Study On The Mechanism Of NaCl On The Quality Of Spicy Strip Blanks

Spicy strips gradually harden as they are stored,and NaCl acts to delay the hardening of the Spicy strip.But up to 10% NaCl addition brings a new problem of “high salt”.In this paper,the effect of NaCl addition on the quality of Spicy strip blanks was studied.The mechanism of NaCl affecting the quality of Spicy strip blanks was analyzed from the perspective of starch and protein.The quality improvement of Spicy strip blanks was also explored.It provides a reference for the “salt reduction” of spicy strips in actual production.The effects of NaCl on the characteristics of wheat flour were studied by Farinograph,Extensograph and Rapid viscosimeter.The results showed that the addition of NaCl over 6% was not conducive to the polymerization of protein in the dough.NaCl increases the gelatinization temperature,peak viscosity,and consistency of the wheat flour,which reduces the breakdown,and it is considered that NaCl inhibits the spread of starch granules and promotes aggregation of free starch molecules.NaCl increases the expansion and oil absorption of the Spicy strip blanks.The water content and water activity of Spicy strip blanks were negatively correlated with the amount of NaCl added.Hardness is inversely related to the amount of NaCl added.NaCl smoothes the surface of the Spicy strip blanks and the internal pores are fine and uniform.Short-term storage testing of Spicy strip blanks showed that Spicy strip blanks gradually hardened during storage.NaCl has the effect of retarding the hardening of Spicy strip blanks.The addition of 6% NaCl is the inflection point: when the NaCl addition amount exceeds 6%,the indicators of Spicy strip blanks tend to be stable.No significant Starch retrogradation was observed in the fresh Spicy strip blanks.After 5 days of short-term storage,Starch retrogradation was observed in the low-salt samples,and the degree of starch retrogradation was inversely correlated with the amount of NaCl added,so it was speculated that NaCl inhibited the retrogradation of starch in spicy strip blanks.Adding modifiers to Spicy strip blanks found that glutinous rice powder increased the amount of large-sized particles,increased the radial expansion,and greatly increased the oil absorption of Spicy strip blanks,delaying the hardening of Spicy strip blanks.L-cysteine reduces the amount of large-sized particles,increasing the radial expansion of the Spicy strip blanks.Calcium peroxide increases the content of large-sized particles,causing Spicy strip blanks to expand insufficiently,and the internal pores are too tight,resulting in a decrease in radial expansion and a decrease in oil absorption.This study speculates that amylose retrogradation is the leading cause of the rapid hardening of fresh Spicy strip blanks.Proper inhibition of protein polymerization increases the expansion rate of Spicy strip blanks.The protein polymerization of raw wheat flour is too strong,which may cause the resulting Spicy strip blanks to expand insufficiently and the structure is too tight.