Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

JI Xiangqing; YANG Dingkuan; ZENG Cheng; MU Siyu; LIU Siqi; YU Siwen; DUAN Cuicui; LI Xiaolei; LI Dan

doi:10.13386/j.issn1002-0306.2021020031

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 94-99. > DOI: 10.13386/j.issn1002-0306.2021020031

JI Xiangqing, YANG Dingkuan, ZENG Cheng, et al. Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat[J]. Science and Technology of Food Industry, 2021, 42(20): 94−99. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020031.

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Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

Key Laboratory of Agricultural Products Processing, Changchun University, Changchun 130022, China

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Received Date: February 04, 2021
Available Online: August 15, 2021

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Abstract

To improve the texture of red bean wheat noodles, 30 g red bean powder and 70 g wheat flour were mixed and added with 1 U Lipase, 4 U Glucose oxidase, 3 U transglutaminase and 3 U xylanase, respectively. The rheological properties of dough and texture properties of noodles were determined. The results showed that the addition of lipase, glucose oxidase and transglutaminase, increased the hardness of red bean wheat noodles, and the increase amplitude was 3588, 4183 and 6190 g, respectively. The chewiness increased by 1311, 1527 and 2673, respectively. The addition of xylanase decreased the hardness of red bean wheat noodles by 97.67 g, and the chewiness by 134.48 g. In summary, lipase, glucose oxidase and transglutaminase could improve the texture and quality of red bean wheat noodles. Among them, transglutaminase had the most remarkable effect on improving the texture quality of red bean wheat noodles.
- xylanase,
- glucose oxidase,
- transglutaminase,
- lipase,
- red bean wheat noodle,
- texture,
- rheology

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