Influence of Vacuum Mixing on Structural Characteristics and Physical Properties of Noodle Dough

Abstract

The effects of vacuum mixing on the structural characteristics and physical properties of noodle dough were investigated using three leading Chinese wheat cultivars. Texture profile analysis showed that vacuum mixed doughs when sheeted all gave significantly higher levels of adhesiveness, elasticity, and chewiness than doughs from nonvacuum mixing. The cross section of sheeted dough mixed at 0.06 MPa had a more continuous and compact microstructure with fewer holes and gaps, as well as more even protein distribution at the surface, as evidenced by scanning electron microscopy and Fourier transform infrared microimaging. However, a higher degree of vacuum was detrimental to the developed network for weak dough. Dough mixed at 0.06 MPa had higher glutenin macropolymer content and lower free thiol group concentration compared with nonvacuum mixed doughs, which may largely relate to the improvement of dough texture. The development of the gluten network for weak gluten flour was more sensitive to the degree of vacuum.