Taking frozen noodle dough as the experimental object, the freezable water content, steady-state-rheological properties, water separation rate, and texture properties of frozen noodle dough with different additional amounts of sodium stearoyl lactylate, xanthan gum, gluten, and vitamin C were studied. Results showed that the addition of different amounts of improvers could significantly reduce the freezable water content of frozen noodle dough and enhance the resistance to deformation of the dough. The water separation rate of wheat flour was significantly reduced in a certain range, and the hardness, elasticity, and chewiness of noodles changed significantly with the increase of the improvers. Results showed that the quality of frozen dough and the final product of frozen dough noodles could be better improved by adding a certain amount of improvers.
DU Xianfeng
,
ZHOU Zhou
,
CAO Meng
,
WANG Xuefei
,
WANG Baogang
. Effects of different improvers on quality of frozen dough and noodles[J]. Food and Fermentation Industries, 2024
, 50(2)
: 268
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.033812
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