Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process

In this study, the influence on the dough sheet’s overall quality induced by phosphate salts and hydrocolloids was evaluated. To clarify the internal structure of wheat dough, thermomechanical and rheological properties were performed on the dough, whereas the texture and cooking properties were evaluated on dough sheets. Results from the mixolab analysis showed a linear relationship between the content of hydrocolloids and phosphate salts (ranging from 0.1–0.7%) and key parameters, including gluten strength (C2), starch gelatinization (C3), and dough stability. These results were consistent with rheological measurement for storage G’ and loss G” moduli. The power-law model indicated that the dough possessed stronger and slower relaxation properties. The addition of sodium pyrophosphate and xanthan notably enhanced the hardness, springiness, and chewiness of texture properties. Microstructural analysis revealed that the internal molecules of dough sheets exhibited tighter interaction, resulting in low porosity and continuous network. Our study highlights the essential role of phosphate salts and hydrocolloids in improving the quality of wheat products. Additionally, we gained a deeper understanding of the change in the internal structure of dough sheets during the boiling process.