Relationship Between Types And Properties Of Starch And Quality Of Fresh Wet Noodles

In this study, eight kinds of flour that the protein content and other indicators (such as moisture content, ash content, etc) were similar, but starch content and composition were significantly different as experimental material. Starch content, component and gelatinization properties were determined, and the starch components and its gelatinization characteristics influence on the quality of fresh wet noodles were analyzed; And the different sources and different adding quantity of exogenous starch influence on quality of fresh wet noodles were studied; In addition, the glass transition temperature of fresh wet noodles were studied, the best storage temperature of fresh wet noodles was determined. The results showed that:(1)The relationship between starch components and the quality of fresh wet noodle:to explore the effect of starch composition in flour on the quality of fresh wet noodle. This study selected eight kinds of flour in different manufacturers as the test material, respectively study the correlation between starch, amylose, amylopectin, damaged starch content and fresh wet noodle quality evaluation. The research shows that starch and damaged starch have significant and positively correlated with the water absorption rate of dry material of noodles, the correlation coefficients are0.888,0.829; amylose has significant and negatively correlated with noodles sensory evaluation and TPA characteristics, correlation coefficient is more than0.870;amylopectin has significant and positively correlated with softness, smooth, the water absorption rate of dry material, hardness, chewiness, correlation coefficients are0.718,0.723,0.843,0.755,0.751.(2)The effection of exogenous starch on the fresh wet noodle quality:six exogenous starches (wheat starch, potato starch, tapioca starch, sweet potato starch, corn starch, mung bean starch) as the test materials, studied the effection of different sources of starch in the same amount and homologous starch in different addition amount on sensory quality, TPA indexes, cooking quality of fresh wet noodle, and analyzed the effect of exogenous starch on the flour gelatinization characteristic in this paper. The results showed that:with the increase of exogenous starch content, noodle sensory score and TPA indexes increased firstly then decreased, the water absorption of dry materials increased, the loss rate of dry matter and cooked broken rate decreased firstly then increased. The fresh wet noodle quality was better, when it was made of mixed with6%potato starch. Its sensory score was the highest,93.40±2.41; and its TPA indexes were the biggest. The pasting peak viscosity increased and the gelatinization temperature decreased. There was a significance change in the mixed powder with6%potato starch, the peak viscosity increased to1860cp, the gelatinization temperature decreased to71℃.(3)The relationship between pasting properties of flour and the quality of fresh wet noodle:To explore the effect of pasting properties of flour on the quality of fresh wet noodle. It was selected eight kinds of flour in different manufacturers as the test material in this paper, and studied the correlation analysis between pasting properties indexes of flour and quality evaluation indexes of fresh wet noodle; and proceed regression analysis with fresh wet noodle sensory score as the dependent variable, and the pasting properties indexes as the independent variables. The research shows that peak viscosity and breakdown viscosity have significant and positively correlated with elasticity and sensory score of noodles, the correlation coefficients are0.772、0.770、0.797、0.769, while pasting temperature has significant and negatively correlated with elasticity and sensory score of noodles, correlation coefficient are-0.721、-0.759; Stepwise regression analysis showed that peak viscosity is an important factor of affect the sensory score of fresh wet noodles(4) Vitrification storage of fresh wet noodles:In this paper, the glass transition temperatures of fresh wet noodles with different moisture contend and different heating rates were determined by differential scanning calorimeter. And the hardness, cooking loss rate of dry matter, cooked broken rate were determined in the storage process. The results showed that:The higher the water content of fresh wet noodles, the lower the glass transition temperature; when a water content, the greater heating rate, the higher glass transition temperature. By extrapolation "warming rate of0℃/min " was determined, the20%,21%,22%,23%moisture content of wet noodles, the glass transition temperature were-8.082℃,-9.455℃,-9.462℃,-10.592℃. Non-vitrification storage noodles hardness, cooking and cooked dry matter loss rates were significantly increased, while the glassy state storage limit to noodle quality index changes.