Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles

Summary The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water ( T 21 ) decreased, while the proportion of weakly bound water ( T 22 ) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound‐treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic‐assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.