Effect Of Glutinous Rice Flour On Properties Of Wheat Flour And Noodle Quality

In traditional noodle making,hydrophilic colloid is often added as improver in order to improve noodle processing and cooking quality.Glutinous rice flour is rich in amylopectin,which can form a network structure with colloids under the action of water.Therefore,glutinous rice flour is used as auxiliary material instead of hydrophilic colloid to make glutinous rice noodle.Glutinous rice flour not only acts as a raw material but also as an additive.On the basis of studying the influence of glutinous rice flour on wheat flour’s farinograph characteristics,gelatinization characteristics,thermo-mechanical characteristics and rheological characteristics,the effects of glutinous rice flour on the color,cooking quality,textural properties,tensile properties,water distribution,structure and sensory evaluation of the noodles were studied.In order to provide theoretical reference for the development and utilization of glutinous rice flour on the noodles.1.Effects of glutinous rice flour on the physicochemical properties of wheat flour0%,1%,5%,10%and 15%glutinous rice flour were added to wheat flour,respectively.With the increase of glutinous rice flour addition,the farinograph result showed that the water absorption rate increased and the development time decreased.Although the value of the stability time and the degree of weakening fluctuated,compared with the control group,the values of the stabilization time and the weakening degree showed a decreasing and increasing trend,respectively.When the addition amount of glutinous rice flour was 15%,the maximum water absorption rate was 59.7%,but the formation time and stabilization time were reduced to the lowest values,which were 1.5 min and 2.5 min,respectively.The gelatinization results showed that the gelatinization curve gradually increased,and the peak viscosity,trough viscosity,breakdown value,final viscosity,setback value and peak gelatinization temperature both increased with the addition of glutinous rice flour,and the highest peak viscosity was 2900 cp.Thermal-mechanical data showed that water absorption rate and weakening degree increased gradually,development time and stabilization time decreased gradually,breakdown value increased gradually,and setback value decreased gradually.Except for setback value,there was no difference with gelatinized viscosity.With the increase of the proportion of glutinous rice flour,the elastic modulus and the viscosity modulus increased with the increase of glutinous rice flour content,and the elastic modulus was always greater than the viscosity modulus,but tan δvalue decreased gradually.2.The influence of glutinous rice flour on the quality of noodlesThe glutinous rice flour of 1-15%was added to the wheat flour based on the processing technology of salt noodle.With the increase of glutinous rice flour content,the L*of noodle flour increases gradually,and the ΔE value decreases gradually.The cooking quality of noodles with glutinous rice flour showed that with the increase of glutinous rice flour content,the optimal cooking time and cooking loss rate decreased gradually,and the lowest cooking loss rate was 8.41%.When the content of glutinous rice flour reached 5%,the breaking rate of noodle decreased to zero,but the water absorption of glutinous rice noodle increased with the increase of glutinous rice flour,and the highest value was 167.87%.The hardness,stickiness and chewiness of noodles increased first and then decreased,while the elasticity,cohesion and resilience of noodles decreased gradually.The tensile force and stretching distance of noodle showed the tendency of increasing first and then decreasing.When 5%glutinous rice flour was added,the tensile strength and tensile distance were the highest,19.06 N and 81.86 mm,respectively.3.The effect of glutinous rice flour on the structural characteristics of noodleWith the increase of glutinous rice flour content,the surface structure of noodle is smoother,the pore size of noodle surface is smaller,the quantity of noodle is less,and the noodle is more compact.SEM scan of noodle cross-section showed that the continuity of noodle network structure was destroyed when the glutinous rice flour content was 1%and 10%.When the glutinous rice flour content reached 15%,the noodle cross-section was obviously discontinuous.4.Effect of glutinous rice flour on water distribution in noodles.The moisture distribution in the noodle containing glutinous rice flour showed that the proton strength of T21 increased with the increase of glutinous rice flour content,and there was no obvious change of T22 and T23,which indicated that the water holding capacity of noodle was increasing.When the content of glutinous rice flour was 1%,the peak point of T21 moved the least to the right and the peak image of T22 moved the largest range to the left,which not only weakened the binding degree of gluten protein or starch with water，but also decreased the degree of binding of gluten protein or starch to water.Can also strengthen starch or protein and other macromolecular substances and water binding degree,to ensure the most water-holding capacity of noodle.5.Effect of glutinous rice flour on sensory quality of noodleWith the increase of glutinous rice flour,the total score of sensory evaluation of noodles first increased and then decreased.When the amount of glutinous rice flour was 10%,the score of glutinous rice noodle was the highest.The color,apparent state and smoothness of glutinous rice noodle were gradually increased.The palatability,toughness and viscosity of glutinous rice noodle increased first and then decreased,but there was no significant difference between glutinous rice noodle stickiness scores.The taste of noodles decreased with the increase of glutinous rice flour.