Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough

Abstract

The effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMCNa) on the properties and noodle quality of maize-based composite dough has been studied. The composite flour showed more comprehensive nutritional characteristics than maize flour. Rheological studies have shown that the three hydrocolloids dramatically increased the elasticity and viscosity of composite dough. All hydrocolloids significantly (p < 0.05) change the texture properties of noodles in composite dough, and XG had the most obvious effect. The addition of hydrocolloids improves the cooking properties of noodles in composite dough. The improvement of XG on the resistance to extension and extensibility is also obvious. Generally, adding hydrocolloids to maize-based composite dough appears to be a highly effective way to improve the quality of dough, and the application prospect of hydrocolloids, especially XG, is very promising.

Keywords

• Hydrocolloids
• Maize-based composite
• Physicochemical properties