Food Grade Phosphoric Acid Application in Noodles

Phosphoric Acid

Application

Noodles are a traditional staple food, which is convenient and economical. Its main raw materials are flour, water and salt, and the quality of flour is the key factor determining the quality of noodles. Due to the generally low protein content and poor gluten quality of Chinese domestic wheat flour, the noodle products produced have problems such as broken strips, intolerant to boiling, easy to paste soup, sticky taste, and poor elasticity.

Aiming at these problems, many researchers have carried out relevant quality improvement research. After compounding sodium metaphosphate, sodium tripolyphosphate, sodium pyrophosphate and sodium dihydrogen phosphate, the four kinds of phosphates can increase the stability time of dough, enhance the viscoelasticity and toughness of noodles, and make noodles cook for a long time without mixing soup. The main reason is that the strong water retention of phosphate makes gluten fully absorb water and swell, and strengthens the gluten network structure. At the same time, phosphate and soluble metal salts can form a compound salt, which acts as a "bridge" between glucose groups, promotes the cross-linking of starch molecules, and maintains viscoelasticity.

In noodle products, phosphate can be used to improve the elasticity of noodles, as a chemical leavening agent, and to reduce the cracking rate of dough. At the same time, with the deepening of research, the limitations of the use of single phosphoric acid have been highlighted, and the synergistic effect between phosphates has also attracted more and more attention. By changing the type and proportion of phosphates, the benefits can be maximized, so the focus of research Slowly turn to the application research and development of compound phosphate.