Effect of Yeast Species on Quality of Empty-inside Noodle

In order to optimize the production process of hollow dried noodles, the effects of four kinds of yeast from different producing areas on the quality of hollow dried noodles were studied. The swelling index and cooking characteristics of hollow noodles with four kinds of yeast were analyzed. The rheological fermentation characteristics, texture characteristics, radial index and fuzzy sensory evaluation of dough with yeast addition of 1.6% were studied. Results showed that, the swelling index, the best cooking time and the water absorption rate of dry matter of the four kinds of yeasts all increased at first and then decreased with the increasing of the addition amount of yeast, and reached the peak when the addition amount was 1.6%. When the addition of yeast was 1.6%, the gas production rate of yeast B and C was faster, and the breaking stress of hollow noodles was higher, among the four kinds of hollow noodles, the radial index and breaking stress of hollow noodles made by yeast C were the largest, and the taste was soft and smooth. Combined with the radial expansion index, cross-section state, texture characteristics and fuzzy sensory evaluation results of dried noodles, the best comprehensive quality of dried noodles was obtained when the content of yeasts C was 1.6%.