Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism
JinRong Wang, Xiao‐Na Guo, Zhen Yang, Jun‐Jie Xing, Ke‐Xue Zhu
Abstract
Abstract Background and objectives Chinese traditional hand‐stretched dried noodles (CHDN) have been a staple for thousands of years in China and are increasing popular worldwide. NaCl and resting play key roles in the production of CHDN. This study was designed to investigate the combined effect of salt addition and resting on rheology of CHDN dough. Findings The results of our study showed that the storage modulus ( G ′), loss modulus ( G ″), Tanδ, and extensional property of dough increased with the increased levels of NaCl and peaked at 4% NaCl. These changes were due to that salt promoted the aggregation of gluten in dough by increasing the hydrogen bonds and hydrophobic interactions among gluten subunits. The resting process resulted in decreased G ′, G ″, and extensional strength, while it increased Tanδ, extensibility, and the extensional area, and these were caused by gluten relaxation and gliadin aggregation. The increased addition of NaCl accelerated the change in small deformation rheology of dough during resting but decelerated the change in extensional property. Conclusions Increased salt additions could increase the extensibility and extensional strength of rested dough and extend the changing time in extensional property of CHDN dough during resting. In conclusion, increased salt addition would enhance the processing property and extend the resting time of dough during the production of CHDN. Significance and novelty The combined effect of NaCl addition and resting on the rheology of the dough for CHDN preparation and the underlying mechanisms were investigated. This study provides insights into the production of CHDN.