Application of Mixture of Xanthan Gum and Gellan Gum in Process of Noodles

The application of mixture of xanthan gum and gellan gum in noodles was researched.Adding xanthan gum and gellan gum to the flour separately to make noodles,the impacts of amounts of xanthan gum and gellan gum on the quality of noodles were researched,and the xanthan gum,gellan gum,water and salt were taken as experimental factors to evaluate the organoleptic value of noodles with different mixture ratios of xanthan gum and gellan gum by L9(34) orthogonal test.The results showed that when xanthan gum was 0.3%,gellan gum was 0.01%,water was 38.0% and salt was 3.0%,the high-quality noodles can be produced;when mixture ratio of xanthan gum and gellan gum was 30:1,the excellent noodle improver can be obtained.