The Study Of The Effects Of Different Drying Temperatures On Noodle Quality

Noodle is one of the main traditional and favorite pastas in our country. Noodle has produced simple, easy to eat, easy to store transport, nutrient-rich features, thus it is one of the most welcoming main pasta food.However, there is less study about the noodle quality system, the industrial production process of noodles is slow. Thus the study of noodle products is around the corner and of great significant.In This paper, we studied the effect of different drying temperature on noodle quality, including basic physical and chemical quality, quality and structure features, the change of main chemical composition, and the reasons of the change of electron microscope scanning structure. First, we identified to study the noodles drying temperature range in this paper, and then we tested and analysised textural properties of different noodle drying temperature, physical and chemical properties, cooking characteristics and other indicators.In the end we found the better noodle drying temperature. We studied the noodle quality change under different drying temperature and the main chemical composition and microstructure of liner change together, it would be the effect of different drying temperature in the noodle quality to make a detailed and in-depth analysis and discussion.Through the study of noodle quality, the results showed that: drying temperatures have varying effects on noodle cooking properties, texture features, color and acidity. Noodle water absorption in the drying temperature 65℃~75℃was lower, while between 75℃~95℃, water absorption increased. When drying temperature was between 45℃~75℃, noodles dry matter loss negatively correlated with the drying temperature; as the temperature rose, the lower dry matter loss rate; while above 75℃, noodles dry matter loss rate would increased as the drying temperature increased. As the temperature rising during baked, the hardness and elasticity of the noodle first increased and then decreased, and between the drying temperature 45℃~65 ℃, with the increase of drying temperature, the noodles cohesiveness and resilience gradually increased; when the drying temperature between 65℃~95℃, with the increase of drying temperature, noodles adhesiveness and resilience decreases gradually. In tensile test, 75 noodle quality was better.℃ As the drying temperature increased, the brightness values of liner would continue to decline. The ph value of different temperature dry noodle had no difference.Through the study of the major chemical components of different drying temperature and microstructure of noodles we found: the gelatinization and component content of starch, protein components, thiol and disulfide bonds of hanging flour had different degrees of change with different drying temperatures.By Fourier Infrared Spectrum detection, we carried out that β-protein secondary structure folding corner and β-content changed at different drying temperatures. In the electron microscope scanning, we found under different drying temperatures, the combination of starch and protein, starch gelatinization degree and starch granules of bare and embedding condition, and so on.Comprehensive analysis: noodle in the drying temperature between 65℃~75℃, it had much better quality, the chemical composition and microstructure of noodle under different drying temperature could better explain and analyse this result.