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Article Abstract
To explore the influence of rolling speed on texture property of the noodle dough with 34% and 38% water additions, the water status, development of gluten network, and bubble distribution were studied. The dough sheets with 38% water addition had more uniform gluten network, and fewer bubbles, but lower hardness and tensile force because of the softening effect of water. As rolling speed increased, the water mobility increased, gluten network became weakened, and bubble number increased, leading to decreases in texture properties. Dough sheets with 38% water addition were less responsive to changes in rolling speed than that with 34% water addition because of the higher hydration of gluten. With increasing rolling speed, the total length and number of gluten network lines in length direction (rolling direction) reduced more than those in width direction, corresponding to the greater reductions in the texture properties of the dough sheet in length direction.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134359 | DOI Listing |
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