Abstract:

By adding egg white powder with different mass ratios in wheat flour, the gelatinization characteristics,
farinograph properties, cooking characteristics, texture characteristics and sensory quality of noodles were measured to
evaluate the effect of egg white powder on the quality of wheat flour and noodle. The results showed that peak viscosity,
low viscosity, final viscosity and breakdown increased gradually with the addition of egg white powder. Peak time presented
a descending trend and pasting temperature showed no significant changes. Water-absorbing capacity of dough decreased
greatly with increasing addition of egg white powder. The dough development time was apparently lower than that of the
control group although it exhibited no obvious change with increasing addition of egg white powder. When 3% egg white
powders was added, the strongest dough stability and the lowestsoftening degree of dough were achieved simultaneously. The
water absorption index and best cooking time were obviously increased by the addition of egg white powder. When the addition
amount was 3%, the smallest cooking loss of noodles was observed. The breaking force, tensile force and hardness of noodles
increased with increasing amount of egg white powder. Taking into consideration cooking characteristics, texture characteristics
and sensory evolution of noodles, the comprehensive quality of noodles added with 3% egg white powder was the best.

Key words: wheat flour, egg white powder, gelatinization characteristics, farinograph properties, cooking characteristics, texture characteristics