Journal
FOOD CHEMISTRY
Volume 298, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125081
Keywords
Chickpea-wheat composite flour; Dough rheology; Yellow alkaline noodles; Cooking properties; Starch crystalline structure; Protein profile; Confocal laser scanning micrographs
Funding
- National Natural Science Foundation of China, China [31501405]
- Fundamental Research Funds for the Central Universities of China, China [GK201702012]
- Funded Projects for the Academic Leaders and Academic Backbones, Shaanxi Normal University, China [18QNGG010]
- Shaanxi International Science and Technology Cooperation Bases, China [2018SD0015]
Ask authors/readers for more resources
The impact of kansui on the dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles was investigated. For noodle dough, both the relative crystallinity and degree of order obtained from X-ray diffraction and Fourier transform infrared spectroscopy increased with the low level of kansui addition (0.5-1.5%), followed by a decreased trend at higher levels of alkali concentration (2.0-3.0%). Such variation was in accordance with the trend observed for G' and G ''. Based on the confocal laser scanning microscopic observation for cooked noodle samples, the low concentration of kansui addition (0.5-1.5%) protected the well-embedded starch granules being disassociate from the gluten network, whereas with the increased alkali addition (2.0-3.0%), the protein network was impaired with a greater amount of ruptured starch granules being disassociated from the gluten network. The observation corresponded well with the electrophoretic profile, and the results of cooking properties, -SH content, and textural properties of cooked noodles.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available