Microstructure Of Ramen Dough And Quality Improving

Ramen was very popular with Chinese as one of the famous noodles in China, the noodles taste elastic and soup is delicious. The changes of extensibility and microstructure of ramen dough which added “pure Peng gray” were analyzed at first, and then the ramen dough’s rheological properties, crystallization, the content of protein secondary structure, the protein network which was analyzed by a novel method were also investigated. The results showed that the extensibility of dough strengthened as well as the content of β-sheet, and the protein network which embedded starch granules became orderly. But the crystallization properties of ramen dough had no obvious change.In order to make delicious ramen, most people added "pure Peng gray" into the dough which could enhance the extensibility of dough during the traditional product process, but it was not clearly defined as additive by GB-2760, so there existed potentially dangerous. Invented a new method to improve the ramen dough property was necessary.Rheometers, mixograph, Fourier transform infrared spectroscopy, image analysis, and determination of disulfide bonds and content of protein components were used to study the extensibility and microstructure of ramen dough which was separately add sodium pyrosulfite, salt, composite carbonate and compound phosphate(permitted by GB-2760, and the security were controllable). The sodium pyrosulfite increased the dough’s extensibility, but the salt, composite carbonate, compound phosphate and decreased the extensibility of ramen dough. Besides sodium pyrosulfite, other kind of additives increased the dough tolerance of mechanical shearing and the energy needed to form the dough. Meanwhile, the width at 8min which was influenced by the additives except salt gradually rose and then declined, while the decline angle followed the opposite rule. The salt increased the width at 8min and decreased the decline angle. Though determined the content of free sulfhydryl groups and disulfide bonds, the result showed that sodium pyrosulfite destroyed the disulfide bonds, and the content of free sulfhydryl rose simultaneously. On the contrary, the free sulfhydryl groups gradually transformed into disulfide bonds by adding the salt, composite carbonate and compound phosphate which could strengthen the ramen dough.FTIR results showed that the content of β-sheet increased first and then decreased, while the α-helix followed the opposite results with the increased of sodium pyrosulfite. The content of ordered structure(β-sheet and α-helix) in dough which was added salt, composite carbonate obviously increased, and the disordered structure(random coil and β-corner) decreased simultaneously. Added the compound phosphate into the ramen dough, the content of ordered structure gradually rose and then declined, while the disordered structure ‘content decreased first and then increased.Analyzed the image of protein network which embedded starch granules, the results showed that the influence of four kind of additives on dough differently. The protein network which embedded starch granules became orderly when the amount of sodium pyrosulfite, salt, composite carbonate and compound phosphate were respectively 0.15‰、1%~2%、0.1%~0.3%、0.2~0.3%.The effect of four kinds of additives on the protein’s composition of ramen dough was also investigated. On one hand, the content of globulin and alcohol soluble protein in dough which was added sodium pyrosulfite obviously rose, and the content of glutenin declined. On the other hand, the dough which was added salt, composite carbonate and compound phosphate followed the opposite rule.In order to modify the operation properties of ramen dough, this paper took the rheological properties of dough and ramen sensory evaluation as an index to conduct orthogonal experiment. The optimum formula as follows: the addition of sodium pyrosulfite, salt, composite carbonate(potassium carbonate: sodium carbonate =4:6) and compound phosphate(sodium dihydrogen phosphate: sodium pyrophosphate: sodium tripolyphosphate: six partial phosphate= 25%:27%:45%:3%)were respectively 0.1‰, 1%, 0.2% and 0.2%. The dough obtained under this condition had much higher extensibility, a lower softness and a better sensory evaluation. This safe and effective optimum formula could instead of pure Peng gray which had a low security.