Effect of wheat gluten on the quality of potato hot dry noodles
XIONG Tian, HE Jianjun, CAI Fang, WANG Shaohua, SHI Jianbin, CAI Sha, SUI Yong, CHEN Xueling, FAN Chuanhui, MEI Xin*
(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Sub-Center of Agricultural Product Processing Research,Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China)
Abstract: To improve the quality and stability of potato hot dry noodles,the effects of the amount of wheat gluten on the characteristics of mixed flour and the quality characteristics of fresh and cooked potato hot dry noodles,such as cooking,texture and storage,were studied based on the comprehensive analysis of basic components and physicochemical properties of wheat gluten.The results showed that wheat gluten has poor solubility and water retention,but good foaming and emulsifying properties.With the increase of gluten content in the mixed powder,its water holding capacity decreased and its water absorption and swelling capacity increased.Moreover,with the increase in the amount of wheat gluten,the water absorption of hot dry potato noodles showed a downward trend,the cooking loss rate increased first and then decreased.Besides,the shear and tensile properties of fresh wet and cooked noodles decreased first and then increased,and the shear and tensile properties of the fresh and wet potato hot dry noodles were higher than those of the cooked potato hot dry noodles when the amount of gluten was the same.The optimal addition amount of gluten is 10%-15%,under which the shear force of the potato hot dry noodle was the smallest,the tensile force and viscosity were moderate with good texture properties.The quality stability of potato hot dry noodles could be improved by storage after cooking.
熊添,何建军,蔡芳,等. 谷朊粉对马铃薯热干面品质的影响[J]. 食品与发酵工业, 2021, 47(2): 205-211.
XIONG Tian,HE Jianjun,CAI Fang,et al. Effect of wheat gluten on the quality of potato hot dry noodles[J]. Food and Fermentation Industries, 2021, 47(2): 205-211.
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2021, Vol. 47 
