Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated....

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2023-03, Vol.94, p.106322-106322, Article 106322
Main Authors: Cao, Geng, Chen, Xueting, Hu, Bingbing, Yang, Zuoqian, Wang, Man, Song, Shuang, Wang, Lei, Wen, Chengrong
Format: Article
Language:English
Subjects:
Cooking
Dough
Flour - analysis
Food Quality
Noodles
Original
Resting
Surimi
Triticum - chemistry
Ultrasound treatment
Water
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Summary:In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p 
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2023.106322