Insight of the non-linear viscoelasticity of noodle dough using large amplitude oscillatory extension tests and the correlation with noodle quality. (March 2023)

• Record Type: Journal Article
• Authors: Liu, Shuyi; Jiang, Yiyi; Xu, Bin; Jiang, Song
• Is Part Of: Journal of food engineering. Volume 341(2023)
• Publication Date: 2023-03
• Subjects: Large amplitude oscillatory extension -- Noodle dough -- Rolling speed -- Non-linear viscoelasticity -- Lissajous-bowditch curves -- Noodle texture; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111320
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Large Amplitude Oscillatory Extension (LAOE) experiments were used to analyze the influence of rolling speed on the non-linear viscoelasticity of the dough sheets with different water additions (34%, 38%), and then the correlations between LAOE parameters with noodle quality were investigated. The E′ M and E′ L values were ten times higher than the η′ eM and η′ eL values, and the dough sheet along the sheeting direction exhibited higher E′ L, E′ M, η′ eL, η′ eM, and S values than that perpendicular to the sheeting direction at the same rolling speed, water addition, frequency and strain amplitude. The E′ L, E′ M, η′ eL, η′ eM, and S values decreased as the rolling speed increased, and this phenomenon was more pronounced for the dough sheet with 34% water addition than that with 38% water addition. The elastic modulus and fracture stress of dry noodles, and hardness and tensile force of cooked noodles had highly linear correlations with LAOE parameters ( E′ L, E′ M, η′ eL, and η′ eM ) when the water addition was the same. Highlights: Non-linear viscoelasticity of dough sheet was studied using LAOE tests. Dough sheet showed strong non-linearity at low frequency and high strain amplitude. Elastic Lissajous plots showed clockwise rotation as rolling speed increased. E′ M, E′ L, η′ eM, η′ eL and S values of dough sheet decreased as rolling speed increased. Noodle quality attributes were linearly correlated with LAOE data (except S and T ).