The Effect of Amylose Content on Noodle Quality Using Amylose Rapid Analyzer

Noodles are flour products that we touch most in our lives. In our lives, there are many types of noodles, which are wide, thin, long, and short, and hard and soft in texture. In fact, to make high quality and delicious noodle products, the requirements for flour are very high. When producing flour, it needs to pass a number of tests, and various kinds of flour quality testing instruments such as amylose rapid analyzer are needed. Because the content of different substances in the flour will directly affect the quality of the noodles, the amylose content is taken as an example below to describe the effect of amylose content on the quality of noodles.

Amylose fast analyzer

We know that noodles are made from wheat flour, and the main material in wheat flour is starch. The wheat starch consists of amylose and amylopectin. The amylose rapid analyzer analysis shows that the amylose content and ratio It has a great influence on starch viscosity and swelling potential, and it is also one of the important factors affecting the quality of noodles. The variation in the swell characteristics of different genotype wheat flours depends largely on the difference in amylose content. Subtle changes in amylose content can lead to large changes in noodle quality.

In general, good noodle quality should have a suitable ratio of amylose to amylopectin, wheat flour with low or medium amylose content has good noodle quality, and its noodle is soft, sticky and smooth. The quality parameters such as sexuality, taste and comprehensive score have a good performance. But because amylose and amylopectin content is not something that can be seen and touched, it is not easy to control this proportional relationship. However, if using the amylose fast analyzer to measure, then Quality control can be performed during the production of wheat flour to produce noodle special flour suitable for noodle making. Studies have found that when the content of amylose is 21%~23%, the quality of noodles is the best. Therefore, in the process of producing noodles, wheat flour processing companies often use the amylose rapid analyzer to control the quality of starch in wheat flour. In this range, to improve the quality of flour production.

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