Study On The Processing Adaptability And Quality Improvement Of Millet Noodles

The gluten protein plays a vital role in the process of noodle foods,especially for the stretching and elasticity when forming dough.Due to the lack of gluten,the millet flour is difficult to form a dough and the development of millet noodle products is limited.To solve this problem,the effect of calcium hydroxide,konjac powder,transglutaminase and gluten protein on the thermodynamic properties of millet dough and qualities of millet noodles were studied in the present paper,and the mechanism was analyzed in order to provide theoretical basis for the development and research of millet noodles and other grain noodles.The main conclusions were as follows:Through RVA,DSC and other experimental means,the addition of calcium hydroxide had a significant effect on the swelling power,pasting property and endothermic enthalpy of millet flour,and the effect was related to the addition of calcium hydroxide.The cooking quality of millet noodles was studied and it was found that calcium hydroxide had a significant influence on the cooking loss and water absorption of millet noodles.When the amount of calcium hydroxide was 0.2%,the cooking loss was the lowest.With the increase of calcium hydroxide dosage,the cooking loss of millet noodles increased.When the dosage was more than 0.6%,the amount of calcium hydroxide had no significant effect on the cooking loss of noodles.The results of sensory evaluation showed that the millet noodles had better sensory quality when the addition of calcium hydroxide was 0.2%.With the increase of calcium hydroxide content,the overall sensory score of millet noodles was reduced,and the noodles had obvious taste of lime water.The microstructures were observed by laser confocal microscopy and scanning electron microscopy.The results showed that the protein aggregation of millet noodles was higher with adding 0.2%calcium hydroxide,and the microstructure of inner starch gel was uniform and compact than that of control.The effects of konjac powder and calcium hydroxide on the thermodynamic properties and texture characteristics of millet dough were studied by Mixolab(mixed experiment instrument)and texture analyzer.It was found that the effect of konjac powder and calcium hydroxide on the thermodynamics and rheological properties of millet dough has a synergistic effect.Due to the addition of konjac powder,the setback of the millet dough was reduced,and the hardness of the millet noodles decreased and the elasticity was increased.Meanwhile,the addition of konjac powder can significantly increase the water absorption of millet dough.Through sensory evaluation and scanning electron microscope observation,it was found that when adding 0.2% calcium hydroxide and 1.5%konjac powder,the sensory quality of millet noodles was better,and the microstructure of the noodles was uniform.However,as the konjac powder itself has some fishy smell,when adding 2.0% konjac powder,the overall sensory level of millet noodles was lower than that of the control group.The thermomechanical properties of millet flour were significantly improved by TGase and gluten protein,with the increase of TGase addition,the water absorption rate decreased and the thermal stability increased in the millet dough.Millet noodle texture properties were significantly improved by TGase and gluten protein.Adding 1.5% TGase and 15% gluten protein significantly improved the hardness springiness and chewiness of the millet noodles.Microstructural analysis and SDS-polyacrylamide gel electrophoresis confirmed that TGase and gluten protein could influence on the development of the millet protein and gluten protein network and increase the aggregation of proteins in millet dough.These results indicated that the addition of calcium hydroxide,konjac flour,glutamine transaminase and gluten protein could be used to improve the properties of millet flour for millet-based food production and to improve the quality of millet products.