CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE).

摘要

Optimum formulation and effect of varying formulation on Chinese wet noodle quality was identified using response surface methodology. Acceptable quality noodle was made using wheat flour in the 10.0 - 11.5% protein range using 1.4 - 1.7% NaCl and 0.7 - 1.2% Na(,2)CO(,3). Noodle color, pH and firmness were affected by Na(,2)CO(,3). Flour protein affected color and firmness. Flours of American wheats were analyzed for physical, biochemical and rheological characteristics and their suitability for making Chinese wet noodles. Western white wheat flour gave excellent quality noodles. Flours from other U.S. wheat classes gave noodles of acceptable quality on blending. Quality was affected by gluten and starch content, color, soundness, particle size and dough mixing characteristics of flour. The effect of NaCl, KCl, Na(,2)CO(,3) and K(,2)CO(,3) on the functional properties of noodle flour was investigated using the Amylograph, Farinograph and Extensograph. Peak time and mixing stability of the farinograms increased. The alkaline salts weakened dough mixing characteristics at concentration greater than 1.0%. Extensigraph resistance and extensibility increased with the chlorides, carbonates increased resistance and decreased extensibility. Amylograph pasting temperature and peak height increased. The carbonates caused a significant increase in starch viscosity. Acetic acid, citric acid, disodium phosphate, ethyl alcohol, potassium sorbate, sodium chloride and carbonate extended shelf-life significantly. Brief exposure to steam before partial cooking enhanced noodle quality and extended shelf-life. Noodle firmness and color were not affected by the chlorides while the carbonates enhanced color and firmness. Calcium and magnesium in the make-up water significantly affected noodle color, firmness and cooking quality. Sodium and iron affected color. Subjective assessment of noodle showed panelists were able to distinguish differences in firmness and color in noodle prepared from flours having different protein levels. Australian standard white wheat and western white wheat flour noodles were not distinguishable. NaCl was replaced to the 40% level without detrimental effects.