Effects Of Different Concentrations Of Compound Alkali And Artemisia Gum On Chickpea-wheat Compound Flour Noodles And Its Mechanism

The effects of different concentrations of kansui and Artemisia sphaerocephala Krasch.gum(ASKG)on the dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles were studied.From the perspectives of cooking characteristics,texture characteristic,gelatinization characteristics and microstructural changes during the process of noodle making,the gluten structure and protein starch molecular interaction were explored in this thesis to determine the optimal addition level,aiming to improving the overall quality of chickpea-wheat noodles.It was found that when chickpea flour was added into wheat flour,the viscoelasticity of dough was increased and the viscosity of RVA was decreased.Meanwhile,the protein crosslinking degree and the protein aggregation degree in the gluten network structure were decreased.Compared with the blank sample,the elastic modulus G'and the viscous modulus G" of the dough increased with the increase of the concentration of the composite alkali solution(0%-3.0%),reaching the maximum value when the concentration of the kansui is at 1.5%.The value of DO increased at the low concentration of alkali(0.5%-1.5%)and decreased with the increase of high concentration alkali(2.0%-3.0%).The experimental results are consistent with the observation by SEM and CLSM.After cooking,the crystallinity(C1)value of noodles is higher than that of raw noodles.By analyzing the cooking characteristics and texture characteristics of noodles,it was found that adding high concentration of kansui(2.0%-3.0%)caused a significantly increase in the water absorption and cooking loss of noodles,and reduced the elasticity and resilience of noodles.Therefore,it was concluded that during the production of chickpea-wheat flour based noodles,adding 1.5%alkali is the optimum option.Meanwhile,the effect of Artemisia sphaerocephala Krasch.gum(0%,0.03%,0.1%,0.3%,0.5%,0.8%)on the dough and noodle was also evaluated.For raw dough samples,when ASKG(0.03%-0.5%)was added at low concentration,the reversibility of S-S bond increased the degree of protein polymerization,which could protect starch particles from escaping from the gluten network,thus increasing the G'and G' values.However,ASKG might be involved in the competition between proteins for water when the gum concentration was high(0.8%),which might interfere with the formation of gluten network.This finding is consistent with the results obtained for cooking loss,free SH content,C1 value and electron microscopy.In general,the changes of protein network structure and starch interaction depend on the concentration of ASKG added in the sample,and ASKG could promote the structural order and extendibility of starch particles in the noodle system when at the appropriation addition level.The results of this study can provide a theoretical basis for the development of chickpea-wheat composite flour-based noodles with kansui and Artemisia Sphaeracea Krasch.gum addition with high nutritional value and optimal quality,as well as to further develop the market potential for the further applications of chickpea flours.