The Study Of Mung Bean-Wheat Flour Dough Physical Properties And Processing Of Mung Bean Instant Noodles

Instant noodles, as the chinese first-largest convenient staple food, was mainly produced from wheat flour. Mung bean had a variety of physiological active substances, Mixing the mung bean powder with wheat flour was an effective way to improve the nutritional value of wheat flour. Using mung bean and wheat flour as raw materials, the properties of mung bean-wheat flour dough and the process recipe of mung bean instant noodles are studied and discussed to develop Mung bean instant noodles and its compound quality improver. The main conclusions are as follows:(1) The physical properties of mung bean-wheat flourUsing mung bean and wheat flour as raw materials, studying the properties of mung bean-wheat flour. The results showed that with the increasing addition of mung bean, the formation and tensile properties of the dough reduced, the gelatinization temperature and thermal stability of the dough raised, thermal enthalpy decreased, as well as the viscoelasticity of the dough.(2)The development of quality improver in mung bean instant noodlesGluten powder could obviously improve the formation and tensile properties of the dough, lower the thermal enthalpy and viscoelasticity of the dough, improve noodles hardness, springiness, toughness and soak resistance ability, decrease noodles rehydration, color and odor, increase the transparency of noodle soup. Modified starch could obviously improve the formation and tensile properties of the dough, lower the thermal enthalpy and viscoelasticity of the dough, improve noodles rehydration, hardness, springiness, strength of extension, taste, soak resistance ability and sensory score, decrease noodles toughness, increase the transparency of noodle soup. TGase could obviously improve the formation,tensile properties and the viscosity of the dough, improve noodles hardness, springiness and the strength of extension, decrease noodles rehydration and toughness. Phosphate could obviously improve the formation, tensile properties and the viscosity of the dough, improve noodles rehydration, decrease noodles toughness, increase the transparency of noodle soup. The best formula of compound quality improver for gluten, modified starch, TGase and phosphate were 28.85%,67.31%, 0.96% and 2.88% respectively.(3) The development of mung bean instant noodlesMung bean powder addition significantly affected the quality of instant noodles. With the increasing of the mung bean powder addition, noodles springiness, hardness and toughness reduced, soup turbidity raises, rehydration and sensory quality declined. The suitable addition was 20%. Mung bean instant noodles formula was mixed powder 100g (including mung bean powder 20 g), quality improver 10.4g, salt 1.5g, edible alkali 0.15g.(4) The quality characteristics of mung bean instant noodlesThe color of mung bean instant noodles was yellow-green. The noodles tasted smooth and had unique aroma after recovery. Recovery time was less than 5 min. The safety quality of the product was in line with national health standards. The protein(14.2g/100g), dietary fiber(5.6g/100g), zinc(1.5mg/100g), iron(2.7mg/100g), calcium(45.8mg/100g), phosphorus(225.4mg/100g) and EAAI levels (61.56) were significantly higher than wheat noodles.