Abstract: Poly-γ-glutamic acid (γ-PGA) can affect the properties of dough and improve the quality of noodles. To further study the specific mechanism of action of poly-γ-glutamic acid on noodle dough, Poly-γ-glutamic acid was added to flour in a certain proportion. The effects of γ-PGA on the basic rheology, microstructure, pasting properties and water distribution of noodle dough were studied. The results showed that the maximum tensile force and the stretched area of the noodle dough both increased first and then decreased with the increase of γ-PGA in the range of 0.00%-1.50%. The loss modulus and the loss factor both reached maximum when the addition amount was 0.75%, and G'reached the minimum value when the addition amount was 1.00%. Moreover, with the increase of the amount of γ-PGA (0.00%-1.50%), the microstructure of the gluten network became uneven, loose and damaged. And the gap between the starch particles became larger, and the starch swelled and became irregular. Furthermore, the addition of γ-PGA also reduced the peak viscosity, breakdown value and peak time of noodle dough powder. Additionally, the pasting temperature increased and the setback value decreased when the amount of γ-PGA was 1.00% to 1.25%. The noodle dough added with γ-PGA had a stronger binding force to weakly bound water, the content of bound water decreased and the content of weakly bound water increased. The best quality noodles were obtained with 0.75% γ-PGA addition.
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2020, Vol. 46 
