Studies of colloidal compound used in wet noodle

Konjac gum,guar gum,xanthan gum and sodium alginate were each mixed with flour to prepare for wet noodle.the Brabender-vixograph,farinograph and extensograph of dough was measured and the effect on dough processing was observed.We found that each gum has a different role in the dough dispersion system.Guar gum did not affect water absorption,but increased the stability,reduced softening degree and increased resistance.At the same time,konjac gum and sodium alginate increased water absorption,decreased the stability time and increased softening degree and enhanced extensibility of the dough.In addition,xanthan gum increased water absorption and extensibility as well.A four-level three factors orthogonal test was used to choose the optimized condition.The results showed that the best condition was:ration of four gums to flour was 0.3%,0.2%,0.2%,0.2% respectively.The ratio gums to flour had the biggest impact on the chewiness and the texture of the wet noodle.