Effects of Soybean Milk Addition on Qualities of Frozen-Cooked Noodles

doi:10.3969/j.issn.1673-1689.2019.08.007

Home > Archive>Volume 38, Issue 8, 2019 >46-52. DOI:10.3969/j.issn.1673-1689.2019.08.007

Effects of Soybean Milk Addition on Qualities of Frozen-Cooked Noodles
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                        10.3969/j.issn.1673-1689.2019.08.007
                    
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Soybean milk was used to improve the quality of frozen-cooked noodles. The effects of soybean milk addition on dough rheology，qualities and micro structure of frozen-cooked noodles were investigated. Differential scanning calorimeter（DSC） was used for determining the freezable water content and retrogradation of starch in noodles. The results indicated that cooked soybean milk significantly（P<0.05） improved the texture properties and sensory score of frozen-cooked noodles at the concentration of 9.3 g/100 g . Besides，elasticity modulus（G′） and viscous modulus（G″） of dough were both obviously increased after adding soybean milk. Furthermore，the micro structure of noodles observed by CLSM showed that the addition of soybean milk made the noodles possess a tight and continuous gluten network，which captured the starch granules well. DSC analysis suggested that soybean milk addition decreased the amount of freezable water in frozen-cooked noodles，and restrained the rate of starch retrogradation during frozen storage. In conclusion，the addition of soybean milk maintained the good quality and improved the mouthfeel of frozen-cooked noodles.

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HE Ludan, GUO Xiaona, ZHU Kexue. Effects of Soybean Milk Addition on Qualities of Frozen-Cooked Noodles[J]. Journal of Food Science and Biotechnology,2019,38(8):46-52.

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Online: March 27,2020
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