Changes in protein components and gluten content in noodle processing and cooking
To learn about the changes in protein components during noodle processing and cooking, three kinds of wheat cultivars with large differences in quality were selected.Protein content, protein components content, glutenin macro-polymer (GMP) content, gluten content and gluten index of the flour, dough crumbs, dough sheets, dried noodles and cooked noodles were investigated.Protein content was unchanged from wheat flour to cooked noodles.Changes in protein components differed with wheat cultivars.After dough mixing, the content of gliadin and GMP significantly decreased.During the process from dough crumbs to dried noodles, glutenin content, GMP content, content of wet and dry gluten underwent no significant changes.After cooking, the contents of albumin+globulin and gliadin were significantly decreased, while the glutenins content and GMP increased substantially, and the gluten structure disappeared.In conclusion, protein content underwent no significant change during noodle processing and cooking, but gluten protein components changed significantly after mixing and cooking.
R.Liu Y.M.Wei B.Zhang
Institute of Agro-Food Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
国际会议
The 11th International Gluten Workshop(第十一届国际谷蛋白学术研讨会)
北京
英文
73-77
2012-08-12（万方平台首次上网日期，不代表论文的发表时间）