The impact of water content on qualities of textured wheat gluten

Authors

LI Ting, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
ZHU Kexue, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
GUO Xiaona, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China

Abstract

In order to regulate quality of TWP, the method of twin-screw wet extrusion was undertaken to obtain a kind of product with a layered structure similar to muscle meat by using gluten. The extrusion process was carried out on a twin-screw extruder. In practice, water was pumped into the barrel under the control of main panel. Moreover, the influences of different moisture contents on the texture characteristics and microstructures of TWP were also studied. The results indicated that the increment of water contents increased the degree of texturization. At the 40% water content, the highest degree of texturization was obtained. In addition, with the increase of water content, textured properties, including hardness, resilience and chewiness, first increased, and then decreased at high water contents. Furthermore, an obvious decrease in bulk density was observed while the highest rehydration ratio was obtained at 40% water content. Scanning electron micrographs showed that TWP under 40% moisture content possessed a more compact microstructure. Consequently, TWP with 40% water content showed a good textured characteristics and compact microstructure.

Publication Date

4-28-2017

First Page

18

Last Page

22

DOI

10.13652/j.issn.1003-5788.2017.04.004

Recommended Citation

Ting, LI; Kexue, ZHU; and Xiaona, GUO (2017) "The impact of water content on qualities of textured wheat gluten," Food and Machinery: Vol. 33: Iss. 4, Article 4.
DOI: 10.13652/j.issn.1003-5788.2017.04.004
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/4

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