Abstract:In order to improve the dough characteristics and quality of soup noodle made from commercially available wheat flour (11% protein), different phosphates, edible gums and starches were added to the wheat flour to determine the gelatinization properties of the blended flour, dough characteristics and the quality of the noodle after rehydration. The results showed that phosphate increased the peak viscosity, minimum viscosity, final viscosity, breakdown value and setback value of flour within significant effects on the peak time and gelatinization temperature (p>0.05).Pyrophosphate and tripolyphosphate significantly increased the peak viscosity of flour (p>0.05); Sodium polyacrylate significantly decreased the setback and breakdown values of flour (767 cP and 593 cP, respectively) (p<0.05); Potato modified starch and cassava modified starch significantly decreased the setback of flour (p<0.05). Phosphate and edible gums significantly improved the farinose quality of dough, while starch decreased the farinose quality of dough. Sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate exhibited the smallest weakening effect (all 4 BU). The minimum weakening degrees of sodium polyacrylate and xanthan gum in edible glue were1 BU and 4 BU, respectively. All three kinds of modifiers can improve the shear properties of noodle sheets. Except for sodium bicarbonate, the other experimental groups could effectively improve the rehydration capability and sensory properties of noodle sheets. Tripolyphosphate, xanthan gum and potato modified starch showed better hardness, ductility, rehydration capability, quality and palatability in the experimental group. Comprehensive evaluation showed that the addition of tripolyphosphate, xanthan gum and potato modified starch can better improve the characteristics of dough and the quality of noodle sheets, and can produce the instant noodle sheets suitable for making Xinjiang soup noodle.
