Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao, Bin; Deng, Jiawen; Li, Mingyue; Li, Hua; Gong, Haodi; Yan, Zhang; Chen, Zhicheng

doi:10.1002/cche.10276

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…Addition of gluten proteins to whole‐wheat flour produces malleable whole‐wheat bread. The use of gluten proteins improves the rheological properties of potato‐wheat blends and also improves the structural properties of noodles (Zhao et al ., 2020). The addition of 2%–4% gluten proteins to buckwheat flour reduced the rate of cooking loss in noodles (Thanushree et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Xie,

Li,

et al. 2023

Int J of Food Sci Tech

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SummaryIn this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G′ and G" modulus decreased, while Tan δ increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was no observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough.

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Section: Introductionmentioning

confidence: 99%

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Xie,

Li,

et al. 2023

Int J of Food Sci Tech

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“…Javaid et al (2018) reported that adding 0.6% xanthan gum increased the cohesiveness of nonfried instant potato noodles, but the cooking loss increased at the same time. Addition of 7.0–9.0% gluten improved the rheological properties of dough and the eating qualities of noodles added with 30% potato flour, but the overall quality is still not good enough (Zhao et al, 2020). Therefore, the innovation of technology to improve the processing and eating qualities of potato noodles is still a challenging issue.…”

Section: Introductionmentioning

confidence: 99%

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

Liao

Liu

et al. 2020

Journal of Texture Studies

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A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.

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Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta

Huamán,

Hurtado,

Prieto

et al. 2024

Ciênc. agrotec.

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Quinoa (Chenopodium quinoa willd) and lentils (Lens culinaris) are ingredients used to enrich or substitute gluten in pasta manufacture due to their high nutritional content. The objective of this work was to develop quinoa noodles with lentils that have similar or superior attributes compared to the product with gluten. Therefore, we evaluated the cooking properties (cooking quality, hydration, rheology), color, and texture profile of noodles developed with different concentrations (10%, 20%, and 30%) of lentil flour (LF) in comparison to commercial wheat pasta (control). ANOVA comparisons were performed on cooking and texture profile attributes, with the best treatment being the one with values that did not significantly differ from the control sample (T0). Thus, T3 (70% quinoa grits and 30% LF) is the formulation that presents better and/or similar attributes to those of the control sample.

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Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Cited by 4 publications

References 33 publications

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta

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