Survey Of Dried White Chinese Noodle Qualhy And Analysis Of The Quality And Safety Control Programs

Dried White Chinese Noodle (DWCN) is widely popular as a traditional staple food that about7.5million tons wheat in China is for DWCN each year. At present, there are many varieties and brands inthe market and the product quality is uneven. The intrinsic quality of dried noodle products was notattentioned, quantitative process parameters and quality and safety control technology were lack.In order to learn about the quality condition of dried noodles in markets and guarantee the driednoodle quality stable and qualified, a survey of noodle quality was carried out in Beijing and a survey ofdried noodle processing capability was carried out in a dried noodle manufacturer. The quality situationand quality factors of dried noodles were investigated in Beijing, then the suggestions for improving thequality of products were proposed for noodle manufacturers. SPC techniques were used to monitor theprocess, the factors affecting quality variance were investigated, and the corresponding control methodswere proposed. The application of HACCP in the production of dried noodles was studied. The possiblehazards in the process were analyzed. The critical control points in the production of dried noodles aredetermined, and the monitoring procedures, corrective actions and verification system were given.Based on all results above, the Quality and Safety Control Programs were formed.The main conclusions are as follows:（1）The variation coefficient of most parameters are large, particular color. Color L*values and a*values are the key quality factors affecting the price of noodles. To improve the price level and marketcompetitiveness of products, manufacturers should take effective measures to control the color ofnoodles in the process, and the flour with low ash content and low flour extraction should be selected.（2）The investigation of the noodle production process capability were carried out. The factorsaffecting quality variance were investigated, the corresponding control method and technical parameterswere proposed. Wheat flour, mixing process, cutting and hanging process and drying process aredetermined as quality critical control points.The results showed that when quality control program wasapplied, the variances in critical procedures were reduced significantly, and the process capability levelswere improved.（3）Raw material acceptance, raw material storage, accessories acceptance, rolling process, dryingprocess, packaging process, dried noodle products storage were determined as the critical control pointsin the production of dried noodles, and the monitoring procedures, corrective actions and verificationsystem were established.（4）Protein content had no significant change in the noodle processing and cooking.After cooking,the content of albumin, globulin and gliadin decreased significantly, while the content of glutenin andGMP increased substantially, and the gluten structure disappeared.