Frozen cooked pasta meals are offered to meet the increasing demand for high-quality pasta products with ready-to-eat convenience. However, textural changes during freezing and after thawing may consequently modify pasta quality, which requires strategies to minimize texture deterioration. Two egg white powders (EWP), namely, P110 and M200 from Henningsen Foods, Inc. were incorporated at different levels (0, 3 and 5 g/100 g semolina flour) into cooked and frozen wheat semolina pasta to improve their texture and cooking quality. The water absorption of pasta was greatly improved, while the cooking loss was significantly reduced by EWP. The negative effect of freezing and reheating processes on the pasta texture could be significantly minimized by EWP, especially M200 at 3 g/100 g semolina flour. The dynamic rheology on pasta dough and total sulfhydryl and disulfide in two egg white solutions were measured. It can be seen that M200 could form a stronger gel-like structure than P110, which may contribute to significant free sulfhydryl/disulfide exchange with gluten. It could be seen that the findings in this work demonstrated the potential of using EWP especially M200 to improve fresh and frozen pasta texture and quality.

提供冷冻熟面食可满足即食方便对高质量面食产品不断增长的需求。但是，冷冻期间和解冻后的质地变化可能会改变面食的质量，这需要采取策略以最大程度地减少质地变质。将两种蛋清粉（EWP），分别是Henningsen Foods，Inc.的P110和M200，以不同的含量（0、3和5 g / 100 g粗面粉粉）掺入熟和冷冻的小麦粗面粉意大利面中，以改善其质地和烹饪质量。面食的吸水率大大提高，而EWP则大大减少了烹饪损失。冷冻和再加热过程对面食质地的负面影响可以通过EWP大大降低，特别是3 g / 100 g粗面粉的M200。测量了面食面团的动态流变性以及两种蛋清溶液中的总巯基和二硫化物。可以看出，M200可以形成比P110更强的凝胶状结构，这可能有助于与麸质的大量游离巯基/二硫化物交换。可以看出，这项工作的发现证明了使用EWP特别是M200改善新鲜和冷冻面食质地和质量的潜力。