Effects of Matcha Powder on Dough Rheological Properties and Noodle Quality
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Abstract:
In order to expand the application of matcha powder in flour products, mixed flours were produced using wheat flour and matcha powder as the main raw materials. The gelatinization properties of the mixed flours were measured, and a farinograph was used to measure the effects of the different mixed flours on the rheological properties of the resulting dough. Finally, the cooking and texture properties of the prepared matcha noodles were determined. The experimental results showed that at a matcha powder content of 6%, the peak viscosity of the mixed flour, trough viscosity, and gelatinization temperature were 1043/cP, 486/cP, and 87.18 ℃, respectively, accelerating the water absorption, expansion, and gelatinization properties of the mixed powder. At this point, the setback viscosity value decreased from 686/cP to 586/cP, thereby inhibiting aging of the mixed dough. The dough formation and stabilization times were 7.07 min and 10.6 min, respectively, and the gluten network structure of the mixed dough was moderate. When the matcha powder content was 4%~6%, the matcha noodles had a tea aroma, the maximum sensory score was 82, and no significant changes were observed in the cooking loss and water absorption rates. With 6% matcha powder content, the noodle hardness, adhesiveness, and elasticity were 4852/g, 2728/g and 0.089, respectively, which suggested that the noodles were of good quality. Taken together, these findings indicate that the maximum amount of added matcha powder should be 6%.
