Abstract
The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating. Differential scanning calorimeter (DSC) was used to determine the extent of gelatinization of wheat starch. It is observed that as surimi added into wheat flour dough it would take 95s to achieve the targeted temperature which was longer than 0% surimi-wheat flour dough with 5s. On the other hand, adding of surimi enhanced the uniformity of temperature distribution during microwave heating. Moreover, microwave heating lead to an increase of gelatinization temperature of pre-heated samples including TO (onset temperature), TP (peak temperature) and TE (end set temperature). When the amount of silver carp surimi was increasing, the gelatinization rate of dough decreased slightly. The results indicated that silver carp surimi competed wheat starch with water during microwave heating.
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