Using the low-field NMR to study the formation of gluten network structure of kelp dough

Yan Li, Xiangyang Lin, Nanhui Ye, Jia Wu, Roger Ruan

Research output: Contribution to journalArticle

Abstract

We studied the effect of the addition of kelp thick liquid, the speed and time of kneading dough on the formation of gluten network structure of kelp dough by using the low-field nuclear magnetic resonance (NMR) and its imaging technology combined with environment scanning electron microscope (ESEM). By using the relaxation time T21 and proton density M21 as the main index, the process of kneading dough was optimized. The optimum conditions for the process of kneading dough were as follows: the desired ratio of the mass of kelp thick liquid and flour was in 1:2, the speed of kneading dough was 190 r/min and the time of kneading dough was 18 min. This study gives us a further insight into how kneading dough effects the formation of gluten network structure of kelp dough.

Original languageEnglish (US)
Pages (from-to)39-48
Number of pages10
JournalJournal of Chinese Institute of Food Science and Technology
Volume14
Issue number12
StatePublished - Dec 31 2014

Keywords

  • Gluten network structure
  • Kneading dough
  • Low-field nuclear magnetic resonance(NMR)
  • Proton density M
  • Transverse relaxation time T

Fingerprint Dive into the research topics of 'Using the low-field NMR to study the formation of gluten network structure of kelp dough'. Together they form a unique fingerprint.

  • Cite this