Effect of Edible Dock Powder on Quality Characteristics of Dough and Noodles

Abstract

In order to explore the effect of edible dock powder on the quality of dough and noodles, edible dock powder (0~40%) was added to wheat flour, and the effects of different proportions of mixed powder on gelatinization properties, thermodynamic properties, rheological properties of dough and noodle quality characteristics were investigated. The results showed that when the addition amount of edible dock powder was 20%, the expansion potential of the mixed powder changed the most, from 7.44 g/g to 11.52 g/g, when the addition amount of edible dock powder was 40%, the retrogradation value of the mixed powder decreased from 1303 cP to 399 cP. The addition amount of edible dock powder was positively correlated with the viscoelastic modulus of dough and negatively correlated with cooking quality. When the addition amount of edible dock powder was 10%, the cooking loss rate of noodles was 3.28%, the elasticity and chewiness were 14.68 and 2519.94 g, respectively, which were not significantly different from those of pure wheat noodles (P>0.05). When the addition ratio exceeded 20%, the cooking loss rate of noodles increased sharply. Therefore, the quality of noodles was the best when the addition amount of edible dock powder was 10%. This study provides a new idea for the development and application of edible dock powder in the food industry.

Keywords

• edible dock powder
• dough
• noodles
• quality characteristics