Influence of wheat protein and starch on Chinese style white salted noodle and fried instantnoodle quality and microstructure

Scanning Electron Microscopy was used to analyze the microstructure of Chinese style white salted noodles and fried instant noodles made from flours with different starch and protein contents mixed with wheat starch,wheat active gluten powder and common flour.The processing characteristic and eating quality of each mixture were also tested at the same time.The results showed that both protein and starch had great effects on noodle quality,and protein played a more important role on noodle quality compared with starch.Only when there is a proper rate of protein to starch can flour be made into noodles and instant noodles with high quality.It is the network of protein after absorbing water or denatured that gives shaping ability to dough,part of elasticity and springy property to cooked noodle,good absorption quality to instant noodle and it is also the main material that holds starch from being lost during the course of cooking.Through deducing glutens force and filling the space in gluten,starch can enhance the extending ability of dough and sheet,improve sheets surface smoothness and give noodles with good white color.