Effect of heat treatment on the quality of wheat flour and fresh noodle

• 1、School of Food Science and Technology,Jiangnan University,Wuxi Jiangsu 214122

Abstract：This study aimed to improve the quality of wheat flour and fresh noodle through the heat treatment of wheat flour at 80 , 90 and 100 C in the autoclave for 10 , 20 and 30min , respectively, which was subsequently used to make fresh noodles. The physicochemical, thermal and rheological properties of flour, as well as the texture characteristics, cooking characteristics, microbial growth of fresh noodles and the L* value of fresh noodle sheets were used as evaluation indicators to study the effect of heat treatment on the quality of wheat flour and fresh noodle. Results showed that the L* value and total plate count (TPC) of wheat flours reduced significantly (P < 0.05) and the particle size became larger with the increase of the processing temperature and time. Dough stability, viscoelasticity, gelatinization temperature, gelatinization enthalpy, peak viscosity, trough viscosity and final viscosity were all increased by heat treatment. Moreover, fresh noodles made with heat-treated flours were generally higher in hardness and springiness, while lower in adhesiveness. Both of the tensile force and distance of the fresh noodles produced by heat treatment at 80 C and 90 C for 30 min were improved. However, the noodle made with the flour treated at 100 C for 30 min showed the highest cooking loss and the lowest water absorption. Microbial growth and darkening rate of fresh noodles made with heat-treated flours were delayed significantly.

Keywords： Wheat flour Noodle Heat treatment Quality improvement