The Research Of Fresh Noodle’s Processes Quality And Stickiness

The article firstly studied fresh noodle’s cooking quality, texture index, sensoryevaluation, stickiness of different water addition, then fixed water addition and discussedfresh noodle’s stickiness under different production processes and additives. Ultimately inorder to investigate the correlation between viscosity and above indicators, conduct doughadded different additives mixograph experiment and NMR analysis of fresh noodles ofdifferent water addition, techniques, and additives. Conclusions are as follows:Comprehensive consider cooking quality, texture index, sensory evaluation, freshnoodle’s quality is preferably at38%water addition. However, when the water addition is38%, the dough isn’t conducive practicing for its high viscosity, thus reducing fresh noodle’sstickiness is the key to increase water addition.Orthogonal experiments illustrate that the optimum process of minimal stickiness offresh noodle is stirring’s time5min, water temperature5℃, maturing temperature30℃,maturing relative humidity40%, maturing20min in a way of dough piece.Compared withcomparison experiment，fresh noodle’s cooking quality, texture index, sensory evaluationwere improved in this process. When compounded solutions is carbon salt (Na2CO3:K2CO3=7:3)0.36%, sodium pyrophosphate0.36%, sorbitol1.38%, CMC0.45%, sucrose fattyacid ester0.29%, isolated soy protein3.20%, the fresh noodle’s stickiness is minimum.Compared with comparison experiment, fresh noodle’s cooking quality, texture index, sensoryevaluation were improved in this compounded solutions.Carry dough mixograph experiment,we can found that every kind of additives canincrease the dough tolerance of mechanical shearing, increasing the energy needed to form thedough, while fresh noodles’ stickiness have a negative correlation with mid-line peak time,mid-line peak integred,8min tail high, have a positive correlation with decline angle.Conducting NMR analysis, we can find when the water addition is30%-36%, deepbound water’s ratio rise, semi-bound water’s ratio decrease with water addition rising. Whenwater addition is38%, the rate of deep bound water and semi-bound water reach the lowestand the highest, and semi-bound water’s proportion is the highest in three different phase of water，which have a great relationship with gluten and starch particles absorbing water. Freshnoodle’s cooking indicators, texture indicators’ trends is similar to semi-bound water ratio, itindicate that semi-bound water contribute greatly to the formation of gluten network. Makelinear regression analysis between fresh noodle’s stickiness and total combined water’s ratioand flow difficultily water’s ratio, we find fresh noodle’s stickiness is positively correlatedsignificantly with total binding water ratio and negatively correlated significantly with flowdifficultily water ratio.Conducting NMR analysis of fresh noodles of different techniques and additives, we canknow most of deep bound water decreased to some extent, semi-bound water increased, whichindicate that fresh noodle’s stickiness may be caused by some substance formed by deepcombination of some sort of substance with water, this viscosity substances may be hexoseesterified by ferulic acid or different degree of hydration of gliadin.