Study On The Relationship Between The Mechanical Properties And The Quality Of Noodle Preparation During The Flour Mixing Of Noodle Making

Dough crumbs are viscoelastic and malleable dough embryos formed by mixing wheat flour with water.Due to the low water content of noodles,the network structure of viscoelastic gluten cannot be fully formed,and a kind of loose dough embryo with uneven particle size is obtained.The difference in noodle mixing conditions will cause a change in the interaction between different components in the noodle dough crumbs,which is reflected in the change of the macro characteristics and microstructure of the noodle dough crumbs,and then affect the quality of the noodle.Real-time control of the noodle mixing process is an important direction of noodle processing automation.The relationship between the mechanical properties of noodles and dough crumbs properties and noodle quality remains to be studied.This paper studied the influence of different mixing times and mixing frequencies on the particle characteristics,water migration rule,protein characteristics,and noodle quality of different particle size dough crumbs(large particle dough crumbs(R > 8.5mm),medium particle dough crumbs(R < 2.5-8.5mm),small particle dough crumbs(R < 2.5mm))produced by noodles mixing process.The changes in mechanical properties such as torque in the process of mixing were studied,and a correlation analysis was carried out between the mechanical properties of torque and the characteristics of dough crumbs and the quality of cooked noodles.Firstly,a data acquisition system for the mechanical properties of the noodles mixing process was constructed.A torque sensor and a speed sensor were installed on the mixing shaft of the noodle mixer to monitor the changes in the mechanical properties of the noodle mixing process,and the measured values of the mechanical properties of the noodle mixing process were pretreated and analyzed.The results show that the SG filtering method can keep the shape as much as possible while smoothing the data,and its effect is better than the other four smoothing methods.Compared with the traditional flour curve,the torque curve of the noodle-making process showed a wavy increase trend with the increase of noodle-mixing time.Secondly,the changes in mechanical properties under different mixing times and the effects of mechanical properties on the characteristics of dough crumbs and the quality of noodles with different grain sizes were studied.There is a good correlation between mechanical properties and dough crumbs properties and noodle quality.At the initial mixing stage(the mixing time is 3 min-6 min),the mechanical characteristic curve shows that the first peak value is reached,and the corresponding dough crumbs characteristics show that the grain distribution and water distribution of the dough crumbs with different grain sizes are uneven,the cooking loss rate of the noodles is large,and the texture and tensile characteristics of the noodles are poor.During the development from the initial stage to the middle stage,the torque presented a wavy growth trend,the large grain dough crumbs were decomposed into medium and small particles,the water migrated from the large particle dough crumbs to the smaller particles,the cooking loss rate of the noodles decreased,the hardness increased,the chewability increased,and the tensile property increased.When the mixing time was 18 min,the torque value had a slightly decreasing trend,and the water distribution uniformity of each particle level of dough crumbs was the minimum,the average diameter and average diameter of dough crumbs decreased,and the quality of noodles decreased.Again,the mechanical properties of different stirring frequencies and the effects of mechanical properties on the characteristics of dough crumbs and the quality of noodles with different grain sizes were studied.With the increase of stirring frequency,the torque value will increase,as well as the input power and work speed of the opposite dough crumbs of the stirring blade will increase,and the increase of power and energy will be larger.Higher stirring frequency is conducive to the uniform distribution of mass and water in different dough crumbs sizes,but it will weaken the aggregation of glutenin in large particle dough crumbs,and promote the aggregation of GMP in medium and small particle dough crumbs.Noodles have good quality at a 45 Hz stirring frequency.Finally,according to the influence of protein characteristics of floc under different blending conditions,it was found that the increase in mixing time promoted the agglomeration of dough crumbs and formed the dough embryo with uniform particles and water.However,it should be noted that in the initial stage of mixing,the GMP content of large particle dough crumbs first decreased and then increased,and depolymerization would occur in the later stage,indicating that large particle dough crumbs was more likely to be dispersed by stirring mechanical force.Under the condition of fixed mixing time,the increase of stirring frequency can promote the particle size,water distribution,and the uniformity of GMP aggregation,but too high a stirring frequency will lead to the depolymerization of GMP.