Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Liu, Shuyi; Liu, Quan; Xue, Li; Obadi, Mohammed; Song, Jiangfeng; Shi-yan, LI; Xu, Bin

doi:10.1016/j.lwt.2021.110920

Cited by 40 publications

(30 citation statements)

References 29 publications

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“…The gluten network structure of dough sheets was obtained using the method of Liu, Liu, Li, Obadi, and Xu (2021). The protein percentage area, average length and width of protein, branching, and end‐point rate of the gluten network were quantitatively calculated.…”

Section: Methodsmentioning

confidence: 99%

Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives

Xue

Hamadou

et al. 2021

Journal of Texture Studies

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The purpose of this study was to elucidate the effects of two-stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of dough sheets, gluten network, and microstructure of cooked noodles. After two-stage resting, the extensibility of dough sheets, the contents of glutenin macro polymer (GMP), and disulfide bonds (S-S) increased significantly (p < .05), whereas the content of sulphydryl group (-SH) significantly declined. From the perspective of microstructure, the average length and width of dough sheets protein experienced a significant reduction (p < .05); however, the branching rate, the number of protein lines, and the total length of the protein lines significantly increased (p < .05). Furthermore, the average network line length and width of cooked noodles were significantly reduced as the branching rate rose (p < .05); meanwhile, the number of holes significantly increased while the average area significantly decreased (p < .05). Overall, the two-stage resting has improved the quality of dried noodles and contributed to a more uniform and compact gluten network distribution.

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Section: Methodsmentioning

confidence: 99%

Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives

Xue

Hamadou

et al. 2021

Journal of Texture Studies

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“…The textural properties of dough sheet were determined by the method of Liu et al (2021) with a texture analyzer (TA‐XT Plus Stable Micro Systems, Godalming, UK). The cuboid samples (described in Section 2.2.2) were extended to 30 mm by the A/KIE probe at the pre‐test, test, as well as post‐test speeds of 2.0, 3.3, and 10 mm/s, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…The branching rate of F-5 and G-5 with high-gluten quality was higher than F-1 and G-1 with low gluten quality, indicating that the uniformity of the gluten network was improved. The end-point rate and lacunarity can be used to characterize the continuity of gluten protein, and lower end-point rate and lacunarity are related to better continuity of the gluten network (Liu et al, 2021). F-5 and G-5 had the lowest end-point rate and lacunarity, suggesting the continuity of the gluten network were the best.…”

Section: Notementioning

confidence: 99%

Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments

Wang

Jiang

Liu

et al. 2022

Journal of Texture Studies

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This study was to compare the results of texture analyzer with those of farinograph and extensograph and determine whether texture analyzer could be used to evaluate the processing quality of highland barley flour (HBF) dough sheet. The farinograph and extensograph tests were used to determine the reconstituted flour properties, a texture analyzer was applied to measure the tensile strength (TS) of HBF dough sheet, and the content of glutenin macropolymer (GMP), free sulfhydryl (-SH) and secondary structure of protein and microstructure in HBF dough sheet were investigated. Furthermore, correlations between these parameters were determined by regression analysis and Pearson correlation coefficient. It was suggested that the reconstituted flours with a higher gluten index showed a higher farinograph quality number (FQN) and greater maximum resistance to extension (R m ). HBF dough sheets with higher gluten index possessed higher GMP and lower free -SH contents, a more ordered secondary structure of protein, resulting in a more compact gluten network and a stronger TS. The regression and correlation analysis showed that TS was positively correlated with FQN and R m . In addition, it was significantly correlated with the content of GMP, -SH, secondary structure of protein and gluten network. It was concluded that texture analyzer could be an alternative approach to evaluate the processing quality of HBF dough sheet. Moreover, the gluten index of flours could be used to predict the processing quality of HBF dough sheet.

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“…Dough resting refers to the process of proofing or maturing noodles, which allows for the modification of the dough's interior structure (Li et al., 2022; Liu, Liu, et al., 2021). The typical resting time for dough crumbs is about 15–30 min (Hou, 2020).…”

Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

“…Liu, Liu, et al. (2021) found that after 30 min of resting, the glutenin macropolymer content in the dough increased and made the gluten network distributed more uniformly and compactly, which might lead to the oil uptake decreasing during frying. During the resting process, attention should be paid to maintaining the moisture of the dough because a large amount of water will evaporate when resting for a long time, which will cause the surface of the noodles to dry and crack, and the process performance will decrease, which will affect the appearance and taste of the noodles (Fu, 2008).…”

Section: The Main Factors Affecting the Oil Content Of Fried Instant ...mentioning

confidence: 99%

Identifying key factors and strategies for reducing oil content in fried instant noodles

Obadi

2022

Journal of Food Science

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Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.

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Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Cited by 40 publications

References 29 publications

Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives

Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives

Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments

Identifying key factors and strategies for reducing oil content in fried instant noodles

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