Original Article:
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour
Min Chen, et al.
Food Chemistry,2019, 283, 353-358.
10.1016/j.foodchem.2019.01.049
Phosphates are widely used in food as food ingredients and functional additives, as water retaining agents, buffering agents, chelating agents or dispersing agents. Examples of common phosphates include disodium phosphate (sodium hydrogen phosphate), trisodium phosphate, and sodium pyrophosphate, among others. Past studies have demonstrated that phosphates in cereal products act as leavening agents for bread and as quality improvers to increase noodle elasticity and reduce dough cracking.
In this work, the authors focused on the application of phosphates in wheat-based foods, and studied the effects of five phosphates on pasting properties of flour, mixing properties of dough, and noodle quality.
Research Highlights
1. Phosphates mainly improve the quality of noodle gelatinization and strengthens the gluten network by increasing the starch content.
2. Five phosphates (sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium pyrophosphate (TSPP), disodium phosphate (DSP) and trisodium phosphate (TSP)) all increased the peak and final viscosities.
3. Trisodium phosphate (TSP) significantly increases the gelatinization temperature with increasing concentration.
4. Adding an appropriate amount of phosphate can significantly increase the cooking rate and reduce cooking loss.
5. According to texture analysis, the hardness of cooked noodles in STPP, TSP, TSPP and DSP groups decreased in different degrees.
Chemicals Related in the Paper:
| Catalog Number | Product Name | Structure | CAS Number | Price |
|---|---|---|---|---|
| ACM15819508 | Trisodium phosphate 6-hydrate |  |
15819-50-8 | Price |
| ACM7722885 | Sodium pyrophosphate(v) |  |
7722-88-5 | Price |
| ACM7558794 | Disodium hydrogenorthophosphate |  |
7558-79-4 | Price |
