The influence of emulsifiers.pdf

at SciVerse ScienceDirect LWT - Food Science and Technology 53 (2013) 61e69Contents lists availableLWT - Food Science and Technology journal homepage: www.elsevier .com/locate/ lwtThe influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles Shiyong Ding a,*, Jun Yang b,**,1 aCollege of Food Science and Technology, Huazhong Agriculture University, Shizishan Street, Hongshan District, Wuhan 430070, China b Frito-Lay RD, 7701 Legacy Drive, Plano, TX 75024, USAa r t i c l e i n f o Article history: Received 1 October 2012 Received in revised form 21 January 2013 Accepted 30 January 2013 Keywords: Rheological characteristics of wheat flour dough Emulsifier Instant noodle* Corresponding author. Tel.: t86 27 139 7135 739 ** Corresponding author. E-mail addresses: dsydzz@ (S. D (J. Yang). 1 Dr. Jun Yang is an employee of PepsiCo Inc. The v are those of the Dr. Jun Yang, and do not necessarily re PepsiCo, Inc. 0023-6438/$ e see front matter
2013 Elsevier Ltd. /10.1016/j.lwt.2013.01.031a b s t r a c t In order to improve processing performance and functionality of wheat flour dough, the influence of emulsifiers including distilled mono-glycerides (DMGs), polysorbate-60 (P60), and diacetyl tartaric esters of mono-glycerides (DATEM) on dough rheological properties and quality of fried instant noodles have been investigated. Farinograph, extensograph, and scanning electron microscopy analysis were con- ducted to characterize the dough rheological property. The addition of P60 and DATEM in dough strengthened its rheological properties, being indicated by high stability, low degree of softening within 12 min, increase in resistance to extension, and enhancement of extensibility in comparison with the control. The quality of noodle including sensory, water content, degree of gelatinization, and oil content was evaluated. As compared to the control, the oil content in fried instant noodle with the addition of 0.2 g P60/100 g