Effect Of Flaxseed Meals On The Processing Quality Of Naked Oat Noodles

The flaxseed meal from pressing often contain a large amount of protein, fiber and lignans which will benefit human a lot. It is commonly sold as an animal feed ingredient causing a waste of resources. Considering the nutrition of flaxseed meals and water binding capability, emulsibility and thickening properties of flaxseed gum and protein this study used flaxseed meals as an ingredient to product naked oat noodles and evaluated its effect on naked oat dough and noodles, hoping to broaden the application of flaxseed meals.Effect of flaxseed meals on the strength of naked oat dough was studied, using wheat gluten, xanthan gum, guar gum and flaxseed gum as control groups. The results showed that the extenograph properties of the naked oats dough were enhanced as the content of flaxseed meals increased. And 10% of the flaxseed meals in the dough do the same with 10% of the wheat gluten, comparable to 1% of xanthan gum, guar gum or flaxseed gum in the dough. Flaxseed meals can be used in the processing of naked oat flour and give an improvement of strength of the dough.Three noodle typologies generally used in study or production were produced in base of A. naked oat flour with 30% wheat flour, B. naked oat flour with 4% wheat gluten, C. naked oat flour. The texture properties of steamed noodles indicated that with the content of the flaxseed meals increased the hardness, maximum tensile force and tension distance of noodle A increased firstly and then decreased; the cohesiveness decreased; the resilience was maintained; the shearing force first increased and then decreased. The hardness of noodle B almost remained the same; the cohesiveness, resilience, maximum tensile force and shearing force decreased; the tension distance stayed unchangeable when flaxseed meals were added lower than 4%, and then decreased when continued to add flaxseed meals. The hardness of noodle C remained unchangeable; the cohesiveness, resilience decreased; the shearing force increased slightly; the maximum tensile force and tension distance had a tendency of decreased but still large than control group. Flaxseed meals are a good ingredient for naked oat noodles, because they not only enriched the noodle but also improved its tensile properties.Consumers often prefer to naked oat noodles without wheat flour, so we studied the colour of noodle C particularly and conducted the sensory analysis. Results indicated that flaxseed meals had a negative effect on the colour of the noodles, but didn’t impact the acceptance of noodles. The lightness of noodles was reduced obviously when flaxseed meals were added more than 6%.