title: Effect of mixing time on the structural characteristics of noodle dough under vacuum.
abstract: The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance.
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Yanan
authors.initials: Y
authors.lastname: Xing
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Yingquan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Bruker (Beijing) Scientific Technology Co., Ltd., Beijing 100081, PR China.
authors.forename: Xuju
authors.initials: X
authors.lastname: Jiang
authors.affiliation: Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. Electronic address: weiyimin36@hotmail.com.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Wei
mesh_terms: D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005983:Glutens / Q000032:analysis; D008855:Microscopy, Electron, Scanning; D017550:Spectroscopy, Fourier Transform Infrared; D014908:Triticum / Q000737:chemistry*; D014618:Vacuum
chemical_list: D005983:Glutens; C037302:glutenin
keywords: Dough structural characteristics; Free thiol group; Glutenin macropolymer; Microstructure; Textural profile properties; Vacuum mixing