Effects Of Chinese Yam And Main Components On Wheat Flour Properties And Noodle Quality

In recent years, the study on noodle products tends to nutritional function, and yamnoodle is one of the research, there are still many unknown areas on the study of yam noodle.This paper mainly studies the optimization of yam flour production process，the yam flour bythree kinds of drying and yam main components on the flour properties and noodle quality.1. In order to optimize the process of color protection yam flour, using the single factorof yam flour (L*, a*, b*) and Ganz whiteness is analyzed, the most suitable fresh slicethickness of4mm, the optimum temperature is60℃, citric acid is the best, ascorbic acid isthe worst. On the basis of Ganz degree as index, the color protecting liquid ratio is optimizedby response surface method, the optimum ratio is: the concentration of citric acid is1.28%, L-ascorbic acid is0.05%, phytic acid is0.12%, calcium chloride is0.3%.2. The content of wet gluten and the sedimentation value decreased with the increase ofyam flourr content, the yam flour by vacuum freeze drying sedimentation value maximum.The peak viscosity, trough viscosity, breakdown, final viscosity increased significantly, thepeak time reduced.3. The yam flour by hot air drying have a little effect on chip color, by the sun drying aremost effected.The yam by vacuum freeze drying flour can increase the noodle extensiondistance and tensile force. Add Chinese yam flour make the springinessity and hardnessincreased, cohesiveness decreased; the hardness, resilience and cohesiveness of cookednoodle increased, reduction of springinessity. with the increase of the yam flour content, thewater absorption rate of noodle was down,the loss rate of dry matter was increase, the yamflour by hot air drying dry matter losses most.4. With the increase of yam starch flourr content, the peak viscosity, trough viscosity,final viscosity,breakdown and setback increased significantly, reducing the peak time. Withthe increase of non starch component content of yam, peak viscosity, trough viscosity andfinal viscosity increased at first and then increased slowly after the rapid upward trend, in24%when the adding amount reaches the maximum; breakdown and setback were increasedfirstly and then decreased, the peak time of overall decrease.5. With the increase of yam starch flourr content, tensile strength increases first and thendecreases, the tensile distance decreases; hardness, resilience, cohesiveness and resilience areconsistent, all was first increased and then decreased, and finally increased. With the increase of non starch component content of yam noodles, tensile strength decreased firstly and thenincreased and then decreased, tensile distance gradually declined, noodle hardness,springiness, cohesiveness and resilience is first increased and then decreased, reached themaximum at24%.6. With the increase of yam starch, cooked noodles tensile force was decreased at firstand increased, the hardness increased gradually, springiness and resilience decreases. With theincrease of non starch component content of yam, stretching distance decreased gradually,cohesiveness and resilience decreases, the hardness increases.