The Effect Of Gluten On The Quality Of Noodles

In this paper,the effects of gluten and different kinds of starch on the quality of noodles were studied.Select potato starch,corn starch,wheat starch,tapioca starch four kinds of starch to study the effect of the ratio of gluten and these four kinds of starch on the flour quality,gelatinization characteristics,noodle cooking quality and sensory evaluation of noodles.The main results are as follows:(1)Adding gluten powder in an appropriate amount can improve the quality characteristics of the noodles.mainly in the fact that the gelatinization temperature of the flour is gradually increased,and the gelatinization viscosity and the attenuation value are gradually reduced.The stability time of the dough is gradually prolonged,the degree of weakening is gradually reduced,the cooking properties of the noodles are also improved,and the rates of cooking breakage and dry matter loss are significantly reduced.Experiments show that the addition amount of gluten is 1% to 3%,which helps to enhance the stability of gluten network structure.(2)With the increase of starch,the powdery properties of the dough become worse.the water absorption rate decreases,the formation time becomes shorter,the stabilization time increases at first and then decreases,the weakening degree increases,and the peak viscosity and the minimum viscosity of the flour gradually increase.The final viscosity and attenuation value gradually increase,the initial gelatinization temperature of the flour gradually decreases,the dry matter water absorption rate of the noodles increases,the dry matter loss rate and the broken strip rate decrease at first and then increase;the experimental results show that four different starch additions When the amount is 5% or10%,the data of the powder properties of the dough is relatively good.When the addition amount is more than 10%,the formation time and stabilization time of the dough are decreased,the weakening value is obviously increased,and the powdery characteristics of the dough are deteriorated.(3)With the increase of the amount of gluten,the stability time of the dough isgradually prolonged,the degree of weakening is gradually reduced,the gelatinization temperature of the mixed powder is gradually increased,the attenuation value is gradually reduced,and the peak viscosity and the lowest viscosity of the flour are mixed with the valley.The increase of the amount of glutinous powder increased at first and then decreased.When 5% starch-containing flour was added with 1% gluten powder,the attenuation value of flour was close to the attenuation value of flour when gluten powder was not added.When adding 2% gluten powder with 10% starch flour,the indexes of flour gelatinization are relatively good.5% starch-containing flour added 1% gluten powder and 10%starch-containing flour added 2% gluten powder noodles cooked dry matter water absorption rate,dry matter loss rate,broken rate index are relatively close.(4)The comprehensive sensory score of noodles containing 5% starch and different proportions of gluten powder was first increased and then decreased.When gluten was added to 1%,the sensory scores of the four noodles were better.The comprehensive sensory score of noodles mixed with 10% starch and gluten powder increased first and then decreased.When the gluten meal was added to 2%,the sensory scores of the four noodles reached the highest,and the amount of gluten added exceeded 2%.The sensory score gradually decreased.The sensory score of the noodle made by the ratio of 5% potato starch and 1% gluten,5% corn starch and 2% gluten,5% wheat starch and 1% gluten,5% tapioca and 1% gluten,10% potato starch and 2 % gluten,10% corn starch and 2% gluten,10%wheat starch and 2% gluten,10% tapioca and 2% gluten was better.