Effect Of The Nutritional Components On The Quality Of Noodles

As one of the traditional staples,noodles have a long history in China and other Asian countries.In its development process,various production processes and flavors have been formed gradually,receiving extensive favor by the public.However,the nutrition performance of noodles is not satisfactory [1-2],which is mainly reflected in two aspects: First,the protein content is low,and there's a lack of amino acid and diaminocaproic acid essential for human bodies in the protein.Second,there's a lack of vitamin B and mineral substances which are important for human bodies.In addition,with the processing precision improvement of wheat,there's an increasing loss of mineral substance and vitamins in the processing process.For this,adding adequate nutrition to noodles can help to increase nutrition,which is of great significance to supplement nutrition,prevent diseases,and promote health conditions for people.By taking nutrition-improved noodles as the research object,this paper analyzes the impact of nutrition-improved components on the quality of fresh noodles by studying the quality change,micro-structure change,nutrition-improved component content of fresh noodles with nutrition enhancer.Furthermore,the impact mechanism of nutrition enhance on the quality of fresh noodles is explored from the molecular level,thus laying a foundation for the development of nutrition-improved noodles and industrialized production.The selected six nutrition-improved components,including L-diaminocaproic acid,vitamin B1,vitamin B2,vitamin B3,vitamin B9 and zinc gluconate,have no significant influence on the gelatinization characteristic of flour,and the addition of vitamin B can lower the quality of flour.By adding 0.2g diaminocaproic acid in 100 g flour,the gluten index and flour index can both be improved significantly,thus enhancing the gluten strength of the dough.The addition of vitamin B2 will make the noodles in shining yellow color,but the rest nutrition-improved components have no clear influence on the noodle color.In general,the addition of nutrition enhance does not have great influence on the quality of flour or the subsequent production and processing,which is a result of the small addition amount.The dry matter loss rate of nutrition-improved noodles with the addition of vitamin B is generally increased,but the noodle strength,flexibility,chewing feature,response feature,stretch distance,and shearing force are significantly reduced,which is because properties of vitamin B are similar and can all affect the formation of gluten network,making the gluten flexibility and anti-stretch performance worse.With the increase of zinc gluconate,the noodle strength and shearing face can both be increased.The loss rate of dry matters is increased before the reduction later,and it is the minimum at 11.2% when 28 mg is added to 100 g flour;In this case,the water absorption rate of dry matters,flexibility,chewing feature,response feature,and stretch distance can all be reduced significantly.In one gram of flour,there is an addition of 0.6mg vitamin B1,0.4mg vitamin B2,8mg vitamin B3,0.4mg vitamin B9,28 mg zinc gluconate,0.2g diaminocaprioic acid,and 35 mL water.The dough mixture time is 2 minutes,and the refreshing time is 20 minutes.The dough is pressed twice by each roller,so as to prepare nutrition-improved noodles with the optimum quality.Noodles with the addition of nutrition enhance are with normal color and smell.Its sensory evaluation is no different from ordinary noodles.According to measurement,the content of vitamin B1,vitamin B2,vitamin B3,vitamin B9,zinc gluconate,and Ldiaminocaprioic acid in nutrition-improved noodles is 5mg/kg,3 mg/kg,48 mg/kg,3 mg/kg,22 mg/kg and 1.8 g/kg respectively,which meet national standards.Vitamin B1,vitamin B2,and vitamin B9 are unstable and easy to be decomposed under illumination and high temperature,but the pace can be decelerated significantly in frozen conditions.For nutrition-improved food with the above three nutrition enhancers,their nutrition can be better preserved by storing and transporting in low-temperature conditions.When 0.2g diaminocaproic acid is increased to 100 g flour,the number of mercapto groups in noodles will show a reduction tendency.On the contrary,the number of disulfide bonds shows an increase tendency,indicating that disulfide bonds are generated by a certain number of mercapto groups.The content of disulfide bonds is 9.3?mol/g.When vitamin b is added,the content of disulfide bonds is slightly reduced,but mercapto groups are increased slightly,suggesting that a small number of disulfide bonds in noodles are broken and mercapto groups are produced.When zinc gluconate is added,there's no clear change for disulfide bonds and mercapto groups.No significant change is seen on four kinds of secondary structure of protein in nutritionimproved flour with vitamin B and zinc gluconate,the percent content of the four kinds of structure also shows no obvious change.The ?-corner structure content of gluten protein in the nutrition-improved flour of diaminocaproic acid is higher than that in pure noodles,so is its occupied percentage.It implies that diaminocaproic acid can facilitate the formation of net structure of gluten protein,make the structure of gluten protein dense,and enhance the quality of gluten.As can be seen from the SEM graph,the addition of diaminocaproic acid can lead to the reduction of dissociative starch grains,and more starch grains are embedded in the gluten network.Thus,it can be concluded that the addition of diaminocaproic acid can promote the formation of the protein network structure as well as the quality of noodles.However,the addition of vitamin B and zinc gluconate can result in insignificant change of nutritionimproved noodles,for the addition amount is small.