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Effect of sodium alginate on the quality of highland barley fortified wheat noodles
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NSTL
Elsevier
The impact of sodium alginate (SA) addition on the dough rheological properties and quality of highland barley-wheat composite noodles (HBWN) was systematically investigated. HBWN were prepared by 40% substitution of wheat flour with highland barley flour. And SA was added to HBWN in proportions of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%. The results showed that SA enhanced the noodle quality regardless of the SA concentration, embodying in a lower cooking loss and water absorption, an increased hardness and springiness. Dynamic rheology analysis showed that SA addition elevated G' and G '' of dough. Pasting profiles of samples indicated that SA boosted the peak viscosity of starch granules. The relative crystallinity and ordered structures of the starch respectively obtained from X-ray diffraction and Fourier transform infrared spectroscopy decreased with the SA addition (0.1%-0.5%). Meanwhile, impact of SA on the molecular distribution of gluten network in HBWN was evaluated by SE-HPLC. SA induced protein depolymerizations in HBWN, resulting in the reduction of glutenin macropolymer (GMP). SEM and CLSM results exhibited that higher SA concentration (0.3%-0.5%) could promote the protein-starch interaction and contribute to a uniform and compact structure, which improved rheological properties of dough and texture properties of HBWN.
NSTL
Elsevier
