Textural and cooking qualities of noodles made with soy flour and hydroxypropyl methylcellulose

Abstract

To develop healthy gluten-free noodles, soy flour was used as a raw material. Hydroxypropyl methylcellulose ( HPMC) at different percentages was added to soy flour based on 10% tapioca as a gluten replacement: HPMC at 0% (S), 0.5% (SH1), 1.0% (SH2) and 1.5% (SH3). For soy suspension without any additive, there was no peak viscosity. The addition of tapioca and HPMC increased its peak viscosity to 104 cP and 134 cP, respectively. With the addition of HPMC, the water absorption capacity of the soy noodle was increased from 202% for S to 208% for SH3, while the cooking loss rate was reduced from 24% for S to 22% for SH3. The hardness of the soy noodle was increased from 0.54 N for S to 0.77 N for SH3 which was similar to the hardness of soy noodle with gluten (SG) (0.73 N). SH3 had the highest tensile strength of 439 N/cm(2), followed by SG (359 N/cm(2)) and S (188 N/cm(2)). Thus, HPMC at 1.5% has potential to replace gluten to develop gluten-free soy-based noodles. (C) All Rights Reserved