DOI: 10.1094/CFW-51-0191 |
Sheeting Characteristics of Salted and Alkaline Asian Noodle Doughs: Comparison with Lubricated Squeezing Flow Attributes
A. S. Ross and J.-B. Ohm. Oregon State University, Department of Crop and Soil Science, Corvallis, OR. Cereal Foods World 51(4):191-196.
Changes in low-water, wheat-flour noodle dough sheets passing through counter-rotating rollers were observed by measuring changes in thickness and springback (thickness of the machined dough sheet relative to the roll gap) during sheeting. Doughs were also subjected to lubricated squeezing flow (LSF) at 50 and 90% compression (strain). The LSF parameters reported were maximum stress to compress to the prescribed strain, time for stress to decay to 1/e (36.8%) of the maximum at constant strain (relaxation time), and apparent biaxial extensional viscosity. Using these techniques and two flours with contrasting dough properties, it was observed that the responses of doughs changed depending on whether they were rested before or between compound and reduction sheeting, whether they were salted or alkaline, and whether these treatments were applied to flours producing doughs, which by conventional assessment were either weak or strong. Being salted or alkaline in turn dictated whether resting and subsequent working through the reduction-sheeting process made the doughs become either relatively more (alkaline doughs from 'Paul' rested for 45 min) or relatively less (salted doughs from ‘Paul’ processed immediately) elastic throughout the sheeting process, as described by parameters such as springback measured in the rollers or relaxation time measured in LSF.