Effects of Dry-Heated Egg White on Rheological Properties and Structure of Chinese Type Noodles

Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough

“…Breaking stress of the starch gel was increased by addition of the spray-dried egg white powder, and further increment in the stress was observed by addition of the dry-heated egg white powder. The dry-heated egg white showed more effective enhancement of the breaking stress, and these data coincided with the previous result (Tachi et al, 2004).…”

“…These data suggest that the dry-heated egg white protein interact with starch molecules and/or the starch gel network more than wheat proteins, and there were some differences in interactions between the spray-dried and the dry-heated egg whites. However, Tachi et al (2004) reported much greater improvement of rheological and sensory properties of Chinese noodle. These data seem to show that the dry-heated egg white proteins affect the interaction between starch and gluten and the effect brings about an improvement in the rheo-10gical property of the noodles.…”

“…Effect of the dry-heated egg white on the starch gel The dry-heated egg white effectively increased breaking stress, instantaneous elasticity, tensile strain and sensory properties of Chinese noodles compared to the spray-dried egg white, as well as the noodles containing no egg white (Tachi et al, 2004). In order to clarify the mechanism, we evaluated the effect of the dry-heated egg white on starch gel.…”

“…As for other properties, Tachi et al (2004) reported an improvement in Chinese noodles (Chukamen in Japanese), made from wheat flour and alkaline solution (Kansui), by the addition of dry-heated egg white. The dry-heated egg white increased breaking stress, instantaneous elasticity and Abbreviations: FT-IR.…”