Influence Of Common Improvers On Fresh Wet Surface Quality

Noodles are one of the most common staple food in China and even some other Asian countries.It has a long history and is easy to make.However,the protein content of wheat flour in China is generally low,and the quality of gluten is poor.Rational use of noodle improver can effectively improve the quality of noodles,solve the problem of noodle paste,broken strips and so on,so as to meet the requirements of people on the quality of noodles.This topic mainly take xanthan gum,guar gum,konjac purified powder,sodium carboxymethyl cellulose,compound phosphate,ascorbic acid and citric acid 7 kinds of ingredients for example,study the effects of different ingredients to the noodles quality,including cooking properties,noodle,sensory quality,as well as the characteristics,the quality of flour gelatinization characteristics,carried out to explore the influence of rheological properties,and further study of the influence of the important components in the noodles,formed from the noodles to flour,the flour to the components of the progressive transformation of research systems.The main conclusions are as follows:(1)The water absorption rate of noodles was reduced by adding 7 kinds of improver,guar gum and CMC reduced the cooking loss of noodles,Vc and xanthan gum had no significant influence on the cooking loss of noodles,while konjac powder,citric acid and compound phosphate increased the cooking loss of noodles.The texture and tensile properties of guar gum increased first and then decreased.Vc and citric acid improved the qualitative and structural properties of the noodles with the addition of 0.1%,but the addition of too much would weaken the qualitative and structural properties of the noodles,while the tensile properties were all weakened to some extent.Konjac powder weakened the tensile properties of noodles,and the other additives improved the texture and tensile properties of noodles to different degrees.Konjac powder and composite phosphate had better effect on improving the color of noodles,xanthan gum had obvious darkening and yellowing,the other improver had different degree of improvement on the color of noodles.Orthogonal experiments were carried out on guar gum,CMC,compound phosphate and Vc with better improvement effect.Vc > composite phosphate > guar gum > CMC,the optimal addition amount of guar gum is 0.2%,the optimal addition amount of composite phosphate is 0.5%,the optimal addition amount of CMC is 0.5%,and the optimal addition amount of Vc is 0.1%.(2)Xanthan gum,guar gum,konjac powder and CMC all increased the viscosity of mixed paste to different degrees,and the gelatinization temperature decreased.The addition of compound phosphate also increased the gelatinization viscosity,Vc and citric acid reduced the paste viscosity,increased the attenuation value,and the gelatinization characteristics were poor.The flour quality was improved by adding xanthan gum,guar gum,konjac powder,CMC and complex phosphate.To some extent,the addition of citric acid and Vc destroyed the flour’s silty properties and weakened its internal structure.The blank,guar gum,CMC,konjac powder and xanthan gum dough showed strong rigidity with the increase of frequency.The Vc and citric acid dough first showed rigidity and then began to become sticky.The rigidity decreased and the viscosity increased.With the addition of guar gum,konjac powder,CMC and composite phosphate,a stable network structure was formed in the dough,which had good elasticity and was difficult to compress but easy to recover from deformation.The creep of the dough with xanthan gum changed little and the recovery was poor.The creep rate of citric acid added to the dough was small and the recovery was general.The creep of the dough added with Vc was large,but the recovery was poor.(3)The microstructure observation of noodles found that xanthan gum,guar gum and Vc can significantly improve the noodles internal microstructure,konjac purified powder,CMC and compound phosphate is also a certain extent,improve the internal structure of noodles but relative to the former effect is weak,and citric acid addition can cause noodles internal uneven,some negative influence on noodles network structure.Xanthan gum,guar gum,konjac purified powder with CMC is added to make noodles in protein secondary structure of alpha helix content increased,and add the Vc and citric acid in the alpha helix is obviously declining trend,with xanthan gum,guar gum and konjac purified powder are added,beta folding content decreases,and adding compound phosphate,Vc and citric acid content of beta fold increase.With the addition of xanthan gum and guar gum,the content of disulfide bond in protein increased,while the content of disulfide bond decreased with the addition of other modifiers.The addition of guar gum increased the content of wet gluten,citric acid reduced the content of wet gluten,but the gluten index increased.The addition of complex phosphate made the settling property of starch worse,konjac fine powder had little change on the settling characteristic of starch,xanthan gum,guar gum,CMC,Vc and citric acid all weakened the settling effect of starch and inhibited the recovery of starch.The addition of guar gum can increase the degree of freedom of bound water and semi-bound water,and the other additives can effectively inhibit the degree of freedom of bound water and semi-bound water.