The impact of extrusion parameters on the glutenin macropolymer content of flour-water dough

Effect of different starch acetates on the quality characteristics of frozen cooked noodles

The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze-thaw stability, and crystalline morphology analyzed by XRD (p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross-linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT-IR) revealed that FCN with the addition of CAS had low decrement in α-helix and β-sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.

Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough

Glutenin macropolymer (GMP) plays a pivotal role in improving dough quality. In this study, a novel Lactobacillus plantarum LB-1 (LB-1) on the fermentation characteristics of dough were investigated from the perspective of GMP. The results showed that the ordered secondary structure (α-helices and β-sheets) content of GMP in dough synergistically fermented by yeast and LB-1 (DYLB-1) was 20.5% more than that in dough fermented by yeast (DY), and the average particle size was 2.46 μm smaller. Moreover, the higher level of total free amino acids and lower free sulfhydryl group (SHf) content in the DYLB-1 indicated that the network structure strength was enhanced. Furthermore, the protein and starch in the DYLB-1 were uniformly and closely connected, which endows the DYLB-1 with excellent rheological and gas production properties. Therefore, the method used to produce the DYLB-1 was recommended as a new strategy for producing high-quality dough.