Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles
Aastha Dewan, Nisha Chaudhary, B. S. Khatkar
Abstract
Abstract In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural quality improved with glutenins addition and deteriorated with gliadins incorporation. Dough microstructure revealed denser and compact network with extended strands on glutenins addition, whereas gliadins supplementation produced shorter sheeted network. Surface microstructure of developed instant noodles displayed smooth continuous sheet on glutenins incorporation which served as barrier for oil absorption; on the contrary, gliadins addition created porous and rough surface that ensued higher oil intake. Thus, strengthening and weakening effect of gluten fractions was elucidated in generating better quality instant noodles. Practical applications Selection of wheat variety with appropriate protein content or incorporation of strength providing gluten fraction in weak variety for improving instant noodles cooking and textural quality with reduced oil uptake.