Protein polymerization in dumpling wrappers influenced by folding patterns

Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective

A new technique known as dough crumb-sheet composite rolling (DC-SCR) was used to improve the quality of fresh noodles. However, there is a dearth of theoretical investigations into the optimal selection of specific parameters for this technology, and the underlying mechanisms are not fully understood. Therefore, the effects of dough crumb addition times in DC-SCR on the texture, cooking, and eating quality of fresh noodles were first studied. Then, the underlying regulation mechanism of DC-SCR technology on fresh noodles was analyzed in terms of moisture distribution and microstructure. The study demonstrated that the most significant enhancement in the quality of fresh noodles was achieved by adding dough crumbs six times. Compared with fresh noodles made without the addition of dough crumbs, the initial hardness and chewiness of fresh noodles made by adding six times of dough crumbs increased by 25.32% and 46.82%, respectively. In contrast, the cooking time and cooking loss were reduced by 28.45% and 29.69%, respectively. This quality improvement in fresh noodles made by DC-SCR came from the microstructural differences of the gluten network between the inner and outer layers of the dough sheet. A dense structure on the outside and a loose structure on the inside could endow the fresh noodles made by DC-SCR with higher hardness, a shortened cooking time, and less cooking loss. This study would provide a theoretical and experimental basis for creating high-quality fresh noodles.

Folding during sheeting improved qualities of dried noodles through gluten network proteins

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

Carboxymethyl chitosan (CMCh), an ampholetic chitosan derivative, has found broad applications in the food industry. However, its cryo-protective properties remained less explored compared to other viscous polysaccharides, such as carboxymethyl cellulose, carrageenan etc., which have been widely utilized as frozen food additives. In this study, we investigated the effect of CMCh addition to frozen dough in terms of water state, protein structure, and the textural properties of prepared frozen dumpling wrappers. Results indicated that CMCh restricted the water migration in dough and delayed protein deterioration during frozen storage. Specifically, the content of freezable water in dough was reduced and the water distribution became more uniform as reflected by DCS and LF-NMR analysis. CMCh also stabilized disulfide bond and secondary structures of the protein, leading to inhibition of dough rheology changes. Accordingly, the obtained frozen dumplings wrappers demonstrated decreased cracking rate and water loss, and improved textural properties. Moreover, CMCh with higher degree of carboxymethyl substitution (DS: 1.2, CMCh-B) exhibited better cryo-protective effects compared to CMCh of lower DS (DS: 0.8, CMCh-A). Our study provides novel insights and scientific basis for the development of ampholetic polysaccharides as high-performance food additives.

DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS

The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object.