| In the process of mixing flour with water,glutenin macromers(GMP)aggregate and depolymerize,and after reaching equilibrium,a rigid and elastic network structure will be formed,and gliadin will be filled to form gluten.The size and rigidity of the gluten network depend on the number of glutenin macromers and the size of the aggregates that can be formed.Whether a gluten network with larger volume and higher rigidity can be formed also depends on the degree of mixing of flour and water to form dough,as well as subsequent processing techniques such as storage and drying.Theoretically,a gluten network with larger volume and higher rigidity helps to form noodles with high elasticity and hardness,which can better resist external shearing and stretching,so that the noodles produced have higher hardness,toughness,and Larger extensibility,lower loss rate after cooking.In the study,three kinds of flour mill streams,2M,1M and B of Shiluan 02-1 were used to obtain different GMP characteristic test materials with the same genotype.The fresh noodles are made by extrusion once and three rounds.After 4℃ 3d,-18℃ 15 d,40℃ 80%RH air-drying for 4h,40℃60%RH air-drying for 10 h,-50℃ freeze-drying 2d to make refrigerated noodles,frozen noodles,semi-dry noodles,air-dried noodles and freeze-dried noodles;corresponding cooked products are prepared after cooking.The GMP content of the tested noodles ranged from 0.053 [g/g sample] to 0.106[g/g sample],and the proportion of GMP in the total protein ranged from 0.476 [g/g protein] to 0.763[g/g protein];energy storage The storage modulus G’ plateau value ranges from 575 Pa to 2125 Pa,and the loss modulus G" platform value ranges from 117 Pa to 298 Pa.The research concluded that:1.The proportion of GMP in the total protein in flour is relatively high,and the G’ platform value of GMP in the extruded noodles is relatively high,and its freezing water content and cooking loss rate are low,and the formed gluten network is relatively complete and easy The raw noodles with higher hardness and elasticity are formed.2.The method to promote the formation of gluten network,such as increasing the round of extrusions,the content of GMP in the extruded noodles is reduced,from 0.084 [g/g sample] to 0.062[g/g sample],and the G’ platform value from 1252 Pa to 575 Pa,But the freezing water was reduced from 5.82% to 3.35%,and the cooking loss was reduced from 0.19 [g/g dry basis sample] to 0.17 [g/g dry basis sample];the hardness and elasticity of the extruded noodles increased.3.GMP depolymerizes,the internal interaction of the continuous phase is weakened,and the gluten structure is destroyed.For example,4℃ 3d cold storage and-18℃ 15 d frozen storage,the GMP content in extruded noodles decreased from 0.078 [g/g sample] to 0.071 [g/g sample] and 0.064 [g/g sample],G’ platform value decreased from 1893 Pa to 1840 Pa and 1682 Pa.Extruded noodles can freeze moisture increased from 4.9% to 5.4%,6.0%,cooking loss rate increased from 0.018 [g/g dry basis sample] to 0.027 [g/g dry basis sample],0.053 [g/g dry basis sample ];Hardness and elasticity decrease.4.GMP aggregation,the interaction between internal protein molecules increased,but the gluten network structure was destroyed.After the extruded fresh noodles were air-dried at 40℃ 80%RH for 4hours,40℃ 60%RH air-dried for 10 hours and-50℃ for 2 days,the GMP content of the extruded noodles rose from 0.078 [g/g sample] to 0.089 [g/g sample],0.082 [g/g sample],0.078 [g/g sample].The G’ platform value increased from 1,200 Pa to 1,627 Pa,1,351 Pa and 1,200 Pa.The cooking loss increased from 0.018[ g/g dry sample] to 0.027[ g/g dry sample],0.051[ g/g dry sample] and 0.061[ g/g dry sample],and the apparent density and hardness of extruded noodles increased with the lower water content.5.Cooking leads to GMP aggregation.The GMP content of extruded noodle cooked products increases from 0.077 [g/g sample] to 0.097 [g/g sample],and the G’ platform value increases from 1328 Pa to 2484 Pa.The completeness of the gluten structure of cooked noodles may depend on the gluten network of the cooked noodles before cooking. |
