Effect Of Spirulina Powder On The Properties Of Dough And The Quality Of Noodle

Spirulina has been recognized as one of the super foods of the 21 st century,as its rich in protein,gamma-linolenic acid,vitamins and minerals.But its not fully processed and utilized in food products.Noodles are a traditional and common staple food in China,and Spirulina,as a high protein plant-based food ingredient,has great potential for application in noodles.On the one hand,the research and development of spirulina noodles can provide a new application method for the application of spirulina in food,on the other hand,it also provides research ideas for the nutrition improvement of noodles products.The effects of spirulina powder on dough characteristics and noodle quality of wheat flour were studied.By studying the effect of spirulina powder on dough rheological properties and dough gluten structure,the mechanism of the effect of spirulina powder on noodle quality was explored,which provided theoretical basis and data support for the processing of spirulina noodles.The main research contents and conclusions are as follows :1.The effects of Spirulina powder addition on the mixing and pasting characteristics of the dough were investigated.The results showed that the water absorption of the dough increased with the addition of Spirulina powder,and the dough formation time and peak curve area increased.When the addition amount was 4%,there was a small increase in the bandwidth at 8 min,indicating that the spirulina powder was well mixed in the dough at this time and the cross-linking was good.The peak viscosity,trough viscosity,attenuation value and retrogradation value of wheat flour decreased.On this basis,the wet gluten content and tensile properties of the dough were measured.It was found that with the increase of spirulina,the wet gluten content of the dough decreased,the breaking force increased,and the breaking distance decreased.2.The effect of spirulina powder addition on dough gluten formation was studied.The existence form,content and distribution of water in the dough after adding spirulina powder were studied by low field nuclear magnetic resonance technology.It was found that the addition of spirulina powder enhanced the binding ability of dough and water,which was mainly manifested by the left shift of transverse relaxation time,the decrease of water mobility in the dough,the increase of bound water content and the decrease of free water content.The microstructure of the dough was observed by optical microscope and scanning electron microscope.It was found that when the addition amount of spirulina powder was2 % and 4 %,the starch granules could be wrapped and covered by gluten protein,but when the addition amount was more,the gluten protein network was seriously damaged.The results of polyacrylamide gel electrophoresis(SDS-PAGE)showed that spirulina powder depolymerized the high molecular weight gluten protein,decreased the content,and increased the content of low molecular weight gluten protein.By measuring the content of free sulfhydryl group and disulfide bond in dough,it was found that with the increase of spirulina powder,the content of free sulfhydryl group increased and the content of disulfide bond decreased.The results of the intermolecular force of the dough showed that the spirulina powder weakened the disulfide bond and hydrogen bond in the dough and enhanced the hydrophobic interaction.The change of intermolecular force of gluten protein will have a certain degree of influence on the secondary structure.The results of Fourier transform infrared spectroscopy showed that spirulina powder reduced the content of α-helix and β-sheet ordered structure of gluten protein,and increased the content of β-turn and random coil disordered structure.3.The effect of spirulina powder on noodle quality was studied.The results showed that with the increase of spirulina powder addition,the cooking loss and dry matter water absorption of noodles decreased first and then increased.When the addition amount was 4 %,the cooking loss was the smallest and the sensory quality was the best.The presence of spirulina powder increases the hardness of noodles and makes noodles more resistant to chewing.Through single factor test and orthogonal verification test,the optimum production process conditions of spirulina noodles were obtained as follows : spirulina powder addition amount was 4 %,water addition amount was 36 %,salt addition amount was 0.5 %,and ripening time was 25 min.4.The effects of spirulina powder on the nutrition,flavor and storage characteristics of noodles were studied.Compared with wheat flour noodles,spirulina noodles had higher protein content,but lower protein digestibility.Spirulina powder promoted the digestion of starch in noodles,starch hydrolysis index and glycemic index decreased.The antioxidant activity of spirulina noodles was stronger than that of wheat flour noodles.The types and relative contents of flavor substances in noodles were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry,it was found that aldehydes were the main flavor substances of noodles.Compared with wheat flour noodles,the types of aldehydes in spirulina noodles increased,but the relative content decreased.The types of ketones,esters,alcohols and alkenes increased,and β-ionone,n-hexadecane and dihydroactinidiolide were the unique flavor substances of spirulina noodles.By measuring the total number of colonies,p H value and hardness of fresh wet noodles during storage,it was found that spirulina inhibited the growth of some microorganisms at 4 °C storage temperature.The p H of fresh wet noodles decreased with the prolongation of storage time,and the hardness increased first and then decreased.