Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Abstract

AbstractBackground and objectivesThe effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat formulated flour blends were investigated with the objective of developing and optimizing formulation.FindingsUsing a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%–9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6.ConclusionsFor the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%–9.0% improved farinograph and extensograph properties as well as textural properties. The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%.Significance and noveltyGluten has been used to improve rheological properties of dough and qualities of noodles with potato–wheat flour blends.