Protein And Starch Affect The Mechanism Of Noodle And Instant Noodle Quality

Although, it has been made sure that protein and starch are the mainfactors that infiuence on noodle quality there are still some problems need tobe solved. For recent years, researches are mainly made cefltering on Ptu,White Salted Noodle and Yellow Alkaline Noodle on the world. There is shortof researches on Chinese dried noodle and fried instant noodle around theworld. Although there are some researches on them, but the results areconfused and even different in some aspects.The aim of this dissertation is to make out and verify that,(1)therelationship between wheat grain qualities and the qualities of dried noodleand fried instan noodle: (2) the influence of protein and starch's compositionand properties on qualities of the both noodles: (3) the principle of theinfluence of protein and starch on qualities of the both noodles.Five representative Chinese Wheat varieties grown in Guanzhong Plain ofShaanxi province and eigh French wheat varieties grown in France withprotein content of 9%-12% were tCsted on their grain qualities, protein andsforch composition, and their noodle making qualities. Such methods asScanning Electric Microscopy and A-PAGE are used in eXPerAnentScombined with separaion and reconstitUtion, addition and subtraction ofprotein and starch comPositions. What were researched in this dissertation arethe influences of wheat qualities, the content, comPosition and prOPerties ofprOtein and starch on Chinese dried noodle qualities and fried instan noodlequalities. Such results as following were drawn out.(l)Protein plays a more imPortan role on fried instant noodle quality thanstarch, but same as starch on dried noodle quality(2)Protein quality has greater influence on qualities of the both noodles,provided that its content is within certain region(9-l2%). The influence ofsedimentation value is the greatest on qualities of the both noodles; Influenceof extensograms measured in 45min is greater than that in 90min and l35minon the qualities of dried noodle and fried instant noodle. Except of being aresignificantly related with dried noodle's anti-belting ability, Protein contentand wet gluten content have not significam influence of the other noodlequalities. Starch gelatinization proPerties of flour and Starch are moreimportan to dried noodle than tO fried inStan noodle.3. Protein and starch influence on dried noodle quality and fred instannoodle quaIity not only by their contents, but also by their composition andproperties.As to fried instant noodle qualities, with prOtein coflteflt increasing,steaming time is prolonged, cooking absorption decreases and eXtendingability is enhanced; as result of stafch content increasing, cooking lossincreases, cohesiveness, spring and extending ability all decrease of thecooked fried instan noodle.The comPositions of gluten protein are imPortant to the qualities of theboth noodles. Gliadin makes imPortan influence on most visco-elasticityproperties of cooked fried instan noodle (cohesiveness, chewiness andspringiness). Glutenin plays an essenial role in fOrming extending ability ofcooked instant noodle. Gliadin contributes to extending ability and glutenin toresistance of fracture force of the cooked instant noodles.(3 ) B-tyPe starch can decrease adhesiveness of cooked intat noodle,steaming time of fried instant noodle and optimum cooking time of driednoodle. A-tyPe starch's addition can reduce the re-watering time and increasethe oil conten of fried instal noodle, and can shorten the oPtimum cookingtime of dried noodle and extending ability of ccoked dried noodle. Gliadin'saddition can increase the adhesiveness of cooked instant noodle andextending ability of cooked dred noodle. As a result of glutenin conten'sincreasing, the fractllre force and fracture energy of cooked instat noodlelncrease.(4) Starch, especially A-tyPe starch has the most imPortant influenceon the Viso-elasticity propertie...