Effects of dry-heated egg white on rheological properties and structure of chinese type noodles

Effects of dry-heated egg white on Chinese type noodle were evaluated by rheological properties and sensory tests. The surface and cross-sectional structures of the noodles were also analyzed using a scanning electron microscope. The rheological properties and sensory evaluation showed that the dryheated egg white significantly improved Chinese type noodle on chewing texture, elasticity, stickiness and sensation on the palate. From the electron microscope observations, this improvement of the Chinese type noodle was considered to be caused by finer network structures constituted of wheat proteins and dry-heated egg white proteins.