Effects Of Rest Condition On The Dough Physico-chemical Properties And Noodle Quality

Noodle industry which is important industry of food industry in China is one of the most successful example of the traditional food industrialization and large scale development.There are varieties of noodles, but dried noodle quality still needs to improve. Therefore, traditional noodles process needs to improve to match the requirements of noodle production. Dough resting condition is a key process in noodles production, the physical and chemical properties and microbial flora of dough were affected by the conditions, so the control of dough rest condition is significant for developing a efficient noodle product line.To explore the best temperature and time to rest the dough and to grasp the mechanism of dough resting, the research used the same wheat to make the dough, then put them into different conditions to resting, employed the texture profiles analysis and sensory evaluation to compare the effects of resting conditions on noodles quality. Then,the effects of dough (water content:50%?60%) resting conditions on starch granules micro structure?starch viscosity properties?protein structure were investigated. The mechanism of dough resting on physic-chemical and biology was analyzed and the noodles texture evaluation model was grasped.The main results are as follows:(1)It is revealed that 35?,2h was the best condition to rest dough, in this condition, the hardness increased and springiness decreased, the taste is most harmonious.(2)While the dough was rested in 20?, Glutenin Macropolymer (GMP) was polymerized, dough tensile resistance, free sulfhydryl content and degree of crystallinity was the lowest.while the resting temperature is 40?, these indicators was opposite, GMP was depolymerized fiercely, the number of lactic acid bacteria was the most. Thus, it was speculated that lactic acid bacteria was the inner reason of the changes on dough physico-chemical properties in 40?.(3) As the extension of time, dough tensile properties was in decline, the numbers of starch granules holes was increased, starch peak viscosity was increased, SDS-soluble glutenin content has a trend of rise first then fall. At the beginning of resting, then the smaller glutenin and gliadin which was depolymerized by GMP was polymerized, and the number of lactic acid bacteria was increased.In a word, the changes of structure of starch granules, the increase of the degree of protein polymerization, intramolecular disulfide bond crosslinking and the number of lactic acid bacteria in dough is probably the chemical and biological basis of dough stretchability and noodle quality improvement.