Effect Of Hydrophilic Polycarbohydrate Colloid On Noodle Quality Of Low Protein Wheat

The noodles made from low-protein wheat flour have the defects of poor shaping,poor cooking quality and bad taste.In order to improve the utilization value of low protein flour and improve the quality of low-protein wheat noodle with,in this paper,low-protein wheat noodles were made by adding different hydrophilic colloids(konjac gum,carrageenan,sodium alginate,Coumadin gum).The possibility of interaction between different polysaccharides hydrophilic colloids and wheat flour was studied using texture and other experiments.The structural characteristics of the interaction between polysaccharides hydrophilic colloids and wheat flour were investigated by scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy(FTIR).Studying the effect of hydrophilic colloid on the texture quality of low-protein noodle provides reference for the future application of hydrophilic colloid in food.Below are key research findings:(1)By analyzing the rheological properties of the hydrophilic colloidal dough,the results show that the hydrophilic colloidal polysaccharide has a significant effect on dough rheology.All KGM,carrageenan,sodium alginate and Coumadin gum improved the viscosity of the dough,the dough’s quality,and the storage modulus G’and the loss modulus G" and impacted the structure inside the dough.(2)By testing the shear properties of the polysaccharide hydrocolloid noodle,results showed that the ductility,hardness,chewiness and stickiness of the noodles were improved by adding a certain amount of polysaccharide hydrocolloid;and an appropriate amount of the polysaccharide hydrocolloid increased the tensile resistance,elasticity,breaking force,and breaking distance of the noodles through the tensile properties test.(3)The cooking properties of the polysaccharide hydrocolloid noodle were studied.The polysaccharide hydrophilic colloid increased the water absorption rate and reduced the cooking loss rate of noodles.According to the infrared spectroscopy,it was found that the polysaccharide hydrocolloid noodle has a characteristic absorption peak in the spectrum of 1600-1700 cm-1,namely the amide amidine band,indicating that the polysaccharide hydrocolloid has a certain influence on the secondary structure of gluten.Scanning electron microscopy showed that the gluten protein has a pore-like network structure,which is not irregular,forming the microstructure of noodles with embedded starch particles.The polysaccharide hydrocolloid can enhance the pore network structure of gluten protein.