Effects of Egg Yolk Powder on Dough Properties and Noodle Quality
The effects of egg yolk powder on color,rheological properties,moisture distribution of dough,and textural,cooking,sensory characteristics of noodle were studied by replacing wheat flour with 0％,2％,4％,6％,8％,and 10％egg yolk powder.The results showed that addition of egg yolk powder improved the color of dough and noodles,but had no significant effect on the state of water in the dough.When the amount of egg yolk powder was more than 8％,viscoelasticity of the dough were reduced;When egg yolk powder substitution was less than 8％,cooking loss,water absorption,hardness,peak stickiness,chewiness,and adhesiveness of noodles weren't changed significantly,but the breaking length and force of noodles were decreased.Based on physicochemical and sensory qualities,replacing wheat flour with 4％to 6％egg yolk powder during instant wet noodle processing is feasible.
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