Study On The Corn Noodles By Extrusion

Corn is the thiredly widely grown in China among creal crops,and has great development prospects.Noodle is one of the traditional foods in China and many other Asian countries,and is very popular with common people.If extrusion cooking has been introduced in corn noodle processing,not only a innovation of noodle processing technolegy will come true,but also the application of corn in food industry will be more broad.The properties of mixture flours made from corn and wheat,the properties of extruded noodles made from mixture flours,the processing parameters of extrusion and the application of additives in extruded noodles were studied.The experimental result was showed as followings:The farinographic properties of mixtrue dough had been studied.The result showed that as corn flour content was below 20%,mixture dough acted the farinographic propeties of wheat dough.However,as corn flour content was above 30%,the mixture dough had never showed the wheat dough.When analyzed the propeties by Brabender Farinograh,the result had no pratice value.The extensographic properties of mixture dough had been studied.The result showed that as the content of corn flour in the blends increased,the balance between tenacity and extension became poor,dough spreading capacity decreased,extension properties of mixture dough was weak,and the mixture dough processing properties became worse.The gelatinazed properties of mixture flour made from corn and wheat had been studied.The result showed that when the content of corn flour was below 10%,the gelatinazed properties of mixture flour were similar to wheat flour.When the contern of corn flour was at 15%,the gelatinazed properties of mixture flour was better than those which the content of corn flour were below 15%.When the content of corn flour was above 15%,the gelatinazed properties of the mixture flour became complicated,the gelatinazed parameters were similar to corn flour except the peak temperature.The characteristic of extruded noodles made from mixture flour of corn and wheat had been investigated.The result indicated that as the content of corn flour increased,the gelatinazation degree of extruded noodles rose when the content of corn flour was below 15%,but droped sharply after the content of corn flour was at 15%,and the peak value appeared at 15%.As the content of core flour increased,the cooking properties of extruded noodles became worse and worse, on the contrary,the content of conjugated lipid got higher and higher.The microstructure had been observed.It showed that the cut of extruded noodles was crude.When the content of corn flour were at 15% and 25%,the microstruetures were better than other samples.The extrusion processing parameters had been investigated.A quadratic equation,which baseded on material additive water,barrel temperature(sectionⅢ)and screw speed,had been received.Through the quadratic equation,the optimum combination scheme had been obtained:material additive water was 31.1%,barrel temperature(sectionⅢ)was 122.5℃,screw speed was 53 r/min.The optimum ingredients about extruded noodles complex quality improver had been given by the single factor test and the orthogonal test:sodium algenate was 0.3%,complex phosphate was 0.2%,glyceryl monostearate was 0.1%,salt was 2%.At that time,the rehydration time of extruded noodles was 8.8min,the water absorption was 85.43%,the cooking loss was 3.75%.