Study Of Adaptability Of Noodles In Different Size Of Wheat Flour

In this subject,three kinds of wheat were selected as raw materials based on hardness type.After treatment via grinding and sieving,five kinds of wheat flour with particle size range were obtained(Pass through 200μm to retain 150μm、Pass through150μm to retain 118μm、Pass through 118μm to retain 100μm、Pass through 100μm to retain 85μm、Pass through 85μm,the five kinds are abbreviated as “A,B,C,D,E” respectively in the following).The effect of particle size on wheat flour ash,falling number,broken starch,gluten index,colony index,gelatinization properties,rheological properties and water distribution characteristics of dough were analyzed.Systematic analysis was put on the quality differences between each particle-size of wheat flour,the correlation between various physical-chemical properties and the quality of fresh wet noodles made by each particle size;Three of the five kinds(“B,C,D”)were selected to prepare the mixed powder according to different proportions,and the differences and correlations between the quality of mixed powders were evaluated,then the quality changes of the mixed powder and its effect on the quality of fresh wet noodles get further analyzed.Through exploring the wheat flour particle size and mixed powder ratio suitable for making fresh wet noodles,the conclusions are made as follows:1.Particle size has a great influence on the quality of wheat flour: As the particle size range changes from A to E,the quality of wheat flour shows a regular trend with significant differences;the basic physical-chemical properties are significantly correlated with rheological properties and gelatinization properties.2.When the particle size range is A,the wheat flour has more ash content and total number of colonies,while the protein content,broken starch and wet gluten content are lower.The water absorption rate of wheat flour under the under E-particle size range is high.When the particle size range is D,the silty quality,stabilization time and formation time of wheat flour are higher.When the particle size range is C and D,the tensile properties of wheat flour are better.3.When the the particle size range is A and B,size fresh wet noodle are low in cooking loss and viscosity,but poor in elasticity and chewiness with dark color and high hardness;When the E size fresh wet noodles have good color and hardness,However,the viscosity is large and the chewiness is poor;the dough has good water holding capacity under the particle size of C and D,the hardness and viscosity of the noodles are small,the color is better,the elasticity and chewiness are great,and the taste of the strip after cooking is good.The sensory evaluation score was the highest,and the quality of the noodles made by these two sizes of wheat flour was the best.4.The B,C and D were selected into 6 kinds of mixed powders in different proportions.Through the analysis on the basic characteristics of the mixed powder and the quality of the fresh wet noodles,we found that dough stability of the mixing properties of No.2 mixed powder(10% for B,60% for C,and 30% for D)is better;the fresh wet noodle made by the mixed powder No.2 has the best TPA characteristics.By mixing the powders under different particle size range,the hardness and viscosity of the noodles get reduced,and the chewiness of the noodles get improved to some extent.