title: Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
abstract: Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles.
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
authors.forename: Sungmin
authors.initials: S
authors.lastname: Jeong
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
authors.forename: Hee Won
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: suyonglee@sejong.ac.kr.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry; D055595:Mechanical Phenomena; D012275:Oryza / Q000737:chemistry*; D012212:Rheology; D014908:Triticum / Q000737:chemistry*; D015028:Zein / Q000737:chemistry*
chemical_list: D005983:Glutens; D015028:Zein
keywords: Gluten-free; Noodle; Rice flour-zein composite; Sheeted dough; Viscoelasticity