Study On The Influence Of Flour Composition And Characteristics On The Noodles Quality Of Fresh And Wet Buckwheat Grains

Noodles are one of the most important traditional staple foods on the table of Chinese residents.With the improvement of people's living standards,fresh and wet noodles have been widely concerned in recent years because of their fresh,refreshing,chewy and other characteristics.Due to the high quality requirements of wet noodles,but there are few reports about the influence of flour composition and characteristics on the quality of fresh and wet noodles.Therefore,eight kinds of noodle flour and tartary buckwheat flour on the market are taken as the research objects.Through the study of dough rheological characteristics,blowing consistency characteristics and the microstructure of mixed flour dough,principal component analysis method is used to determine and establish.In this paper,the quality evaluation model of high-quality pure wheat fresh and wet noodles were established.At the same time,through single factor experiment and response surface optimization experiment,the effects of compound improver on the rate of cooked broken strips,cooking loss,texture characteristics and sensory quality of Tartary Buckwheat fresh wet noodles were studied.The main conclusions are as follows:(1)In the study of the influence of flour composition and characteristics on the quality of fresh and wet noodles,it was found that the indexes of high quality pure wheat fresh and wet noodle special flour should meet the following requirements: physical and chemical indexes:protein content7.87%?8.98%,wet gluten content 29.54%?34.50%,ash content 0.22%?0.53%,moisture content 13.43%?13.71 %,total starch content 57.29%?82.80%,damaged starch content 23.1 UCDc?23.7 UCDc;rheological property requirements: water absorption of flour is 58.7%?60.6%,stabilization time is 6.41min? 8.80 min,formation time is 1.39min?4.30 min,maximum consistency(C1)value is 1.08 N.m?1.10 N.m,minimum consistency(C2)value is 0.46 N.m?0.47 N.m,peak viscosity(C3)value is 1.63 N.m?1.66 N.m,and viscosity(C4)value is1.31 N.m?1.46 N.m;end point viscosity(C5)value is 1.71 N.m?2.09 N.m,toughness(P)value is 75.3mm?124.0 mm.,The ductility(L)value is 54.3 mm?60.3 mm,and the baking force(W)value is 129 mm?249mm.The results showed that the hardness,elasticity,adhesiveness,adhesiveness,chewability and resilience of fresh and wet noodles in TPA parameters were 3716.67 g?4294.91 g?0.93?0.96?0.59?0.63?2353.55 g.s?2551.66 g.s?2135.37?2458.10 and 0.20?0.26.(2)Through the study on the rheological properties and blowing consistency of different proportion of tartary buckwheat flour,it is found that when the amount of tartary buckwheatflour is more than 30 %,the balance of toughness and ductility of the flour decreases,the baking power(W)decreases,the gluten strength of the dough weakens,and the dough is easier to break and break up without any food additives;through the study of scanning electron microscope It was found that the addition of tartary buckwheat powder changed the structure of dough to some extent,destroyed the reticular structure of gluten,and made the combination between starch particles,starch particles and protein loose,which may also be the main reason for the quality of fresh wet noodles.When the content of tartary buckwheat flour is less than 30 %,the retrogradation characteristics of the mixed flour is better than that of the pure wheat flour.The results showed that the addition of Tartary Buckwheat improved the cold gelatinization stability of dough,delayed the regeneration of flour products,and reduced the aging range of dough.Therefore,a certain amount of buckwheat flour may play a positive role in the quality of some products,such as increasing the shelf life of fresh and wet buckwheat noodles,delaying the rebirth of flour products.(3)In the study of the effect of the improver on the quality of fresh and wet tartary buckwheat noodles,it was found that adding the appropriate improver could improve the quality of fresh and wet tartary buckwheat noodles to some extent.On the basis of single factor experiments on inorganic salt,thickener,enzyme and nutrition enhancer,response surface optimization experiments were carried out on the formulation of fresh and wet tartary buckwheat noodles.The optimized formula of fresh and wet tartary buckwheat noodles is:compound phosphate 0.19%,enzyme0.04 mg / kg,gluten 3 %,compound gum 0.16 %,which is consistent with the single factor test results.The fresh and wet tartary buckwheat noodles under this condition had better cooking quality,sensory and texture values.Among them,the compound gum and gluten had a significant effect on the breaking rate of fresh and wet tartary buckwheat noodles,the compound phosphate and compound gum had a significant effect on the sensory score of fresh and wet tartary buckwheat noodles,and the compound phosphate and compound gum had a significant effect on the chewability of fresh and wet tartary buckwheat noodles.