Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality

被引：2
|
作者：
Wang, Xuejuan [1 ]
Xu, Yanshun [1 ]
Jiang, Qixing [1 ]
Yu, Peipei [1 ]
Ma, Wenshui [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 06期
关键词：
surimi; dough; rheological properties; noodle; quality; sensory evaluation; RESPONSE-SURFACE METHODOLOGY; SPAGHETTI COOKING QUALITY; SENSORY PROPERTIES; PHYSICOCHEMICAL PROPERTIES; RICE FLOUR; PROTEIN; STARCH; BREAD; TRANSGLUTAMINASE; IMPROVEMENT;
D O I：
10.3136/fstr.20.1191
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the effect of surimi on the rheological properties of dough and the quality of noodles in terms of cooking quality, appearance, texture and sensory properties. The results showed that dough development time, stability time, elastic modulus (G') and viscous modulus (G '') increased with increasing content of surimi in the range of 30 - 50%. Noodles with surimi exhibited lower cooking loss and water absorption. Textural analysis showed that cooked noodles with surimi displayed higher firmness, springiness and chewiness than noodles without surimi. The sensory value of noodles significantly increased when 30% and 40% surimi was added. Surimi could be used for making noodle to improve the overall quality of noodle when used in proportions between 30% and 40%.
引用
收藏
页码：1191 / 1197
页数：7
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