Biangbiang noodles have gained much attention in Shaanxi province for their delicacy and uniqueness. However, the effect of frozen storage on the quality of Biangbiang noodles is not clear, which limits its industrial production. In this study, high gluten wheat flour was used to make dough to study its rheological properties, freezable water content, crystal structure, the cooking characteristics, texture characteristics and microstructure in different frozen storage times (0, 5, 10, 20, 30 d) at -18 ℃. The results showed that the viscoelasticity of the dough decreased within 30 d of frozen storage, the proportion of freezable water and the relative crystallinity of starch increased in Biangbiang noodles during frozen storage. In addition, the water absorption and the cooking loss rate increased by 7.8% and 1.3% respectively, and an enhancement in hardness (from 199.53 g to 228.18 g) of the Biangbiang noodles produced by the dough after 30 d of frozen storage. Scanning electron microscope showed that there were large holes, broken gluten fragments and free starch granules in the noodles. The weakening of the gluten network structure led to a decline in the cooking performance of Biangbiang noodles, which in turn affected the hardness, elasticity and chewiness of the noodles. These results provided a certain theoretical reference for the subsequent expansion of the quality improvement methods and the realization of industrial production of Biangbiang noodles.
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