Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles

  • Ahn, Chang-Won (Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University) ;
  • Nam, Hee-Sop (Research and Development Center, Nong Shim) ;
  • Shin, Jae-Kil (Research and Development Center, Nong Shim) ;
  • Kim, Jae-Hoon (Research and Development Center, Nong Shim) ;
  • Hwan, Eun-Sun (Center for Agricultural Biomaterials, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Hyong-Joo (Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
  • Published : 2006.10.30
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Abstract

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

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References

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