EFFECTS OF EMULSIFIERS ON DOUGH RHEOLOGICAL PROPERTIES AND THE TEXTURE OF EXTRUDED NOODLES

ABSTRACT The effects of six emulsifiers on the rheological properties of wheat flour doughs were evaluated using capillary and oscillatory rheometers. Sodium stearoyl 2‐lactylate (SSL) and sucrose fatty acid ester 160 (SFAE 160) significantly increased the apparent viscosities (η), storage moduli (G″) and loss modulus (G″) of the doughs. The η, G′ and G″ increased with the concentrations of SSL from 0.5 to 1.5%. Lecithin, SFAE 110 and 20W (low HLB values) had the opposite effects. Extruded noodle with SSL had the highest tensile strength and cutting force among all treatments. Therefore, SSL could be used to produce the extruded noodles with higher elasticity. Lecithin, MG, SPAE 110 and 20W decreased the strength of the extruded noodles. There was a positive correlation between viscosity and shear modulus of the doughs and the strength of extruded noodles. Values of HLB emulsifiers used in this study were positively correlated with G′ and η*.