Development Of Soybean Noodles

The common noodles mainly use wheat flour as main raw material.The nutritional value of flour is reduced as the limit of lysine.Soybean is rich of lysine.Mixing soybean in a certain way can make up the shortcoming of lyic amino acid composition of flour.In this paper,the noodle was producted by adding whole soybean meal,defatted soy flour,soy protein isolate powder,or soymilk four with different added amounts into the flour respectively to study their effects of quality,microstructure and nutritional ingredientson the noodle.With the increase of full fat soybean powder,the L* of the patch decreased significantly,but the b* value increased significantly.The water absorption rate of the noodle decreased,and the dry matter cooking loss increased.When the addition amount was not higher than 12%,the noodle cooking loss did not increase significantly.The hardness,chewiness and tensile strength of cooked noodles gradually were increased,and the tensile distance was gradually decreased.With the increase of the amount of defatted soy flour,patch L* decreased,b* value increased;the noodle water absorption rate was gradually decreased and the dry matter cooking loss rate was gradually increased;the hardness of cooked noodles increased gradually;the chewiness increased first and decreased,when the addition was more than 12%;the tensile distance gradually decreased,and the tensile strength increased gradually.With the increase of soybean protein powder,patch L* value had no significant change,a* value was significantly increased;the noodle water absorption increased gradually,the cooking loss rate increased slightly but not significantly compared with the common noodles;the hardness and chewiness of cooked noodles was decreased firstly and then increased gradually when the protein powder amount is more than 4%,and the stretching distance was decreased,however the tensile strength was increased gradually.With the addition of soybean Milk,patch L* value increased first and then decreased,a* decreased gradually;the noodles water absorption rate and the dry matter cooking loss rate increased first,and then decreased significantly when the amount of soybean milk added was 3.37%;The hardness,elasticity,cohesiveness,chewiness,tensile and tensile force distance of cooked noodles increased first,and then decreased gradually when the added amount of soybean milk was 3.64%.The water distribution of noodle showed that the level of water and water holding capacity of four kinds noodles are higher than that of the blank noodles;the proportion of deep bound water was increased,but decreased in weak bound water.The addition of four kinds of soybean raw materials made the binding structure of protein and starch granules loose,the network structure of gluten protein was destroyed,and the ability of gluten protein coated starch decreased.There is no significant change in the secondary structure of the protein.The analysis of amino acid content showed that the essential amino acid content,especially the lysine content,of the four soybean noodles was improved.