Relationship between the Characteristics of Dough Pieces and the Rheological Properties of Dough during Noodle Production
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Abstract:
The dough pieces made from thirteen wheat varieties were fractionated based on the particle size. The relationship between the particle size (d) of the dough pieces and the rheological properties of the dough with the quality of the produced noodles was investigated. The results showed that the content of dough pieces with d <0.336 mm was significantly negatively correlated with pasting temperature (r=-0.60, P<0.05). The content of dough pieces with d =0.336~0.75 mm was significantly positively correlated with water absorption(r=0.64, P<0.05), while negatively correlated with the degree of softening (r=-0.65, P<0.05) and pasting temperature (r=-0.60, P<0.05). The content of dough pieces with d =0.75~1.5 mm had a very strong negative correlation with the degree of softening(r=-0.74, P<0.01). The content of dough pieces with d = 1.5~2 mm was very strongly negatively correlated with water absorption (r=-0.72, P<0.01) and significantly positively correlated with the degree of softening (r=0.63, P<0.05). The content of dough pieces with d = 2~3 mm was significantly negatively correlated with water absorption (r=-0.63, P<0.05) and very strongly positively correlated with the degree of softening (r=0.78, P<0.01). The content of dough pieces with d = 3~4 mm had a very strong positive correlation with the degree of softening (r=0.69, P<0.01) and was significantly positively correlated with the pasting temperature (r=0.59, P<0.05). The content of dough pieces with d>4 mm was significantly positively correlated with the pasting temperature (r=0.67, P<0.05). The paper draws the conclusion that a high content in dough pieces with d<1.5 mm can improve the quality of the noodles, but a high content in dough pieces with d>1.5 mm may negatively affect the quality of noodles.
