What are the factors that affect the quality and taste of noodles?

Factors affecting the quality and taste of noodles

1. The effect of flour protein on noodle quality. If the protein content of flour is too high, the cooked noodles will have a hard taste, poor elasticity and bad taste; if the protein content of flour is too small, the noodles will be easy to flow, and the toughness and bite force will be poor. If the protein content of flour is too high, it will cause processing difficulties. After flaked and cut into strips, it will shrink back, become thicker, and have a rough surface; if the protein content of flour is too low, the noodles will be easily stretched, thinned, and easily broken during processing. The protein content of flour is too high, and its ash and wheat germ are also more, and the whiteness is reduced; the noodles are dull and prone to dark discoloration.

2. The influence of flour particles on noodle quality. The effect of flour protein on noodle quality. The flour particles are too coarse, the gluten network structure is poor, the noodles are easy to break, the brightness is reduced, and the gloss of the noodles is poor. At the same time, the high content of damaged starch can easily cause the action of amylase, making the noodles soft and sticky.

3. The effect of flour starch on noodle quality. Flour contains more than 70% starch. When the starch content is high, the protein content is relatively reduced, so the impact of starch content on the quality of noodles is just the opposite of that of protein. The content of damaged starch in starch also affects the quality of noodles. The content of damaged starch should not be too high. The gelatinization characteristics of starch and the content of amylose are closely related to the edible quality of cooked noodles. The water swelling and gelatinization properties of starch affect the plasticity and viscoelasticity of noodles after cooking. The peak viscosity and retrogradation of starch had a very significant positive correlation with the viscoelasticity of the cooked noodles, and the gelatinization temperature had a negative correlation trend with the toughness of the cooked noodles. Generally speaking, the proportion of branched starch is higher than that of the automatic noodle machine, the maximum viscosity of the viscometer is appropriately higher, and the starting temperature of gelatinization is lower, and the noodles are softer and more delicious.

4. The influence of noodle ash content on noodle quality. The influence of ash content on the quality of noodles is mainly the color of noodles, the storage of noodles and the discoloration of noodles. The ash content is an indicator of the thickness of the noodles. The lower the yield, the finer the noodles, the less ash. The same kind of wheat flour with high yield has higher ash content and more malt and wheat germ, so the color of the noodles is darker and the dried noodles are dark. At the same time, flour with high ash content has high activity of various oxidase. During the storage of noodles, due to the expensive oxidation of tyrosine or other polyphenols and the production of melanin, the noodles are darkened and have poor storage properties.

5. The influence of different auxiliary materials and additives on the quality of noodles The addition of water, salt, alkaline water (Kansui) or modified starch, thickeners, enzymes and other additives during the production of noodles has different degrees of influence on the quality of noodles. R C Hoseney (1981) et al. pointed out that pentosan makes the dough form protein-polysaccharide complex molecules through the oxidative gelation of ferulic acid active double bonds, and plays a role in expanding and strengthening the dough network structure. U Zawis-towskn, J Langstaff, W Bushuk (1988) experiments showed that adding a-amylase in the dough can hydrolyze the starch molecules, increase the content of oligosaccharides and dextrins, and make the noodles sticky. Protease promotes protein hydrolysis, gluten structure is destroyed, and gluten strength is reduced. Edwards N M, Blliaderis C C, Dexter J E (1995) pointed out that adding transglutaminase to dough can promote the cross-linking between other proteins and gluten protein, improve the structure of gluten network, and thus improve the quality of noodles.

6. Effect of processing technology on noodle quality. The noodles should be fully and evenly mixed, and the appropriate amount of water should be added to form a gluten structure, which is conducive to improving the quality of noodles.