In the traditional ramen production process, ramen is often added to enhance the dough extensibility. The role of the ramen agent is to make the dough more viscous, absorbent and extensible, which is good for ramen. Without the kneading agent, the dough feels poor when stretched and cannot even be made. Ramen is a dough extension improver that is widely used in dough for dough.
So how does the ramen improver work on the dough?
Effect of Ramen Agent on Texture Texture of Dough
It can be seen from Fig. 1 and Fig. 2 that as the amount of ramen added increases, the stretching force of the dough decreases, and the dough elongation increases first and then decreases. It can be concluded that a certain amount of ramen agent can increase the dough extensibility and reduce the strength. . Tests have shown that the dough has the best extensibility when added in an amount of from 0.8% to 1.2%.
Effect of ramening agent on dough mixing characteristics
It can be seen from Table 1 that the dough time is gradually shortened with the increase of the doughing agent, and the surface time is too large, indicating that the dough has stronger strength and toughness, and it is difficult to pull and break in the ramen making process; the dough time is too small, the dough strength is poor, and the softness is soft. It is easy to pull but the ramen noodles tastes poor after cooking. The experimental results show that the ramen agent acts to weaken the dough force. The peak height reflects the level of protein in the dough. The slope and fading angle increase first and then increase with the increase of the ramen agent, and the fading angle reflects the stagnation resistance of the dough. A small fading angle indicates that the dough is resistant to cockroaches, and vice versa. The peak width and 8min bandwidth display showed the resistance of the dough, and the second showed a trend of decreasing first and then increasing. The 8 min bandwidth also shows the viscosity of the dough. The wider the band, the lower the viscosity and vice versa. It can be concluded that the optimum amount of dough is 0.8% to 1.2%.
Effect of Ramen Agent on Disulfide Bonds in Ramen Dough
It can be seen from Figures 3 to 4 that as the ramen agent increases, the content of free sulfhydryl groups in the dough increases, and the content of disulfide bonds decreases. Disulfide bonds and sulfhydryl groups have an important influence on the network structure of gluten. With the increase of ramen agent, the content of disulfide bonds in the dough is less and less, indicating that the ramen agent contains some kind of reducing substance, which can reinforce the gluten. The cross-linked disulfide bond is opened and reduced to a thiol group. Disulfide bonds are important structures for maintaining the elasticity of gluten. Ramen agents can open disulfide bonds that cross each other inside gluten, increasing the extensibility of gluten, thereby increasing the extensibility of the dough and changing the gluten network inside the dough. structure.
Effect of ramen on the secondary structure of protein in dough
It can be seen from Tables 2 to 3 that the β-fold content increases first and then decreases, the irregular curl decreases first and then increases, the α-helix decreases, and the β-turn increases. In the secondary structure of gluten protein, β-sheet and α-helix are ordered structures, and irregular curl and β-turn are disordered structures. The experimental results show that (β-fold + α - helix) increases first and then decreases, Irregular curl + β-turn) showed a trend of decreasing first and then increasing. When the amount of ramen agent added is 0.8% to 1.2%, the dough protein network structure is more orderly. The content of disordered structure decreased first and then increased with the increase of ramening agent. It also showed that the addition of ramen agent can make the protein network structure become disordered from disorder, increase the content of ordered structure of protein, and reduce the content of disordered structure. .
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