ABSTRACT

Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control (p < .05).

摘要

研究了将鹰嘴豆粉（CF）（10％和20％）补充至小麦粉（WF），然后进行转谷氨酰胺酶（TGase）处理（0–1.2％）以协同增强亚洲面条的营养和质地特性的效果。结果表明，添加CF可以稀释面筋形成蛋白和淀粉的淀粉含量，从而导致面团变软，蒸煮损失高以及感官质量差。然而，以0.4–0.8％的剂量进行TGase处理可以通过交联有效地恢复面团结构，包括Mixolab，SDS-PAGE和动态粘弹性所证明的CF蛋白。后者还从小麦面筋网络中区分了用TGase处理的独特面团结构。SEM揭示了改进的网络矩阵和在生面条和熟面条中嵌入的淀粉颗粒。p <.05）。