Sy. Shiau et Ai. Yeh, Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles, J CEREAL SC, 33(1), 2001, pp. 27-37
The effects of alkaline salt (kansui) and lactic acid on the rheological pr
operties of wheat hour dough were evaluated using a capillary rheometer and
an oscillatory rheometer. The contents of sulphhydryl groups and disulphid
e bands in doughs were also determined. Kansui significantly increased the
apparent viscosity and storage modulus (G') and decreased the loss tangent,
and resulted in the reduction in protein extractability. It appeared that
the addition of kansui increased the proportion of solid-like behaviour in
dough. Lactic acid had the opposite effect and resulted in a dough with les
s shear thinning. The gelatinisation of starch caused a remarkable increase
in G' and reduce the difference in G' and tan delta among the samples. The
correlation between dough rheology and characteristics of extruded noodles
was also discussed. (C) 2001 Academic Press.