Abstract:At present, the adhesion of cooked noodles is a problem in catering takeaway. Effects of processing technology on the adhesion of cooked noodles were discussed. Using disulfide bond content determination, SDS-PAGE, FTIR, SEM and other test means, effects of noodle making modes (extrusion, cutting) and water addition on the adhesion of cooked noodle were investigated, and the mechanism was analyzed. Results showed that the brightness and surface tackiness of noodles prepared by cutting were significantly lower (P<0.05) than extrusion. No significant difference were found in hardness and cooking quality. After sheeting procedure, the α-helix structure was decreased, the content of disulfide bonds was increased. And the noodles possess a tight and continuous gluten network, which inhibits the gelatinization and the escape of starch particles. Additionally, in the range of 35% to 37%, with the increase of water addition, the brightness, the surface tackiness, hardness of the cooked noodles obtained by both processes were reduced (P<0.05), while the gluten network and surface structure were improved. The results could provide reference for the improvement of noodle extrusion procedure, and also provide data for the optimization of noodle processing technology.
