Journal
FOOD CHEMISTRY
Volume 223, Issue -, Pages 16-24Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.021
Keywords
Whole-wheat noodle; Microstructure; Texture; Enzyme; Emulsifier
Funding
- National Natural Science Foundation of China [31501520]
- Fundamental Research Funds for the Central Universities [2662015QC029, 2662014BQ056]
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With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN. (C) 2016 Elsevier Ltd. All rights reserved.
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