Study Of Special Wheat Flour Of Fresh Noodle And The Phycial Properties Change During Storage Of Its Product

Fresh noodles are superior to traditional dry noodles in flavor and taste,but its shelf life is relatively short.And it is different from the traditional dry noodles in the production process,the final product form,the way of final product eating and the factors affecting the preservation quality.The traditional noodle special wheat flour can not meet the needs of the fresh noodle making.In order to solve the problem of preparation method of blending special wheat flour for fresh noodles and shelf life for fresh noodle,in this study,five high-gluten wheat varieties with significant differences in quality from China were used as raw materials.This article systematically studies the relationship between wheat quality and fresh noodle quality,the application of principal component analysis method in quality evaluation of fresh noodles,the preparation method of blending wheat flour for fresh noodles,and the changes of physical properties in frozen fresh noodles.Research indicates:1.The content of amylose in wheat was extreme significantly positive correlated(P<0.01)with hardness,surface condition,color brightness,and taste of fresh noodle.Amylopection content was extreme significantly negative correlated(P<0.01)with the quality properties of the fresh noodles mentioned above.Protein content,wet gluten content was significantly positive correlated(P<0.05)with the viscoelastic characteristics and surface condition of fresh noodle.The wet gluten content was also significantly negative correlated(P<0.05)with the cooking loss of fresh noodles.Fat and ash content were extreme significantly negatively correlated(P<0.01)with the hardness and taste of the fresh noodles,and also extreme significantly negative correlated(P<0.01)with the color brightness of the fresh noodles.The water absorption of wheat flour was extreme significantly positive correlated(P<0.01)with the surface condition and total sensory score of fresh noodle and was significantly positive correlated(P<0.05)with the color,hardness of fresh noodles.The development time shows significantly positive correlation(P<0.05)with elasticity index of fresh noodle,and was significantly negative correlated(P<0.05)with the color of fresh noodle.The stability time and quality number were extreme significantly positive correlated(P<0.01)with color,hardness,taste and surface condition.Softening and MTI were extreme significantly negative correlated(P<0.01)with the quality properties of the fresh noodles mentioned above.However softening was also extreme significantly negative correlated(P<0.01)with the color of the fresh noodle.The bandwidth was extreme significantly positive correlated(P<0.01)with the viscoelastic properties of the fresh noodle.2.The principal component analysis method can simplify the quality description method of fresh wet surface,three principal component factors were extracted from fifteen quality indicators of fresh noodle made from five different kinds of wheat varieties by principal component analysis and which can explain 83.869%of the original variables.The three principal component factors extracted represent the characteristic of fresh noodle as hardness and color,internal structure combined tightness and elasticity respectively.By using the comprehensive value of principal component analysis to evaluate the overall quality of fresh noodle,which was significantly positive correlated with the sensory evaluation score(P<0.01).The correlation coefficient was 0.754.3.By using Yannong 19 as the basic flour.Variance analysis revealed that Jimai 22(40%added),Yannong 5158(50%added),and Aikang 58(30%added)had a significant optimization effect on basic flour quality(P<0.05).Taking the comprehensive value of fresh noodle as the object of investigation,10%before and after the optimal ratio was used as the optimization interval to optimize the response surface(RSM),than obtain a compound powder formula:in each 100g of Yannong 19 wheat flour,add 32.41g of Jimai 22 wheat flour,59.06g of Yannong 5158 wheat flour and 40.00g of Aikang 58 wheat flour.The response surface model was extremely significant(P<0.01),and the loss of simulation terms was not significant(P=0.4888),The compounding flour quality was significantly better(P<0.05)than the commercially high-gluten flour in the development time,stability time,bandwidth,quality number,and softening.4.The best frozen process of fresh noodle:Add 0.4%CMC,frozen at-40? for 1.0 h.During 91 d frozen storage,all physical indexes showed a downward trend,and the hardness,cohesion,resilence,whiteness of RSM compound flour decreased more than that of commercial flour,and the decrease in adhesiveness,springiness,gumminess,and chewiness was smaller than that of commercial flours.After 91 days of frozen storage,the hardness,gumminess,chewiness,adhensiveness and resilence of fresh noodles produced by those two flours were significantly different(P<0.05)from those of unfrozen fresh noodles.However whiteness,cohesion,resilence of fresh noodles produced by those two flours were not significant different from those of unfrozen fresh noodles.The hardness,gumminess,chewiness of fresh noodle made from RSM compound flour were significantly higher(P<0.05)than those of commercial flours,and the difference in other physical properties did not reach a significant level.