Abstract:In order to explore the effects of freezing modes on the quality of frozen cooked chickpea miscellaneous grain noodles，various instruments such as texture analyzer，scanning electron microscope，and colorimeter were used to measure the differences in steaming and cooking quality，texture characteristics，microstructure，color，and sensory quality of chickpea miscellaneous grain noodles under different freezing modes.The results showed that the cooking loss rate of frozen cooked chickpea miscellaneous grain noodles was highest at-18 ℃，with no significant difference observed among -50，-80 ℃and -196 ℃conditions.The noodles showed a decreasing trend in water absorption with decreasing freezing temperature，and an increasing trend in recovery，chewiness and firmness.There were no significant differences in hardness，elasticity，viscosity，maximum tensile strength，tensile fracture distance，and firmness of the noodles under -80 ℃and -196 ℃conditions.Scanning electron microscopy results showed that the gluten-protein network structure of frozen cooked chickpea noodles gradually became tighter and the pores gradually decreased with decreasing freezing temperature.The gluten protein network structure was the tightest and the surface roughness was the lowest at-196 ℃.The color change showed that the L*of the noodles increased sequentially with decreasing freezing temperature and the a*，b*and ΔE*values decreased sequentially.Sensory evaluation showed that the sensory scores of the noodles increased sequentially with decreasing freezing temperature.In summary，the freezing temperature of-80 ℃was beneficial to ensure the quality of frozen cooked chickpea noodles with mixed grains.