Effect of ultrasonic power density on the quality of fresh wet noodles

Abstract

In order to enhance the production efficiency in the flour products industry by reducing dough resting time, this study investigated the impact of different ultrasonic densities on starch, protein hydration, and gluten network formation in fresh wet noodles using the ultrasound. The sensory quality, secondary structure, and cross-sectional morphology of the dough were also analyzed. Compared to the control group, the results demonstrate that treatment with an ultrasonic power density of 66 W/L improves the texture of wheat dough, as well as the hydration of starch and protein, the hardness of fresh wet noodles decreased by 14.19 %, and tensile force significantly increased by 33.43 %. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis indicated a significant increase in the content of α-helix and an overall increase in the content of β-sheet due to ultrasonic vibration treatment. To summarize, the implementation of ultrasonic treatment exhibits promising potential in reducing the resting processing period while concurrently elevating the overall quality of freshly prepared wet noodles. This is primarily achieved by augmenting the texture, heightening the hydration levels of starch and protein constituents, as well as modifying the gluten network structure.