Glutenin macropolymer in salted and alkaline noodles and its relation with dough properties and cooked noodle texture Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/w9505258q

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  • Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained that varied in dough properties and protein content. GMP was also isolated from both salted and alkaline noodle doughs during processing. Flours were assessed for mixograph attributes, noodle dough rheology using lubricated squeezing flow (LSF), and for cooked noodle texture. Isolated GMP was subjected to rheological testing. Substantial differences in mixograms were evident between varieties in both water and saline solution. However, when an alkaline solution was used dough characteristics were radically changed and only subtle differences between varieties were evident. In both salt and alkali conditions, at 0 h hard wheat doughs had longer LSF relaxation times and higher residual force than soft wheat doughs (p ≤ 0.001). This was consistent with the stronger mixing characteristics of the hard wheats seen in water or saline mixograms but differences between the hard wheats were not as clear using LSF. There was not the same loss of differentiation between varieties in LSF testing of alkaline noodle doughs as seen in alkaline mixographs. LSF maximum force and dough viscosity were higher (p ≤ 0.001) in alkaline doughs than salted, indicating that alkaline doughs were stiffer. Cooked noodle rheology showed that alkaline noodles were stiffer (lower δ) and more elastic (higher G') than salted noodles (p ≤ 0.001). Cooked alkaline noodles were harder than salted noodle after 24 h dough rest (p ≤ 0.001), but not immediately after sheeting (0 h). GMP from alkaline doughs was gummier and stickier than GMP from salted doughs. Gumminess increased in all cases after noodle doughs were compounded. GMP weight decreased with sequential processing and decreased more in alkaline doughs. GMP weight increased after dough rest in salted doughs more so than in alkaline noodle doughs. GMP-G' was noticeably higher in alkaline than salted noodles. After dough resting alkaline GMP-G' increased whereas salted GMP-G' decreased.
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