Effect of Hydroxypropyl Methylcellulose on Dough Characteristics and Fried Dough Sticks Quality
Hydroxypropyl methylcellulose(HPMC)with different amounts was used to prepare the fried dough sticks,and the hardness,chewiness and elasticity of the fried dough sticks were quantitatively analyzed by physical property analyzer and soxhlet extractor.The spatial network structure of dough was qualitatively analyzed by rapid viscometer,kjeldahl nitrogen analyzer and scanning electron microscope to reveal the degree of change in the quality of fried dough sticks.The results showed that the addition of 2％HPMC reduced the content of glutenin macropolymer(GMP)in dough by 7.82％,and reduced the attenuation value and setback value of wheat flour by 10.1％and 11.9％,respectively.At the same time,the addition of 2％HPMC reduced the specific volume of fried dough sticks by 32.80％and the total oil content of fried dough sticks by 55.10％.The results of scanning electron microscopy showed that the addition of HPMC made the dough form a denser spatial network structure.In summary,the results show that HPMC,as a hydrocolloid that can improve the quality of fried dough sticks and reduce the oil content,has great potential in the application of fried noodle products.
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