The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles

Abstract

Instant fried noodles are typically made from flour of medium protein content. In order to examine the potential application of microbial transglutaminase (MTGase), a low-protein soft wheat flour (Australian Soft) has been used. Trials were carried out to evaluate the effects of varying proportions of three ingredients (MTGase, sodium stearoyl lactylate (SSL) and water) on product texture and colour of instant noodles. The variables were studied using a central composite design. Textural characteristics were assessed using the TA-TX2, colour by the Minolta Chroma meter and the results analysed by response surface methodology. MTGase and SSL enhanced the textural properties of noodles prepared with the low-protein flour and electron microscopy confirmed the enhanced development of structure within the noodles. No significant observable difference was found in noodle colour between the various treatment combinations. MTGase and water had an impact on fat uptake with an inverse relationship between water incorporation and uptake.