Application of modified starch in fried instant noodles

1. the key indicators and methods for the evaluation of fried instant noodles(1) Elastic dough requires good elasticity after boil3ming water for 3 minutes, which is related to dough quality. The properties of starch in dough directly affect the elasticity of dough, so the elasticity of dough can be improved by adding suitable starch or modified starch.(2) Smooth boiling water requires smooth face and body and no adhesion after 3min, which also refers to the feeling of mouth organs such as lips and tongue on noodles when tasting. Smooth and refreshing noodles have ideal quality.(3) Chewing-resistant noodle is also called "chewy", which generally requires that the higher the chewiness of noodle, the better. The chewiness of noodle is not only related to flour composition and starch properties, but also related to dough mixing time and dough ripening time.(4) rehydration, that is, whether the face absorbs water completely, ripens and recovers elasticity after soaking in hot water above 95℃ for 3min, whether there is intercalation, that is, whether there is hard core phenomenon, and when the hard core disappears, it is completely rehydrated. If there is a hard core, evaluate it at regular intervals until it is completely rehydrated and record the rehydration time. The rehydration time can be used to evaluate the rehydration quality. The rehydration of noodles is related to cooking time, cooking pressure and temperature, and also related to the gelatinization difficulty of noodles. The rehydration of flour can be improved by improving the process, adding flour improver or improving starch properties.(5) Bubble resistance, that is, noodles can keep the shape and elasticity of noodles at standard water temperature, and it is generally beneficial to keep the time limit of not breaking strips and not muddy soup at least 5-6 minutes.(6) Transparency generally requires that the face and body after rehydration have certain luster and transparency.(7) Cooking loss Weigh 30g instant noodles, soak them in a covered container with 500mL boiling water for 8min, fish out the noodles, rinse the noodles with distilled water for about 10s, boil the washed noodles and noodle soup to about 50mL, dry them to constant weight at 105℃, and repeat them twice.