Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten

Abstract

To construct a method for rapidly evaluating dough sheeting effects and accurately regulating the qualities of noodles based on the sheeting parameters, the effects of different sheeting parameters on the chewiness of cooked noodles were investigated, and the correlation between the qualities of dough sheets, dried noodles, and cooked noodles were analyzed. Furthermore, the mechanism of the effect of sheeting was elaborated by the analysis of the three-dimensional (3D) gluten network and the intermolecular interactions between gluten proteins. Results showed that the chewiness of cooked noodles reached a peak at 20 r/min sheeting speed or 9 sheeting times. The tensile force of dough sheets was significantly correlated with the chewiness of cooked noodles (p < 0.05). Among analyzed objects, the highest contents of hydrogen bonds and disulfide bonds were found in dough sheets. The 3D gluten network was improved simultaneously. The characteristic parameters of the side face gluten network were most significantly affected by dough sheeting parameters (p < 0.05). The average width of the gluten network decreased to 1.34, 1.17 mm, respectively. Overall, the tensile force of dough sheets could evaluate the effects of dough sheeting and interpret by decrease of the average width of gluten network on the side.