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The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour. 2019

Min Chen, and Li Wang, and Haifeng Qian, and Hui Zhang, and Yan Li, and Gangcheng Wu, and Xiguang Qi
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

The effects of five phosphate salts (PS) on the pasting properties of flour, mixing properties of dough and qualities of cooked noodles were investigated. Rapid Visco Analysis showed that all types of PS increased the peak and final viscosities of wheat flour. Trisodium phosphate (TSP) significantly increased pasting temperature with increasing concentration. The Farinograph characteristics indicated that TSP markedly increased stability time and progressively decreased the degree of softening of the dough. The cooking yield of the TSP, sodium pyrophosphate (TSPP) and disodium phosphate (DSP) groups clearly increased, and the cooking loss was reduced by adding 0.3% sodium tripolyphosphate (STPP), 0.1% TSPP or 0.1% TSP. Texture profile analysis revealed that the hardness of cooked noodles from STPP and TSP groups slightly decreased, while that of TSPP and DSP groups decreased significantly. Overall, PS improved the qualities of noodles mainly by promoting starch gelatinization and strengthening the gluten network.

UI MeSH Term Description Entries
D010710 Phosphates Inorganic salts of phosphoric acid. Inorganic Phosphate,Phosphates, Inorganic,Inorganic Phosphates,Orthophosphate,Phosphate,Phosphate, Inorganic
D005433 Flour A powdery meal obtained from ground up starchy foodstuff, such as seeds of WHEAT; RICE and other EDIBLE GRAIN; LEGUMES; and NUTS; or ground up PLANT TUBERS. Almond Flour,Almond Meal,Corn Flour,Corn Meal,Grain Flour,Grain Meal,Nut Flour,Potato Flour,Rice Flour,Rice Meal,Soybean Flour,Soybean Meal,Wheat Flour,Wheat Meal,Semolina Flour,Almond Flours,Almond Meals,Corn Flours,Corn Meals,Flour, Almond,Flour, Corn,Flour, Grain,Flour, Nut,Flour, Potato,Flour, Rice,Flour, Semolina,Flour, Soybean,Flour, Wheat,Flours,Flours, Almond,Flours, Corn,Flours, Grain,Flours, Nut,Flours, Potato,Flours, Rice,Flours, Semolina,Flours, Soybean,Flours, Wheat,Grain Flours,Grain Meals,Meal, Almond,Meal, Corn,Meal, Grain,Meal, Rice,Meal, Soybean,Meal, Wheat,Meals, Almond,Meals, Corn,Meals, Grain,Meals, Rice,Meals, Soybean,Meals, Wheat,Nut Flours,Potato Flours,Rice Flours,Rice Meals,Semolina Flours,Soybean Flours,Soybean Meals,Wheat Flours,Wheat Meals
D005983 Glutens Prolamins in the endosperm of SEEDS from the Triticeae tribe which includes species of WHEAT; BARLEY; and RYE. Gluten,Gluten Protein,Glutelin,Glutelins,Gluten Proteins,Hordein,Hordeins,Secalin,Secalins,Protein, Gluten
D006863 Hydrogen-Ion Concentration The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D012492 Salts Substances produced from the reaction between acids and bases; compounds consisting of a metal (positive) and nonmetal (negative) radical. (Grant & Hackh's Chemical Dictionary, 5th ed) Salt
D013053 Spectrophotometry The art or process of comparing photometrically the relative intensities of the light in different parts of the spectrum.
D013438 Sulfhydryl Compounds Compounds containing the -SH radical. Mercaptan,Mercapto Compounds,Sulfhydryl Compound,Thiol,Thiols,Mercaptans,Compound, Sulfhydryl,Compounds, Mercapto,Compounds, Sulfhydryl
D013696 Temperature The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms. Temperatures
D014783 Viscosity The resistance that a gaseous or liquid system offers to flow when it is subjected to shear stress. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed) Viscosities
D014908 Triticum A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS. Wheat,Durum Wheat,Triticum aestivum,Triticum durum,Triticum spelta,Triticum turgidum,Triticum turgidum subsp. durum,Triticum vulgare,Durum Wheats,Wheat, Durum

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