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Effects of dough mixing time before adding konjac glucomannan on the quality of noodles

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Abstract

In this study, effects of 5% konjac glucomannan (KGM) blended with low-protein flour at different dough mixing duration on the properties of dough and noodles were investigated. To prepare the KGM noodle samples, 5% KGM was added after low-protein flour mixed with water for 0, 2 and 4 min, respectively. The three samples above were defined as T0 KGM, T2 KGM and T4 KGM noodle samples, respectively. The results revealed that the elastic modulus (G′) and viscous modulus (G″) of dough both increased with extending dough mixing time before adding KGM. T4 KGM samples showed the least cooking loss. Textural properties including hardness, cohesiveness and tensile strength of KGM noodles had a tendency to increase with a longer dough mixing time before adding KGM. Microstructure of dough and noodles confirmed that a longer dough mixing time before adding KGM made microstructure more compact with a thickened gluten matrix. The sensory quality of the T2 KGM and T4 KGM samples was better than that of the T0 KGM samples.

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Acknowledgements

This work was supported by the grants from National Science Foundation of China (31571791), China Agriculture Reasearch System - Green Manure and National Key-technologies R&D Project (2016YFD0400402) during the 13th 5-year Plan of the People's Republic of China.

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Authors and Affiliations

  1. Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China

    Dan Zhao, Yun Zhou, Hangda Liu, Jianfen Liang & Yongqiang Cheng

  2. Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Japan

    Satoru Nirasawa

Authors
  1. Dan Zhao
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  2. Yun Zhou
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  3. Hangda Liu
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  4. Jianfen Liang
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  5. Yongqiang Cheng
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  6. Satoru Nirasawa
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Correspondence to Yongqiang Cheng or Satoru Nirasawa.

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Zhao, D., Zhou, Y., Liu, H. et al. Effects of dough mixing time before adding konjac glucomannan on the quality of noodles. J Food Sci Technol 54, 3837–3846 (2017). https://doi.org/10.1007/s13197-017-2831-1

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  • DOI: https://doi.org/10.1007/s13197-017-2831-1

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