Effect of flaxseed gum on the rheology of dough and its application to noodle processing

The influence of flaxseed gum on farinograph qualities, rheology of dough and noodle qualities were investigated. Results show that flaxseed gum improve the farinograph characteristics, rheological behavior and microstructure of wheat flour dough. Experiment results of farinograph characteristics indicate that water absorption rate of dough, dough development time and stability time increased while weak value significantly decreased with addition of flaxseed gum, which is also verified by scan electron microscope(SEM) and dynamic rheology measurements. The gluten continuous phase of dough with the addition of flaxseed gum appear more dense and more uniform than that of the dough without flaxseed gum, and starch granules appear to be securely embedded in modified gluten network. With the addition of flaxseed gum, the texture of noodles are improved. Noodles with addition of flaxseed gum have higher hardness, breaking force, chewiness, elasticity and streth properties than those without flaxseed gum. The solid contents released into the boiling water and the turbidity of soup are reduced by adding flaxseed gum.