Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development
Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, Tabussam Tufail, Qin Guo, Jiyao Zhang, Bin Xu
Abstract
Summary Noodles are a popular staple food for many Asian populations. This study aimed to explore the effects of different resting temperatures (15, 25, 35, 45 °C) and humidity (65%, 75%, 85%, 95%) on the quality of long‐life noodles (LL noodles) by considering the moisture migration and microstructure of gluten network in dough sheets. According to results, at resting conditions (25 °C and 95% relative humidity), the dough sheet exhibited a shorter transverse relaxation time of tightly bound water (T 21 ) and higher relative content (A 21 ), which facilitated a tight combination between other components and water molecules. Additionally, a dense and uniform distribution of gluten network was achieved at 25 °C and 95%, due to a reduction in average length and width of gluten network lines, as well as to increased branching rate. Therefore, LL noodles were endowed with a lower cooking loss rate and higher water absorption rate, and the texture properties including chewiness, hardness, smoothness and elasticity were at optimal level. The present work demonstrated the possibility of using a resting at 25 °C and 95% humidity to enhance the uniformity of gluten network and texture of dough sheets and significantly improved the texture properties of LL noodles.