Analysis of Mechanism Differences of Cooking Qualities of Noodles with Different Moisture Content
In order to understand the internal mechanism of different cooking times of noodles with different moisture contents and different tastes of noodles after cooking.The same flour was used to make four kinds of noodles with different moisture contents.Compared with semi-dry noodles(29.3％moisture and 25.1％moisture)and dry noodles(13.8％moisture),fresh noodles(32.6％moisture)had shorter optimum cooking time(26％of dry noo-dles),lower water absorption(57.14％)and less cooking loss(7.91％).After cooking,the gluten protein network inside the noodles had dense structure,small porosity and good continuity.Texture and sensory results were consist-ent,elasticity and chewiness were better,and sensory evaluation scores were the highest,followed by semi-dry noo-dles and dry noodles.Before cooking,the water composition of the four kinds of noodles only had a low proportion of free water(T23),mainly composed of the combined water(T21,T22),coming from the water added during dough mixing.The water was absorbed from the outside in cooking process;after cooking,the water composition of the noo-dles was mainly free water(T23),and the proportion of the combined water(T21,T22)was reduced,while the fresh noodles(32.6％moisture)still retained a large part of weakly bound water(T22),coming from the water added in the cooking process.As the moisture content of noodles decreased,the gluten network structure resulted in the decrease of density,texture and taste.The cooking quality of dry noodles was worse than fresh noodles because of the large amount of water absorbed from the pot in the cooking process,the longer cooking time and the higher cooking loss.
NETL
NSTL
万方数据
