title: Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.
abstract: With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan 430070, Hubei Province, PR China; Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA. Electronic address: nmjay417@hotmail.com.
authors.forename: Meng
authors.initials: M
authors.lastname: Niu
authors.affiliation: Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA. Electronic address: ghou@wmcinc.org.
authors.forename: Gary G
authors.initials: GG
authors.lastname: Hou
authors.affiliation: South Dakota State University, 2380 Research Parkway, Room 113C, Brookings, SD 57007, USA. Electronic address: jykindelspire@gmail.com.
authors.forename: Julie
authors.initials: J
authors.lastname: Kindelspire
authors.affiliation: South Dakota State University, 2380 Research Parkway, Room 113C, Brookings, SD 57007, USA. Electronic address: Padmanaban.Krishnan@sdstate.edu.
authors.forename: Padmanaban
authors.initials: P
authors.lastname: Krishnan
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan 430070, Hubei Province, PR China. Electronic address: zsmjx@mail.hzau.edu.cn.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhao
mesh_terms: D003296:Cooking / Q000379:methods; D045703:Emulsifying Agents / Q000494:pharmacology*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005983:Glutens / Q000032:analysis; D006801:Humans; D008855:Microscopy, Electron, Scanning / Q000379:methods; D013649:Taste / Q000187:drug effects / Q000502:physiology; D011503:Transglutaminases / Q000494:pharmacology*; D014908:Triticum / Q000737:chemistry* / Q000187:drug effects / Q000648:ultrastructure*
chemical_list: D045703:Emulsifying Agents; D005983:Glutens; D011503:Transglutaminases
keywords: Emulsifier; Enzyme; Microstructure; Texture; Whole-wheat noodle