STUDY ON THE EFFECT OF COMPOUND MODIFIER ON QUALITY OF GREEN WHEAT KERNEL NOODLE

The green wheat kernel contains a variety of nutrients including carbohydrates,protein,unsaturated fatty acids,potassium,calcium,magnesium,and vitamins.Making bread and biscuit of green wheat kernel provides the feasibility for making of the green wheat noodle.Adding green wheat kernel increased the nutritional value of noodles but reduced the cooking quality and taste of noodle.Therefore,three additives including sodium carboxymethyl cellulose (CMC),xanthan gum and phospholipid were selected to improve noodle quality in this study.The effects of different proportion and amount of these additives on green wheat kernel noodle quality were investigated.The indicators including dry matter water absorption rate,cooking loss rate and sensory score were evaluated.The single factor experiments indicated that three amendments could improve green wheat kernel noodle quality,and the optimal adding amount of CMC was 0.8%-1.6%,xanthan gum was 0.4%-1.2%,and phospholipid amount was 0.8%-1.6%.T response surface methodology analysis demonstrated that the influence of the three additives was CMC>xanthan gum>phospholipid and xanthan gum phospholipid interaction>CMC phospholipid interaction>CMC xanthan gum interaction.The experimental verification of reliability optimization showed that the composite modifier formula was CMC1.2%,xanthan gum 0.8%,phospholipid 1.2%.