Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

Abstract

Superfine green tea powder (SGTP) was used to substitute 0g, 1g, 2g, and 3g of 100g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P<0.05) retard the retrogradation of the gelatinised wheat flour gel. L∗ value of fresh noodles decreased as SGTP content increased while |a∗| value firstly increased and then decreased at 3g/100g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P<0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples.