Change of chemical compositions duringfrozen noodle storage under low temperature conditions
This paper mainly studied the change of main chemical compositions of frozen noodle, such as glutenin, gliadin, SDS solubility glutenin, GMP, amylose, α-amylase, reducing sugar and pentosans under low temperature conditions in different periods, and at the same time researching the reasons of edible quality dropping, we can get a conclusion that the content of prolamin and GMP had a declined trend but SDS solubility glutenin had an opposite trend; furthermore, we also found the content of amylose and pentosans were constantly reduced; α-amylase and reducing sugar showed the obviously trend of up firstly and then down later.