) and different proportions of gluten and wheat starch, and the water distribution, rheological properties, pasting characteristics, gel strength, microstructure and hydrogen bond strength were analyzed after freezing storage at 18 ℃ for 20 days, with 100% raw wheat flour as the control group. The results showed that the water in the frozen reconstituted dough gradually migrated from bound water to free water, and the elastic modulus decreased from 125900 Pa to 73020 Pa as the ratio of gluten to wheat starch decreased from 4:1 to 1:4, the pasting parameters increased, andgel hardness from 114.30 g to 181.39 g. Scanning electron microscope showed that the lower the ratio of gluten to wheat starch, the more unfavorable the
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022020107