Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

Abstract

Fermented hollow dried noodles, new products emerging in China, are delicious, easy to digest and absorb. However, due to the porous structure produced by yeast, there are still some quality problems such as easy breakage during storage, splitting during cooking and poor textural and sensory quality that need to be addressed. The influence of polysaccharides (guar gum, sodium alginate, and sodium carboxymethylcellulose) on the rheological properties of dough, the microstructure and physicochemical properties, and the quality of fermented hollow dried noodles were studied. The addition of all polysaccharides with proper concentration can improve that quality of dough, dough sheets and noodles. Among which guar gum had the best effect. 0.3% guar gum significantly increased the flexibility (6.64 mm) and expansion index (196.49%) of test sample, significantly decreased the cooking loss (5.74%) and splitting rate (10.00%), and significantly increased the elasticity (0.87) and chewiness (3680.91), respectively. At the same time, the correlation between noodle quality and dough rheological properties was established. Results indicate that polysaccharides can significantly improve the quality of fermented hollow noodles by modified the rheological properties of dough, the microstructure and physicochemical properties of dried noodles.