EFFECT OF DRY HEAT TREATMENT ON THE QUALITY OF FRESH WET NOODLE

The present study was to examine the effect of dry heat treatment on the quality of fresh wet noodle and dough rheological properties.The flour was treated at 80℃,100℃ and 120℃ for 30 min and 60 min,respectively.The color of heat-treated flour and fresh wet noodle,the quality of fresh wet noodle and dough mixing characteristics were studied.The results showed that the whiteness value of flour was reduced slightly after dry heat treatment,but the whiteness of fresh wet noodle was improved.The tensile force of the cooked noodle was improved with the increasing of heat-treated temperature,and the stretching distance was also significantly increased.The results of TPA parameters showed that the hardness and chewiness of the cooked noodle prepared by dry heat-treated flour were significantly improved,while the other parameters had no apparant change.The rheological properties of dough were also improved through dry heat treatment.The middle line peak time,middle line peak width and integral were all significantly improved,which indicating that the dough tendons were improved.By comparing the quality of fresh wet noodle prepared by dry heat-treated flour,it was concluded that the fresh wet noodle had good quality when flour was treated by 100℃ for 60 minutes.