Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.
Influence of low-sodium salt on water mobility, chemical interactions, and structural changes in noodles was investigated to explore the underlying mechanisms of noodle quality changes, and the results were in comparison with those of NaCl and KCl.Low-sodium salt increased the cooking loss, hardness, chewiness, maximum tensile strength, and tensile fracture distance of noodles. Low-sodium salt enhanced the interaction of water and non-aqueous components in noodles by reducing water mobility. Besides, chemical interaction test showed that low-sodium salt induced the oxidation of some free SH groups to form S S bonds, and strengthened the hydrophobic interaction and hydrogen bonds of gluten. Fluorescence spectra revealed that low-sodium salt changed the microenvironment of gluten molecules. Scanning electron microscopy (SEM) images showed that low-sodium salt noodles presented a more continuous and compact microstructure. Among the three kinds of salted noodles, some qualities of low-sodium salt noodles were equivalent to or slightly worse than those of NaCl noodles, but higher than those of KCl noodles. Hence, replacing part of NaCl with KCl in noodle products is an effective method to reduce sodium content.
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