Effects of quantity and rheological properties of glutenin macropolymer on the physical properties of extruded noodles made from flour mill streams

被引：7

作者：

Hu, Chongxue ^{[1
]}

Zhang, Yingquan ^{[1
]}

Don, Clyde ^{[2
]}

Zhang, Bo ^{[1
]}

Guo, Boli ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agr Prod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

[2] Clyde Don Consultancy Food Phys Lab, Ambachtsweg 5, NL-6581 AX Malden, Netherlands

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 57卷 / 09期

基金：

中国国家自然科学基金;

关键词：

extruded noodles; flour mill streams; glutenin macropolymer; quality properties; WHEAT-FLOUR; PROTEIN-COMPOSITION; PARTICLES; PATTERNS; QUALITY; DOUGH;

D O I：

10.1111/ijfs.15897

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Four extruded noodles with same variety wheat flour mill streams (FMS) from the centre to the outer layer of the endosperm and 1 round or 3 rounds of extrusion have different quantity and rheological properties of glutenin macropolymer (GMP). The results showed that the GMP content and the G' plateau value of GMP-gel of the extruded noodles were 0.074 similar to 0.093 [g/(g noodle)] and 575 similar to 1895 Pa, respectively. Meanwhile, the freezing water content, the cooking loss, the textural hardness and the springiness of the extruded noodles were 11.4 similar to 19.5 [g/(100 g water)], 1.7 similar to 2.0 [g/(100 g water-insoluble noodle)], 5378 similar to 6112 g and 83.4 similar to 90.8%, respectively. Compared to 1 round, extruded noodle with 3 rounds extrusions had slowly decreasing G' with strain increasing, a significantly low freezing water content and cooking loss (P < 0.05) and high hardness. Extruded noodle with high G' in GMP-gel had relatively high springiness.

引用

页码：5827 / 5836

页数：10

共 36 条

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