Details

Autor(en) / Beteiligte

• Cao, Geng
• Chen, Xueting
• Hu, Bingbing
• Yang, Zuoqian
• Wang, Man
• Song, Shuang
• Wang, Lei
• Wen, Chengrong

Titel

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

Ist Teil von

• Ultrasonics sonochemistry, 2023-03, Vol.94, p.106322-106322, Article 106322

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2023

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p < 0.05) improved after ultrasonic treating. As the increasing of ultrasonic power, compared to FC, the creep strain, recovery strain, semi-bound water, and free sulfhydryl (SH) contents of surimi-wheat dough decreased at first and then increased significantly (p < 0.05). The α-helix and β-turn content of dough increased at first and then decreased after ultrasonic treatment, while the β-sheet was reversed. The surimi-wheat dough network structure was improved by ultrasonic treatment, with the densest and continuous pore size in 21.33 W/L, but the dough structure was broken and loose (>21.33 W/L), which consisted of the hardness, elasticity, chewiness, resistant and cooked quality of surimi-wheat noodles. This work elucidated the effect of ultrasonic power on the performance of surimi-wheat dough, and the optimal ultrasound power was obtained, thereby improving the nutritional properties and the quality of surimi-wheat noodles.