Effect Of Whole Wheat Flour On The Quality Of Instant Fried Noodles

In this paper,the effects of different WWF content on the quality of instant fried noodle dough and final product were investigated.The formula and process of WWF-added instant fried noodles were optimized and the nutritional qualities of WWF-added instant fried noodles were analyzed.Furthermore,the influences of wheat bran particle size on the instant fried noodle dough and product were studied to explore the mechanism of WWF's effects on the quality of instant fried noodles.First of all,study on the effect of WWF on the formula of instant fried noodles showed that with the increasing content of WWF(from 0% to 100%),water absorption of the dry mix increased from 56.00% to 66.00%,while dough stability time decreased from 10 min to 6.75 min,and the elasticity modulus(G?)and viscous modulus(G??)also decreased.When the WWF content increased from 0% to 100%,softness and extensive rate of the noodle dough increased from 23.33 FU and 1.85 to 47.67 FU and 3.80 respectively,and the tensile resistance increased from 327.67 BU to 506.00 BU.Compared with the control group,the peak viscosity of dry mix with 100% WWF-addition decreased by 24.70%(about 1737.67 m Pa?s).The gluten proteins index(GPI)was declined from 0.69 to 0.46.Secondly,study on the influence of WWF on instant fried noodle qualities showed that WWF-added instant fried noodles had darker and redder surface color,and the sensory evaluation scores were lower than the control group.When the WWF content increased from0% to 100%,the hardness values of noodles decreased from 5784.80 g to 5063.36 g,the rehydration time of the noodles decreased from 315 s to 231 s,while the water absorption and cooking loss respectively increased from 124.49% and 5.71% to 132.71% and 10.81%,the oil content of instant fried noodles increased from 20.19% to 23.58%.The result of scanning electron microscope(SEM)showed that WWF addition disturbed the continuous inner structure of instant fried noodles.Thirdly,the production process of WWF-added instant fried noodles were optimized and the optimized formula and production process were as follows: WWF,60%;salt,1.5%;alkaline salt(potassium and sodium carbonate,1:1),0.2%;fried temperature and time were160°C and 70 s.The rehydration time of the optimized production was 240 s,oil content was21.01%,and sensory evaluation scores were 80.53?The nutritional qualities of WWF-added instant fried noodles were studied.The results showed that WWF-added instant fried noodles had higher fiber content and protein content compared with the control group.The SDS and RS contents of the WWF-added instant fried noodles were also higher,while the RDS content and digestibility of protein were lower than that of the control group.Meanwhile,the contents of flavonoids,polyphenols and DPPH scavenging ability increased with the addition of WWF and the contents of essential amino acids(EAA),especially the lysine,were higher than the control group.At last,the effects of wheat bran particle size on the quality of instant fried noodles were studied.With the decrease of the particle size,the solvent retention capacity(SRC)was enhanced,and the values of GPI,G? and G?? were all on the rise.The destruction of wheat bran on the gluten network was weakened.Meanwhile,the hardness and adhesiveness valuesof noodles increased as the wheat bran particle size decreased.The decrease of bran particle size led to a slightly darker surface color and lower cooking loss of the instant fried noodles and the rehydration time increased as the wheat bran particle size decreased.When the particle sizes decreased from 40 meshes to 100 meshes,the oil content of instant fried noodles decreased from 26.50% to 19.77%,similar the control group(20.01%).