Study On The Improvement Of Frozen Cooked Noodles Quality

Frozen cooked noodle,was also known as wet instant noodle etc.,and the original moisture and edible quality were retained in the noodle,meanwhile its taste was more close to the fresh noodles than dehydrated instant noodle,which was well popular with consumers.But its quality was not stable and could not be guaranteed,and now existing wheat flour could not meet the needs of its quality,it was necessary to add flour improver to improve the quality of wheat flour,and improve the quality of frozen cooked noodle.Aimed at investigating the effect of four improvers on frozen cooked noodle,the cooking,texture and sensory properties of frozen cooked noodles,the properties of flour and the change of components were studied.Noodle quality was evaluated by texture analyzer,and rapid viscosity analyzer,Brabender farinograph and HAAKE MARS would be used to measure the RVA pasting properties and rheological properties,and chromatography and scanning electron microscope would be used to measure the microstructure of noodle.The main results were as following:(1)Adding cassava starch could improve the water absorption of flour,weakened the gluten network,and caused syneresis rate decreased first and then increased,improved the viscosity of flour,reduced the resuscitation value.But there was negative effect on the farinograph properties,and it caused development time and stability time decreased,and the flour quality number decreased to 16,and tan? decreased first and then increased.Adding wheat gluten had little effect on the syneresis rate and pasting properties of flour,but it had a great effect on the flour quality.It increased the water absorption,the development time and stability time of the dough,and the flour quality number increased to 109.The tan? increased and dough changed to sticky colloid.Adding phosphate composite decreased syneresis rate and increased pasting viscosity of flour.For the farinograph properties,it reduced water absorption rate,improved development time and stability time,and the flour quality number increased to 101,and the tan? increased first and then decreased.Adding guar gum increased syneresis rate,but the effect was small,and it has greatly improved the flour pasting viscosity and peak time.For the farinograph properties,it improved water absorption,development time and stability time of dough,and the flour quality number increased to 117,and the tan? decreased.By correlation analysis,it could be found that the correlation between the farinograph properties and the texture properties was stronger.(2)The optimal steaming time of noodle was 10 min,the addition of cassava starch and guar gum increased water absorption and brightness,adding compound phosphate and gluten could effectively reduce the cooking loss of noodles.For the noodle texture,the hardness was reduced and noodle became sticky because of the addition of cassava starch,and the hardness and resilience of noodle would be increased by adding wheat gluten,and the cohesiveness and resilience also would be increased by adding compound phosphate,but the hardness and resilience first increased and then decreased due to guar gum.Through the results of orthogonal test,four kinds of flour improvers was in order on the significant effect,and the order was compound phosphate,guar gum,cassava starch and wheat gluten.The optimum addition of cassava starch was 15%,wheat gluten was 3%,compound phosphate was 0.5%,and guar gum was 0.6%.(3)Cassava starch protected the macromolecular protein,reduced the anti-digestion ability and increased the freezable water content,but it reduced the degree of freedom of water,and ice crystals formed with a larger volume and destroyed the internal structure.Adding wheat gluten protected the internal structure of noodle,improved the content of macromolecular protein,improved its anti-digestion ability,reduced the ability of binding water and improved the degree of freedom of water.Adding compound phosphate increased the content of disulfide bond and the freezable water,increased the degree of freedom of water,and strengthened the gluten network.Adding guar gum reduced disulfide bond content,but its overall content was higher.It reduced the degree of freedom of water,inhibited the formation of ice crystals and protected the internal structure of noodles.