The rheological properties of Mylopharyngodon piceus dough
Effects of dough components on the rheological properties of fish dough from Mylopharyngodon piceus were studied. Relationship between dough components and farinograph, tensile and textural indexes was explored through farinoraph, extensograph and textural analyzer. Results showed that addition of wheat flour raised toughness and ductility and then, viscoelasticity of dough reached a maximum when 400 grams of wheat flour was added in 2 kilograms of dough. Starch would strenthen dough gel network as well as its springiness, adhesiveness and ductility but reduce extension resistance and water absorption. Denatured Mylopharyngodon piceus surimi weakened tensile properties but surimi gel strenthened rheological properties of dough as soon as the addition of surimi was increased. Salt improved farinograph properties of dough when the addition was less than 40 grams.