Factors affecting the quality of noodles 1. The effect of flour protein on the quality of noodles. Flour protein content is too high, the texture of the noodles after cooking is hard, poor elasticity, uncomfortable mouth; flour protein content is too small, the noodles are easy to rheumatism, toughness and bite is poor. Flour protein content is too high, it will cause processing difficulties, retraction after pressing and cutting, thickening, surface roughness; flour protein content is too low, in the process, the noodles are easy to elongate, thin, easy to break. Flour protein content is too high, its ash and wheat germ is also more, the whiteness is reduced; hanging noodles have no luster, easy to darken and change color. 2. The influence of flour particles on noodle quality. The effect of flour protein on noodle quality. Flour particles are too coarse, the gluten network structure is poor, the noodles are easy to break, the brightness is reduced, and the luster of the noodles is poor; the flour is too fine, the broken starch increases, which will reduce the surface strength of the boiled noodles, increase the cooking and steaming loss of the noodles, and have a high rate of cooking capacity. At the same time, the high content of broken starch is easy to cause the action of amylase, so that the texture of the noodles is soft and sticky. 3. The effect of flour starch on noodle quality. Flour contains more than 70% starch, when starch content is high, protein content is relatively reduced, thus the effect of starch content on noodle quality is exactly the opposite of the role of protein. The content of broken starch in starch also affects the quality of noodles, and the content of broken starch should not be too high. The pasting characteristics of starch and the content of straight-chain starch are closely related to the edible quality of boiled noodles. The water-absorbing swelling degree and pasting characteristics of starch affect the plasticity of noodles and the viscoelasticity after cooking. The peak viscosity and regeneration degree of starch showed highly significant positive correlation with the viscoelasticity of boiled noodles, and the pasteurization temperature tended to be negatively correlated with the toughness of boiled noodles. Generally speaking, if the proportion of dendritic starch is higher, the peak viscosity of the viscometer is appropriately higher, while the starting pasting temperature is lower, and the noodles are softer and more delicious. 4. The effect of noodle ash on noodle quality. The effect of ash on the quality of noodles is mainly the color of noodles, the storage of noodles and the discoloration of noodles. Ash content is an index of noodle coarseness, low yield, the finer the noodle, the less ash. The same kind of wheat flour with high yield, the higher the ash content, the more fishy wheat and wheat embryo, so the color of the noodles is darker, and the noodles are darker. At the same time, the flour with high ash content has high activity of various oxidative enzymes, and during the storage period of noodles, due to oxidization of complexine or other polyphenolic substances noble, substances produce melanin, which makes the noodles dark and poor storage. 5. The effect of different auxiliary materials and additives on the quality of noodles The addition of water, salt, alkaline water (Kansui) or modified starch, thickeners, enzymes and other additives in the process of making noodles has different degrees of influence on the quality of noodles. r C Hoseney (1981) and others pointed out that pentanoglycan through the oxidative gelatinization of the ferulic acid reactive double bond to make the dough to form a complex molecule of proteins and polysaccharides, which plays the role of expanding and strengthening the network structure of dough. U Zawis-towskn, J Langstaff, W Bushuk (1988) showed that the addition of a-amylase to dough resulted in hydrolysis of starch molecules, increase in the content of oligosaccharides and dextrins, and viscous texture of noodles. Protease promotes protein hydrolysis, the gluten structure is damaged and gluten strength is reduced. Edwards N M, Blliaderis C C, Dexter J E (1995) pointed out that: the addition of transglutaminase to the dough can promote the cross-linking of other proteins with gluten proteins, improve the gluten network structure, and improve the quality of noodles. 6. The influence of processing technology on the quality of noodles. The mixing of noodles should be sufficiently even, and the addition of water should be appropriate, so that the gluten structure is formed, which is conducive to improving the quality of noodles. If and the noodles are not fully uniform, add too much or too little water, are not conducive to the formation of gluten structure, cooked noodles toughness, smoothness and viscosity is poor, with folder raw, uncomfortable mouth.