Study On The Physical And Chemical Quality And Flavor Quality Of Lily Wheat Noodles

Lily has the function of both food and medicine,and noodles are people’s daily food.Therefore,it is considered to combine Lily and noodles to make Lily wheat noodles,which not only enriches people’s recipes,but also benefits people’s health.In this experiment,the raw Lily was treated to make lily powder and mixed with wheat powder to make Lily wheat noodles.The flour properties,thermodynamic properties,rheological properties of mixed flour dough,texture properties,water distribution,protein secondary structure and flavor of Lily wheat noodles were studied,which provided a certain theoretical basis for the industrial production of Lily wheat noodles.The main research contents and results are as follows:（1）Compared with pure wheat flour,adding a small proportion（<20%）of lily powder will reduce the quality of mixed flour,while adding a high proportion（30%-40%）of lily powder will greatly improve the quality of mixed flour.There was no significant difference between the two samples with 10%and 20%lily powder,but there was significant difference among the other samples（P<0.05）.（2）With the increasing proportion of Lily powder,the solid like characteristics of dough became more and more obvious.（3）With the addition of Lily powder,the stretching force and stretching distance of Lily wheat noodles showed a downward trend.There was significant difference in the maximum tensile force among the five samples（P<0.05）.There was no significant difference in the stretching distance between 10%-20%and 30%-40%samples,but there was significant difference between the two groups and other samples（P<0.05）.（4）With the addition of lily powder,the stickiness and recoverability of noodles decreased gradually with the increase of Lily addition ratio（P<0.05）（5）The breaking rate and cooking loss rate of Lily wheat noodles increased significantly with the increase of the proportion of Lily powder（P<0.05）,and the water absorption of noodles decreased gradually.（6）A total of 63 flavor compounds were identified in the five samples.There were significant differences in the content of substances in the samples treated with different treatments,and the type and content of aldehydes in the samples were the most;OAV results showed that there were 12 key compounds in 5 samples,including10 aldehydes.2,4-decendialdehyde in Lily wheat noodles with 40%Lily powder had the highest OAV value（281.13）,and had the aroma of oil and citrus.Compared with pure wheat noodles,40%of Lily wheat noodles have less aroma substances,and the OAV values of most aroma substances are decreasing,but the OAV values of2,4-nondienal aldehyde and 2,4-decendialdehyde aldehyde are greatly increased and extremely prominent.It showed that although the overall flavor of Lily wheat noodles was worse than that of pure wheat noodles,it had outstanding flavor.（7）The brightness of pure wheat noodles was higher than that of noodles with Lily powder,and the L*value of noodles with Different Lily powder ratios was significantly different（P<0.05）;The a*value and b*value of noodles with different proportion of Lily powder were also significantly different（P<0.05）.（8）There are mainly bound water and non flowing water in Lily wheat noodles after cooking.With the increase of storage time and the proportion of Lily powder added,the transverse relaxation time T₂₁and T₂₃peaks of Lily wheat noodles gradually shift to the right,and the S₂₁value of Lily wheat noodles shows a decreasing trend as a whole,and the S₂₃value shows an increasing trend as a whole,which indicates that the addition of Lily powder reduces the binding tightness between water and non-aqueous substrates（macromolecules such as protein and starch）in noodles,and the bound water tends to transform to water that is not easy to flow,This is not conducive to the stability of noodles.（9）With the increase of the proportion of Lily powder,the initial gelatinization temperature of the mixed powder increased linearly from 59.72℃to 64.11℃,the peak temperature increased linearly from 64.93℃to 69.47℃,and the enthalpy change decreased linearly from 4.17 J/g to 2.14 J/g.The three indexes changed significantly（P<0.05）.（10）With the increase of Lily powder,β-The content of folding protein decreased slightly,indicating that the gluten strength of the dough was gradually decreasing.