Effects Of Common Anions In Noodle Making On The Quality Of Noodles

As a traditional staple food,fresh moist noodles are favored by consumers for their strong taste and convenient production characteristics.In the process of making noodles,NaCl,NaH₂PO₄,NaHCO₃,and Na₂CO₃ are often added as additives to improve the quality of noodles.Salt was added to the noodles and dissolved in water and then added to the flour.After a series of complicated processes,the noodles were made.The addition of salt to the noodle water would decompose into anions and cations,and the ions affected the quality of the noodles by affecting the state of the water and the characteristics of the components of the flour and dough.This subject took Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-as the research objects,using texture analyzer,color difference analyzer,laser particle size distribution analyzer,rapid viscosity analyzer(RVA),X-ray diffractometer(XRD),low field Nuclear Magnetic Resonance(LF-NMR),Fourier Infrared Transform Spectroscopy(FTIR),Scanning Electron Microscope(SEM),etc.,studied the effects of four anions on flour quality,gelatinization characteristics,noodle color,and cooking and quality of noodles.And further separated the starch and protein components in flour to study the influence of Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-on starch and protein components in flour,and explore the influence of anions on noodles.The main conclusions are as follows:1.Flour characteristics:It was found that adding appropriate amounts of Cl^-and H₂PO₄^-to the flour can improve the quality of the dough.Adding HCO₃^-and CO₃^2-made the quality of the dough relatively inferior to the above-mentioned ions.With the increase of Cl^-and H₂PO₄^-content,the water absorption rate of dough decreases,and the flour quality index increases.With the addition of HCO₃^-and CO₃^2-,the degree of dough weakening increased,and the stability time decreased.The addition of the four anions Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-all changed the gelatinization characteristics of flour and promoted the gelatinization of flour.The addition of four anions Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-can all improve the brightness of the dough,and the addition of HCO₃^-and CO₃^2-makes the dough yellow.As the anion concentration increases,the L^*value of the dough sheet increases significantly;2.In terms of noodle quality:the addition of four anions Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-ions all increased the cooking loss of noodles,and with the increase of ion concentration,the cooking loss of noodles continues to increase.Under the same concentration,HCO₃^-and CO₃^2-had a greater impact on the cooking loss of noodles;Adding Cl^-within a certain range would increase the hardness of the noodles,and the hardness would gradually decrease when the concentration was greater than 0.20 mmol/g;The addition of H₂PO₄^-and CO₃^2-mad the hardness and the chewiness of the noodles first increased and then decreased;the addition of HCO₃^-increased the hardness of the noodles first increased and then decreased;As the concentration of Cl^-and H₂PO₄^-increase,the breaking force and breaking distance of the noodles showed an upward trend.Adding HCO₃^-and CO₃^2-within a certain range can increase the breaking force and stretching distance of noodles,but as the concentration of HCO₃^-and CO₃^2-continues to increase,the breaking force and stretching distance begun to gradually decrease.The addition of Cl^-and H₂PO₄^-ions improved the gluten protein network structure and made the gluten protein network structure more compact,and the ductility of the noodles was significantly enhanced;the addition of four anions all changed the water distribution state in the noodles.The weakly bound water in the noodles with Cl^-added is the main form of water,followed by deep bound water,with the least free water content;adding H₂PO₄^-,HCO₃^-,CO₃^2-made the deep bound water content of the corresponding noodles increase,and weakly bound water the content was reduced.3.In terms of starch components:with the increase of Cl^-and H₂PO₄^-concentration,the volume average particle size(d^[4,3])and area average particle size(d^[3,2])of starch decreased significantly,adding Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-ions significantly increased the SSA of starch;Comparing the effects of different ions on starch d^[4,3]at the same concentration,it was found that when HCO₃^-was added at 0.15 mmol/g,0.20 mmol/g,and 0.25 mmol/g,CO₃^2-starch d^[4,3]was obviously larger than other ions.The four anions Cl^-,H₂PO₄^-,HCO₃^-,CO₃^2-all promote the expansion of starch granules to a certain extent and some rupture,especially the starch with HCO₃^-and CO₃^2-added to swell and rupture more obvious.The results of swelling degree indicated that the contribution of different anions to starch swelling degree under the same concentration was(influence sequence)CO₃^2->HCO₃^->H₂PO₄^->Cl^-,that was,the addition of ions promotes starch swelling.The gelatinization results also found that compared with the blank,all four ions at the same concentration promoted starch gelatinization and increased the peak viscosity of starch;The X-ray diffraction characteristic spectrum was shown at 17°and 20°the attachment has a strong diffraction peak.At the same concentration,the four anions are at 17°and 20°compared with the blank,the diffraction peaks of are all enhanced,and the addition of four anions promoted the recrystallization of starch and the formation of starch lipid complexes to a certain extent.The transparency results also showed that the four anions promote the retrogradation of starch to a certain extent,and after storage at the same concentration for 0 h,24 h,48 h,and 72 h,the transparency of HCO₃^-and CO₃^2-at this point is higher than that of other ions.This has a lot to do with the polarization caused by the difference in ion structure and the strength of the charge.4.In terms of protein components:At 0.25 mmol/g,0.30 mmol/g concentration,the gluten protein bands with Cl^-and H₂PO₄^-added became shallower,and the gluten protein bands with HCO₃^-and CO₃^2-added became deeper,and Cl^-and H₂PO₄^-were added.H₂PO₄^-would enhance the interaction between gluten and starch;compared with the blank,the addition of four anions reduces the free sulfhydryl content of gluten protein,indicating that the addition of anions promotes the formation of disulfide bonds to a certain extent,Promote or maintain the formation and stability of the gluten network.The effect of ions on the free sulfhydryl groups of gluten protein may be related to the environment created by ion concentration and the polarization of the ion structure itself on the interaction of gluten macromers and gluten and gliadin;At 0.15 mmol/g,0.20 mmol/g,0.25 mmol/g,compared with the blank,the storage modulus(G')and loss modulus(G")of gluten protein with HCO₃^-and CO₃^2-added increased,and the gluten with Cl^-and H₂PO₄^-added the protein storage modulus(G')and loss modulus(G")decrease.The addition of ions may increase the formation of glutenin polymers and the interaction between gliadin and glutenin,and increased the viscoelasticity of gluten;it can be seen that at all concentrations,compared with the blank treatment,the addition of four The endogenous fluorescence intensity of the anion protein was enhanced,indicating that the addition of anion promoted the exposure of tryptophan more significantly.This may be that the addition of ions brings more charges and increases the electrostatic repulsion on the surface of the protein,which makes the protein structure relatively stretched,and the tryptophan residues are obviously exposed.The addition of four anions significantly changed the surface hydrophobicity of gluten protein and the water holding capacity of gluten protein,indicating that the intervention of ions would affect the degree of cross-linking of protein molecules.