Effects of Calcium Hydroxide on Quality of Millet Noodles

LI Jia-xin; WU Tong-jiao; HU Gao-shuang; RAO Huan; WANG Cheng-xiang; ZHANG Jing-xuan; LI Xue-mei; HAO Jian-xiong

doi:10.13386/j.issn1002-0306.2020030341

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 1-7,14. > DOI: 10.13386/j.issn1002-0306.2020030341

LI Jia-xin, WU Tong-jiao, HU Gao-shuang, RAO Huan, WANG Cheng-xiang, ZHANG Jing-xuan, LI Xue-mei, HAO Jian-xiong. Effects of Calcium Hydroxide on Quality of Millet Noodles[J]. Science and Technology of Food Industry, 2021, 42(1): 1-7,14. DOI: 10.13386/j.issn1002-0306.2020030341

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Effects of Calcium Hydroxide on Quality of Millet Noodles

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050000, China;
2. Hebei Tongfu Congee Food Co., Ltd., Shijiazhuang 050000, China;
3. Hebei Food Quality and Safety Testing Technology Innovation Center, Shijiazhuang 050000, China

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Received Date: March 25, 2020
Available Online: January 07, 2021

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Abstract

Abstract

This paper studied on the effect of calcium hydroxide on thermodynamic properties of millet dough and qualities of millet noodles,and the mechanism was analyzed. The results showed that the addition of calcium hydroxide had significant effects on the hot-water swelling power,pasting property and endothermic enthalpy of millet flour. When adding 0.1% calcium hydroxide,the hot-water swelling power was the highest,and when adding 0.1% calcium hydroxide,the cooking loss was the lowest. However,continuing to add calcium hydroxide,the cooking loss increased. Due to the presence of calcium hydroxide,the starch gelatinization process was accelerated and the endothermic enthalpy was reduced. Moreover,at this time,the sensory quality and texture characteristics of millet noodles were better,comprehensive acceptability was the highest,and the protein aggregation degree was higher. The microscopic network structure of the internal starch gel was more uniform and compact than the pure millet noodles.
- calcium hydroxide,
- millet,
- noodles,
- cooking qualities

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