Study On The Quality Maintenance And Mechanism Of Cooked Wet Noodles

China is the second-largest catering market in the world,and the market share of the takeaway industry in catering consumption is increasing.In the takeaway industry,takeaway noodles are even more important.However,takeaway noodles face serious quality deterioration when they are delivered to consumers,which affects the acceptance of consumers.Most of the takeaway noodles are made from cooked wet noodles.Therefore,this paper studied the quality maintenance and influence mechanism of cooked wet noodles and made the corresponding improvement methods.Firstly,the effects of gluten quantity on the quality maintenance of cooked wet noodles were studied.When the gluten quantity increased from 8% to 16%,the water absorption rate and cooking loss rate of noodles were significantly decreased(p<0.05),and the hardness and tensile distance of cooked wet noodles were significantly increased(p<0.05),and increased by52.26% and 178.73%,respectively.The results of magnetic resonance imaging(MRI)showed that the water-blocking ability of cooked wet noodles was enhanced.Through the confocal laser scanning microscopy(CLSM),it was observed that a dense gluten network structure was formed in cooked wet noodles,but gluten aggregated significantly when the gluten quantity exceeded 12%.Secondly,the impact of gluten quality on the quality maintenance of cooked wet noodles was investigated.It is helpful to maintain the quality of cooked wet noodles when the dough stabilization time was moderate,the glutenin-gliadin ratio was medium,the molecular force between gluten molecules was stronger,the glutenin macro polymer content was higher,and the dough development time was shorter.In this situation,the hardness and tensile distance of cooked wet noodles after immersing were larger,the water absorption rate and cooking loss rate of the noodles were lower,and the combination of water molecules and non-water components was stronger.The results of MRI showed that water molecules penetrated the cooked wet noodles to a lesser degree.The results of CLSM showed that the gluten network structure formed in the cooked wet noodles was denser and more continuous.Thirdly,the effects of starch characteristics on quality maintenance of cooked wet noodles were studied by correlation analysis.The results showed that the cooking loss rate was negatively correlated(p<0.05)with the peak viscosity,trough viscosity,and final viscosity of starch.The final water absorption rate was negatively correlated(p<0.05)with the swelling power of starch.The initial hardness was positively correlated(p<0.05)with the amylose and amylopectin ratio of starch.The final tensile distance was negatively correlated(p<0.05)with the amylose and amylopectin ratio and the breakdown viscosity of starch and was very significant negatively correlated(p<0.01)with the retrogradation value of starch.Therefore,it is advisable to use wheat flour with high peak viscosity,high trough viscosity,and high final viscosity,low swelling power,small amylose and amylopectin ratio,low breakdown viscosity,and low retrogradation value to make cooked wet noodles.Fourthly,the impact of the egg liquid on the quality maintenance of cooked wet noodles was explored.As the amount of egg liquid added increased from 0% to 25%,the final hardness and tensile distance of cooked wet noodles were significantly increased(p<0.05),and increased by 81.13% and 127.55%,respectively.The optimal cooking time of noodles was extended from280 s to 400 s.The water absorption rate of cooked wet noodles was significantly reduced(p<0.05).The content of free sulfhydryl groups and disulfide bonds and the SDS extractable protein revealed that the egg liquid promotes the covalent cross-linking between proteins.A dense protein network structure in the cooked wet noodles was observed by CLSM.Finally,the effects of three hydrocolloids(sodium alginate,Konjac flour and xanthan gum)on the quality maintenance of cooked wet noodles were studied.All three hydrocolloids could significantly(p<0.05)improve the cooking characteristics and gluten network structure of noodles.The measurement results of texture showed that xanthan gum has the best effect in improving the hardness and tensile distance of cooked wet noodles.The rheological test showed that both three hydrocolloids could increase the elastic modulus G’ and viscosity modulus G’’of dough.The peak viscosity,through viscosity,and final viscosity of starch increased with the addition of hydrocolloids,both sodium alginate and xanthan gum could reduce the breakdown viscosity of starch.In addition,both three hydrocolloids could effectively improve the sensory evaluation score of cooked wet noodles.