Abstract:Effects of noodle processing technology(extrusion, cutting) and water content (mass fraction) on adhesion of cooked noodle were investigated by disulfide bond content determination, sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE), Fourier transform infrared spectroscopy(FTIR), scanning electron microscope(SEM) and etc., and the mechanism was also discussed. Results showed that the brightness and surface viscosity of noodles prepared by cutting were significantly lower(P<0.05) than those prepared by extrusion. No significant difference was observed in hardness and cooking quality.The sheeting procedure induced the decrease of α-helix structure and the increase of disulfide bonds content in noodles, favoring the formation of a dense and continuous gluten network which inhibited the gelatinization and escape of starch granules. Additionally, the brightness of noodles, the surface tackiness and hardness of cooked noodles obtained by both processing technology decreased significantly(P<0.05) with the increase of water content in the range of 35%~37%, while the gluten network and surface structure were improved. The results could provide a reference for the improvement of noodle extrusion technology, and also provide a basisfor the optimization of noodle processing technology.
