Changes in Protein Composition of Wheat after Heat-moisture Treatment and its Effect on Noodle Quality
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Abstract:
To investigate the changes in noodle quality after wheat undergoes heat-moisture treatment, the effects of the initial moisture content of wheat (14%~22%), heat-moisture treatment temperature (45~85 ℃), and heat-moisture treatment time (15~90 min) on wheat gluten protein composition and subunit ratio, as well as noodle cooking characteristics, texture characteristics and sensory quality were analyzed. The response surface method was used to predict the best process of heat-moisture treatment of wheat. The results indicated that: After high temperature and long-term heat-moisture treatment, the content of gliadin was significantly reduced, the content of glutenin was increased, the gliadin/glutenin ratio decreased, the content High molecular weight glutenin subunits（HMW-GS）and Low molecular weight glutenin subunits（LMW-GS）was significantly reduced, and the content of γ-subunits was significantly increased. A higher intensity of heat-moisture treatment (moisture content of 22%, temperature＞75 ℃, time＞60 min) would lead to an increase in the cooking loss rate of noodles, and a decrease in hardness, chewiness, elasticity, and sensory scores. The optimal conditions for heat-moisture treatment were found to be a temperature of 56 ℃, an initial moisture content of 18% in wheat, and a duration of 35 minutes. Under these conditions, the sensory score of the noodles was 83.8, the cooking loss rate was 6.02%, and the comprehensive score was 0.93. Compared to the untreated group, the hardness and chewiness of the noodles slightly increased, the water absorption rate increased by 7.63%, and there was no significant difference in sensory scores. In conclusion, appropriate heat-moisture treatment of wheat can improve the quality of noodles.
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Project Supported:
National Key Technologies R&D Program of China (Project Number: 2021YFD2100901)
