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<p>The wheat flour with selenium-enriched walnut powder (SWP) at levels of 2%, 4%, 6%, 8% and 10% for noodle preparation was assessed in this study. The effects of SWP on the selenium level, dough rheology, cooking quality and physicochemical properties of dry noodles were investigated. The selenium content was significantly increased with increasing SWP proportion in noodles. The rheological analysis revealed that the storage modulus (G’) in noodle doughs were elevated by the SWP addition. The cooking time and cooking loss were significantly reduced and the cooking yield was remarkably increased with the rise of SWP concentration. The addition of SWP also resulted in a increase in the hardness and springiness of noodles. The sensory evaluation revealed 8% SWP as the optimal variant in terms of overall acceptability. The protein analysis revealed that the SWP promoted the protein polymerization and enhanced the development of the gluten network in walnut noodles. Moreover, the SEM and CLSM analysis showed the SWP addition induced the cross-linking between protein and starch, producing a dense and orderly network structure at the surface of noodles. Thus, these findings indicated that SWP has great potential for practical applications in the noodle processing industry.</p>

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Effect of selenium-enriched walnut powder on dough rheology, cooking qualities and physicochemical characteristics of dry noodles

  • 期刊论文

  • 发表日期：

    2025年7月26日

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  • Hanyu Zheng,
  • Yuhang Tong,
  • Menghua Shi,
  • Ruifang Ren,
  • Jie Deng,
  • Lu Mou,
  • Chunyao Dun,
  • Yili Hu,
  • Xiaoling Chen,
  • Shaopeng Zhang

摘要

The wheat flour with selenium-enriched walnut powder (SWP) at levels of 2%, 4%, 6%, 8% and 10% for noodle preparation was assessed in this study. The effects of SWP on the selenium level, dough rheology, cooking quality and physicochemical properties of dry noodles were investigated. The selenium content was significantly increased with increasing SWP proportion in noodles. The rheological analysis revealed that the storage modulus (G’) in noodle doughs were elevated by the SWP addition. The cooking time and cooking loss were significantly reduced and the cooking yield was remarkably increased with the rise of SWP concentration. The addition of SWP also resulted in a increase in the hardness and springiness of noodles. The sensory evaluation revealed 8% SWP as the optimal variant in terms of overall acceptability. The protein analysis revealed that the SWP promoted the protein polymerization and enhanced the development of the gluten network in walnut noodles. Moreover, the SEM and CLSM analysis showed the SWP addition induced the cross-linking between protein and starch, producing a dense and orderly network structure at the surface of noodles. Thus, these findings indicated that SWP has great potential for practical applications in the noodle processing industry.