Effects of Different Mixing Methods on Rheological Properties of Dough and Noodle Quality

In order to compare the differences of dough and noodles made by different flour addition methods, the water distribution, rheological characteristics of dough and noodle quality were analyzed and compared by low field nuclear magnetic resonance, texture analyzer, and rotational rheometer. The results indicated that different ways of flour addition had significant influence on quality of dough and noodles. The dough made of flour added to water at one time had a lower binding capacity to water, while the dough made of flour added to flour more than one time had a higher water-holding capacity. Changing the method of dough preparation, the resistance to external forces and viscoelasticity of dough were significantly improved, and the dough prepared by adding flour to water for three times had better tensile resistance. The analysis of noodle quality showed that when flour was added into water in different proportions and times, it was beneficial for starch to absorb water and expand, resulting in higher transparency and whiter noodles. The dry matter absorption rate of cooked noodles increased, while the dry matter cooking loss rate was not significantly different. The stretching strength and stretching distance of noodles were increased. The noodles significantly different in color, apparent state and eating quality, with no significant differences in palatability, toughness, smoothness and viscosity. The total sensory evaluation score of noodles was above 84, with a high acceptability. Therefore, the quality of dough and noodles could be improved by changing the mixing way of flour and water.