Effects of Dietary Alkali on Properties of Wheat Starch and Surface Viscosity of Noodles
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Abstract:
In order to study the changes of gelatinization properties of wheat starch and noodles surface viscosity, the effects of dietary alkali on starch gelatinization properties, gel properties, noodle surface viscosity were studied by using low field nuclear magnetic resonance (NMR), rapid viscometer and texture analyzer. The results showed that with the increase of edible alkali, the water absorption and strong binding water content of dough increased, the gelatinization viscosity value of starch increased, and the attenuation value and retrogradation value decreased. The transparency, solubility and swelling rate of starch increased continuously. However, with the increase of freeze-thaw cycles, the water evolution rate of starch decreased. When the dietary alkali was added to 0.4%, the gel breaking strength of the starch decreased to 40.81%, the gel breaking distance increased to 17.99%, and the gel viscosity increased to 30.94%. The addition of dietary alkali can significantly reduce the surface viscosity of noodles. Surface viscosity was negatively correlated with dough water absorption, strong binding water content, starch solubility and gel breaking distance, and positively correlated with starch freeze-thaw characteristics, retrogradation value and attenuation value. Dietary alkali increased gelatinization stability, gel elasticity and freeze-thaw stability of starch, and reduced the degree of adhesion of noodles.
