Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content |
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| Affiliation: | 1. Oniris, UMR 6144 GEPEA CNRS, Nantes, F-44307, France;2. CNRS, Nantes, F-44307, France;3. VMI, Rue Joseph Gaillard, 85600 Montaigu, France;1. Department of Food and Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba, Winnipeg, R3T 2N2, Canada;2. Grain Research Laboratory, Canadian Grain Commission, 1404- 303 Main Street, Winnipeg, R3C 3G8, Canada;3. Department of Physics and Astronomy, 301 Allen Building, University of Manitoba, Winnipeg, R3T 2N2, Canada;1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People’s Republic of China |
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| Abstract: | The effects of different mixing parameters (vacuum mixing and mixing time) on oat (70% oat flour) and wheat noodle dough were investigated on the basis of textural properties and gluten formation. The results showed that at a vacuum degree of −0.06 MPa and mixing time of 10 min, oat and wheat dough sheets exhibited the highest resistance to extension and glutenin macropolymer (GMP) content, and had the most compact and uniform gluten network. Compared with wheat noodle dough, oat dough had lower resistance to extension, lower tightly bound water content, and higher GMP content. Microstructural examination showed that oat noodle dough had a more aggregated distribution of gluten protein compared with wheat noodle dough under the optimum mixing parameters. Furthermore, the poor binding ability of vital wheat gluten with water molecules caused the indexes of oat noodle dough to be more strongly affected by the changes in mixing parameters than wheat noodle dough. |
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| Keywords: | Microstructure Textural properties Water distribution Oat noodle dough |
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