Study On The Effect Of Different Kinds Of Salt On The Quality Of Noodles

The addition of salt substances can change certain qualities of dough and noodles,but the addition of different salts had different effects.Is the nature of the salt different or the pH value?The literature in this area is rather messy.In this article,acid salts(NaH₂PO₄,KH₂PO₄,NH₄Cl,(NH₄)₂SO₄),neutral salts(NaCl,KCl,Na₂SO₄,K₂SO₄)and alkaline salts(Na₂CO₃,K₂CO₃,NaHCO₃,KHCO₃)were added to the noodles in different proportions.It compared the nature of the treatment with different addition ratios and the control group,and explored the influence of salt on the quality of noodles and the influence of the characteristics of protein and starch in the noodles.And preliminary explored the influence of pH changes and salt concentration changes on the quality of noodles under specific pH conditions.The main research conclusions are as follows:1.The addition of acid salts(NaH₂PO₄,KH₂PO₄,NH₄Cl,(NH₄)₂SO₄)increased the peak viscosity,trough viscosity and gelatinization temperature of starch,and reduced the retrogradation value;NaH₂PO₄,KH₂PO₄ and(NH₄)₂SO₄ significantly increased the viscosity of the noodles.The addition of NaH₂PO₄,KH₂PO₄ and NH₄Cl reduced the chewiness of the noodles,and the hardness of the noodles decreased when the addition amount was 0%-1.0%;the breaking force and stretching distance of the noodles were significantly increased;the cooking loss rate of the noodles was significantly increased,and the water absorption rate was not significant change;all four acid salts made a^*value show a downward trend,and had a significant influence on b^*value.2.The addition of neutral salts(NaCl,KCl,Na₂SO₄,K₂SO₄)increased the peak viscosity and trough viscosity of starch.NaCl had the strongest promotion effect on peak viscosity,and Na₂SO₄ had the most significant promotion effect on trough viscosity.The addition of the four kinds of salt made the retrogradation value smaller.Among them,Na₂SO₄ had the most obvious effect;the hardness,viscosity,elasticity and chewiness of noodles increase.Among them,Na₂SO₄ had the most significant effect on improving the hardness,viscosity and chewiness of noodles;the pulling effect of noodles breaking force and stretching distance showed an upward trend with the increase of NaCl,KCl and K₂SO₄ addition.The addition of Na₂SO₄ increased the breaking force of noodles,and the stretching distance increased significantly in the range of 0%-1.5%;the cooking loss rate of the noodles increased significantly,and the water absorption rate did not change significantly;the a^*value of the dough sheet increased significantly,and the b^*value showed a downward trend.3.Alkaline salts(Na₂CO₃,K₂CO₃,NaHCO₃,KHCO₃)all significantly affected the viscosity of starch and increased the gelatinization temperature;the cohesiveness,chewiness and resilience appeared to increase first with the increase in the amount of alkaline salt the change of post-decrement reached the maximum when the addition amount was 0.5%;when the addition amount of alkaline salt was in the range of 0%-0.5%,the breaking force and stretching distance of the noodles increased;the cooking loss rate of the noodles was obvious elevated.The water absorption rates of Na₂CO₃ and K₂CO₃ both reached the highest value when the addition amount was 0.5%,while the water absorption rates of NaHCO₃ and KHCO₃ increased relative to the blank;the L^*value and b^*value of the noodles showed an increasing trend,and the L^*value of the noodles with Na₂CO₃ added was the highest,while the noodles with K₂CO₃ added were more yellow.The a^*values were all lower than those without addition.4.As the pH value increased,the peak viscosity,trough viscosity,and final viscosity of the flour became significantly larger;the hardness and chewiness of the noodles reached the maximum at pH 9.6,and then decreased;the tensile strength and stretching distance of the noodles increased;The dry matter water absorption rate of noodles increased;the L^*value and b^*value of the noodles gradually increased;the combination degree of the deep bound water in the noodles gradually weakened,while the weak bound water and the free water did not change much.The deep bound water migrated to the weak bound water direction,and the free water content remained unchanged.5.When the buffer pH is 9.6,as the concentration of Na₂CO₃ increased,the trough viscosity showed a decreasing trend,and the gelatinization temperature gradually increased;the changes in the concentration of Na₂CO₃ under the conditions of pH 9.6 and pH 10.4 had different effects on the hardness of the noodles.The environment with higher pH had better effect on improving the tensile properties of noodles;at pH 9.6,the cooking loss of noodles wad reduced,and the water absorption rate reached the highest when the concentration of Na₂CO₃ was 15mmol/L.When GBSpH10.4,the water absorption rate increased,and when SBBSpH10.4,the water absorption rate decreased;under the conditions of GBS and SBBSpH10.4,as the concentration of Na₂CO₃ gradually increased,the L^*value showed an upward trend.Under the conditions of pH 9.6 and 10.4,as the concentration of Na₂CO₃increased,the value of a^*increased and the value of b^*decreased;under the conditions of pH 9.6,the free water content in the noodles did not change significantly.Under the condition of pH 10.4,the binding capacity of weakly bound water was enhanced.6.Acidic salt,neutral salt and alkaline salt can promote the formation of gluten network at 1.0%addition;the solubility and swelling power of starch were significantly increased;the addition of these three types of salt made the content of?-sheets significantly reduced,acidic salt and neutral salt significantly increased the content of?-helix,while alkaline salt significantly reduced?-helix.The neutral salt increased the random curl,and the alkaline salt significantly reduced the random curl.Alkaline salt significantly increased the content of?-turn;with the continuous increase of vibration frequency,the G'and G''of gluten protein in each treatment group showed a gradual upward trend,and the values of G'and G''were higher than the blank control;the addition of acidic salt,neutral salt and alkaline salt all significantly reduced the content of free sulfhydryl groups.