The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

In order to improve processing performance and functionality of wheat flour dough, the influence of emulsifiers including distilled mono-glycerides (DMGs), polysorbate-60 (P60), and diacetyl tartaric esters of mono-glycerides (DATEM) on dough rheological properties and quality of fried instant noodles have been investigated. Farinograph, extensograph, and scanning electron microscopy analysis were conducted to characterize the dough rheological property. The addition of P60 and DATEM in dough strengthened its rheological properties, being indicated by high stability, low degree of softening within 12 min, increase in resistance to extension, and enhancement of extensibility in comparison with the control. The quality of noodle including sensory, water content, degree of gelatinization, and oil content was evaluated. As compared to the control, the oil content in fried instant noodle with the addition of 0.2 g P60/100 g and 0.2 g DATEM/100 g flour reduced 18.3% and 9.9%, respectively; the time of rehydration decreased 25.0% and 12.5%, respectively; and the degree of gelatinization increased 10.2% and 8.1%, respectively. Both P60 and DATEM showed a significant impact on springiness, firmness, and overall acceptability in noodles. The results clearly indicate that dough rheological characteristics and quality of noodles improved with the addition of certain emulsifiers.

► The influence of emulsifiers on dough rheology and noodle quality was investigated. ► Farinograph, extensograph, and SEM analysis were conducted to characterize property. ► P60 and DATEM showed a significant impact on springiness, firmness, and acceptability. ► The results indicate that dough property and noodle quality improved with emulsifier added.