Study On Wheat Flour Quality Requirements For Chinese Noodle Manufacture And Improving Noodle Eating And Cooking Quality

Noodle is one of traditional foods in China. Because of its simple making method and its diverse flavors, it is preferable in different regions of China. In the past few years, study on noodle quality has developed rapidly though the emphasis was how to improve noodle quality by using food additives. Basic study on noodle quality is rarely seen. This thesis studied on noodle quality systematically from several respects including role and contribution of wheat flour components and physicochemical properties to noodle eating quality, the relationships between noodle eating quality and its rheological characteristics, noodle cooking quality, and effect of stabilizer, emulsifier and starch on noodle quality. Noodle sensory judgement showed significant correlation to protein and gluten contents, sedimentation volume, development time, stability, weakness and valorimeter value of dough, and peak viscosity of flour paste. This result showed that as the main components of flour, protein and starch influence noodle quality together. Noodle rheological characteristics was evaluated by using Rheometer(RT-2002D, Japan). Among the tensile test, relaxation test, and the chewing test, the computation item, noodle chewiness showed significant correlation to noodle sensory judgement value. So noodle chewiness is determined as rheological characteristics instead of sensory judgement value in following tests. Study on noodle cooking quality revealed close correlation between optimum cooking time and noodle sensory judgement value. Water absorption of cooked noodle and cooking loss are independent items of noodle cooking quality. Adding food additives could ilpprove noodle quality in a certain extent. Sodium alginate, distilled monoglyceride(DMG), and tapioca starch had better effects than other food additives. Orthogonal tests revealed that sodium alginate was in the first place in the effect on noodle chewiness value, DMG the second, and tapioca starch the third. The optimum ratio is sodium alginate 0.3%, DMG 0.3%, and tapioca starch 10%.