Effects of dry-heated egg white on the rheological properties and structure of frozen Chinese noodles.

摘要

The sensory and rheological properties and degree of gelatinization of noodles with dry-heat-treated egg whites were assessed. The surface and cross sectional structures of the noodles were also analysed using a scanning electron microscope. Noodles with the egg whites showed improved chewing texture, elasticity, resilience and feeling of smoothness on the palate, even after freezing. Results of the rheological assessment indicated that the dry-heat-treated egg white provided elasticity and improved resilience and resistance to breaking in the frozen Chinese noodles. Moreover, the egg whites allowed the Chinese noodles to have a high degree of gelatinization even after frozen storage; it also allowed for the inhibition of starch retrogradation. Chinese noodles with the dry-heat-treated egg whites showed surface structures that have fewer gaps; these noodles were also smoother than noodles without the egg whites or those with spray-dried egg whites. The cross sectional structure of the frozen Chinese noodles with the dry-heat-treated egg whites showed a large number of network structure of protein, and was finely meshed. It was found that the dry-heat-treated egg whites reinforced the connection of the network structure.