Effects Of Improvers And Storage Conditions On The Quality Of Dried Noodles

The development of dried noodles is very rapid,dried noodles as one of the traditional Chinese staple food,with delicious,cooking convenient and cheap advantages,deeply loved by consumers.However,in actual production,due to the low protein content of wheat flour and the poor quality of gluten in China,it is easy to cause problems such as noodle crispy strips,broken strips,rough surface,intolerance to boiling and paste soup,etc.,therefore,reasonable use of noodle improver can effectively improve the quality of dried noodles,but also increase its nutritional value to meet people's quality requirements.In this study,soybean protein powder,cassava modified starch and guar gum were used as examples to study the effects of different modifiers on the thermomechanical characteristics of dough,including the water absorption of dough,stability time,protein weakening degree,cooking stability,starch heat regeneration characteristics,and then explore the effects of different modifiers on quality of noodles,including texture characteristics,cooking characteristics,color and luster of noodles,finally,the change of breaking property of dried noodles in different packing forms was studied under the condition of high temperature and high humidity.The main findings are as follows:(1)The effects of soybean protein powder,cassava modified starch and guar gum on the thermomechanical characteristics of dough were investigated.According to the results of the orthogonal experiment,the optimum formula was obtained: soybean protein powder6%,cassava modified starch 1.2%,guar gum 0.9%.The order of the factors affecting the degree of protein weakening was: guar gum > soy protein powder > cassava modified starch;The order of influence on cooking stability and starch retrogradation was: soybean protein powder > guar gum > cassava modified starch.Under the condition of optimal formulation,the degree of protein weakening,cooking stability and regeneration characteristics were improved,and the cooking stability was 1.09(N·m).(2)The results showed that the breaking properties of soybean protein powder and cassava modified starch increased at first and then decreased.Guar gum could significantly increase the breaking properties of raw noodles The three kinds of improvers had good effects on the texture properties of cooked dried noodles.On the basis of single factor and comprehensive consideration of raw and cooked vermicelli hardness,the best formula of the modifier was obtained by orthogonal test: soybean protein powder 6%,cassava modified starch 1.2%,guar gum 0.9%,the order of the main and secondary factors affecting the hardness and chewiness of raw and cooked noodles was: soybean protein powder > guar gum > cassava modified starch.Three kinds of the best addition of the improvers and the best compound formula all reduced the cooking loss of the noodles,but all of them increased the cooking time of the noodles,and 9% guar gum decreased the water absorption,6% soybean protein powder,1.2% modified tapioca starch and the best compound formula all increased the water absorption of dried noodles in different degree.(3)In the short-term storage of dried noodles,the breaking performance of raw dried noodles in paper bags is greatly affected by temperature and humidity,and the raw dried noodles in composite bags and vacuum bags are less affected by environment,among which the vacuum bags are least affected by temperature and humidity and have the best preservation effect.