Study On The Main Factors Affecting The Cooking Quality Of Fresh Wet Noodles

Fresh wet noodles are mainly made of wheat flour,with about 30% moisture content.The production process includes dough kneading,calendering,aging,calendering,strip cutting,etc.Fresh wet noodles have become one of the traditional staple foods widely loved by Asian consumers because of their rich nutrition,smooth taste and convenient consumption.The cooking quality of fresh wet noodles directly reflects the pros and cons of their comprehensive quality,covering many aspects such as texture properties,cooking properties,sensory quality and so on.This article will statement them from three aspects,namely wheat flour components,commonly used additive and production technology,to study the main factors affecting the cooking quality of fresh wet noodles and their action mechanism.Starch and protein are the two most important components in wheat flour.Taking the content of wheat flour starch and protein and the ratio of amylose and amylopectin as factors,the effects of wheat flour components on the cooking quality of fresh wet noodles were studied.The farinograph characteristics,gelatinization characteristics,wet gluten content and swelling potential of the mixed powder were measured.The effect on the TPA,tensile properties,cooking properties,moisture distribution,microstructure and protein secondary structure of fresh wet noodles were investigated.The results are as follows: The starch and protein content equivalent to natural wheat flour(73.17% starch and 10.81% protein)is most beneficial to the cooking quality of fresh wet noodles,and the low ratio of amylose and amylopectin(0.25)is beneficial to cooking quality of fresh wet noodles.Edible salt and alkali are the two most commonly used additive in the production of fresh wet noodles.Select the addition amount of salt as 0%,1%,2%,3% and 4% of the weight of wheat flour,and the addition amount of alkali as 0%,0.2%,0.4%,0.6%,0.8% and1.0% of wheat flour.The farinograph characteristics and gelatinization characteristics of wheat flour added with modifiers were measured.The effect of addition amount on the TPA,tensile properties,cooking properties,water distribution and microstructure of fresh wet noodles were studied.The results are as follows: the addition of 2% edible salt or 0.2% alkali gives fresh wet noodles a unique taste and flavor,increase elasticity and toughness,make thefresh wet noodles smooth and have strong water holding capacity,which is the most beneficial to the cooking quality of fresh wet noodles.The manufacturing process of fresh wet noodles involves multiple key control points.Four key control points,including the way of making dough,the amount of water added,wake-up time and rolling ratio,were used for single-factor experiments to explore their effect on TPA,tensile properties and cooking properties of fresh wet noodles.The results are as follows: the 32% water addition,the wake-up time of 30 min,and the 20% rolling ratio are the most favorable to the cooking quality of fresh and wet noodles.On this basis,design and carry out response surface experiments.The optimal process for making fresh wet noodles is: the 32.47 % water addition,the wake-up time of 32.55 min,and the 22.33%rolling ratio.Under this condition,the sensory score of fresh wet noodles is as high as 90.66,and the cooking quality is optimized to the greatest extent.