Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Cuicui Li, Qiyu Lu, Zipeng Liu and Huili Yan
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Cuicui Li: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China
Qiyu Lu: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China
Zipeng Liu: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China
Huili Yan: School of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 3, 246-254

Abstract: The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

Keywords: cooking loss; microstructure; optimum cooking time; water absorption; texture (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:326-2017-cjfs

DOI: 10.17221/326/2017-CJFS

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