The Effect Of The Complexes Of Wheat Raw Starch And Lipids On Noodle Quality

In this project,the change rule of the of starch-lipid complex content during the cooking process of noodles has been investaged by different ways.Then the wheat raw starch was separated from wheat flour,to prove the existence of the complex of wheat raw starch and lipid under the condition of water bath heating by using X-ray diffraction and other ways,and the best way to synthetize the complex of wheat raw starch and lipid was found.At last,by using LF-NMR,RVA and TPA,we researched the effects of complex of wheat raw starch and lipid on the characteristics of wheat flour and noodle.It helps to provide effective basis and new ideas during processing,storage and flavor improvemen of noodle.The process and cooking provide water and heat for noodle,they might influence starch-lipid complex content.Compared with the blank noodle,the content of starch-lipid complex in noodles would be significantly improved,no matter what the way of cooking was.In addition,compared with wheat flour,a small amount of starch-lipid complex was produced in noodle during making wheat dough.The stearic acid,lauric acid and wheat germ oil was combined with wheat raw starch under mild conditions,and analyzed the existence and the conditions for the formation of the complex.When the water bath temperature reaches 60℃ or above,the raw starch of wheat could be combined with stearic acid,lauric acid and wheat germ oil to form complex of wheat raw starch and lipids.The higher the temperature of the water bath was,the stronger the ability of the wheat starch to complexed was,and the more the quantity of the complexed lipid was.Compared with wheat germ oil,stearic acid and lauric acid were more likely to be complexed with wheat raw starch.Different compounds were added to the flour according to the gradient,and the pasting properties of flour,the moisture distribution,color,cooking characteristics,texture characteristics and tensile properties of noodle were analyzed.According to the results,the addition of wheat raw starch and lipid complexes had different effects on flour paste characteristics,water distribution,color,cooking characteristics,texture characteristics and tensile properties of noodle.The complex of wheat raw starch and stearic acid had a great effect on the final viscosity of mixed flour,the trend of the moisture distribution of noodle would changed gradually with the change of dosage,appropriate proportion adding would decrease water uptake,increase dry matter loss,in addition,adding complex of wheat raw starch and stearic acid significantly reduced the recovery of noodle,the maximum pull off force and stretch distance of noodle.The complex of wheat raw starch and lauric acid could increase the peak viscosity and the hold viscosity of mixed flour,and it effected water distribution trend of noodle,the free water disappeared,dry matter loss,hardness,chewiness and tensile properties were obviously effected.The addition of the complex wheat raw starch and wheat germ oil had a significant effect on the moisture distribution of noodle,the dry matter loss rate decreased,texture characteristics changed a little,and the tensile distance and maximum tensile force was increased.Compared with noodle made from flour,the noodle structure of wheat raw starch-lipid complex noodle was more porous,while the structure of 80℃ wheat starch noodle was more compact.