关键词: 超声；面团；鲜湿面；品质；微观结构

Abstract: As there are some problems with the traditional noodle processing technology, a vibrating plate-type ultrasonic device designed in our laboratory was applied to dough processing, and the effects of ultrasonic time and power as well as dough pressure and thickness on the quality of fresh noodles were investigated by texture analyzer, scanning electron microscopy (SEM) and comprehensive weighted score method. The improving effect of ultrasonic-assisted dough processing on the texture of fresh noodles was evaluated. The results indicated that ultrasonic treatment had a significant effect on improving the quality of fresh noodles. The highest comprehensive weighted score was observed at ultrasonic time of 30 s, ultrasonic power of 330 W, dough pressure of 94.0 Pa and dough thickness of 3 mm. Compared with the control group, the elasticity and hardness of fresh noodles were increased by 19.5% and decreased by 18.1%, respectively. SEM showed that the cross section of fresh wet noodles treated by ultrasound exhibited a more complete and denser network structure, with smaller pore size and porosity. In addition, the starch granules were more uniformly and tightly wrapped in the gluten network structure, suggesting that ultrasonic treatment can contribute to a more stable and denser gluten network. Overall, ultrasonic-assisted dough processing technology can significantly improve the quality of fresh noodles. This study may provide a new idea for the production of flour products.

Key words: ultrasound; dough; fresh noodles; quality; microstructure