| Wheat aleurone layer enriched most of the nutrients and bioactive substances in wheat bran.Using aleurone-rich flour(ALF)to produce fresh noodle is a good way to promote the food utilization of wheat bran resources and improve the nutritional value of fresh wet noodles.In this paper,the proper cultivars of wheat flour were selected.The effects of ALF on the quality of wheat dough and fresh noodle were investigated,and the quality of the aleurone-rich fresh noodle(ALFN)was improved by adding enzyme and emulsifiers.Furthermore,the nutritional properties of ALFN were analyzed.The main results are as follows:(1)The texture profile analysis(TPA)hardness of ALFN was significantly positively correlated with the protein content of wheat flour,and was positively correlated with the wet gluten content.The adhesive was positively correlated with the falling value,the through viscosity,the final viscosity and the setback value.The tensile resistance was significant positive correlation with protein content,dough stability time,and was positively correlated with starch content and gluten index.Which was negatively correlated with the degree of weakening.The tensile distance was significant positive correlation with protein content,wet gluten content,gluten index,dough stability time,silty quality index,and was positive correlation with breakdown value.Which was significant negatively correlated with falling value and weakening value.By using principal component analysis,4 factors of 21 quality index of wheat flour were extracted.Combined with principal component and cluster analysis,it could conclude that the characteristics of higher tensile properties and gelatinization properties of wheat flour were more suitable for producing ALFN.(2)With the increasing content of ALF(from 0%to 40%),water absorption of the wheat dough increased from 52.5%to 70.7%,while dough development time increased from 1.07 min to 6.56 min,the stability time value increased and then decreased.Peak viscosity and final viscosity significantly decreased with the amount of the ALF added(P<0.05),whereas the 20%ALF showed a stronger gel ability than the whole wheat flour.The dynamic rheological and NMR results showed that incorporation of the ALF resulted in the increased G' and G" values of dough,decreased T2 relaxation time and a degree of water migration were detected.The scanning electron microscope(SEM)results showed that ALF addition disturbed the gluten network structure,while the 20%ALF showed a better dough microstructure than whole wheat dough.(3)The effect of ALF on fresh noodle qualities showed that the L*value of fresh noodle decreased,a*and b*values increased due to the addition of ALF.With the increasing content of ALF(from 0%to 40%),hardness of fresh noodle increased from 164.25 to 207.75,cohesiveness decreased from 0.83 to 0.53,while tensile resistance of fresh noodle increased first and then decreased and tensile distance decreased,and sensory score decreased from 85.55 to 70.14.Then the quality of ALFN was improved by using transglutaminase,xylanase,soy lecithin and calcium stearyl lactylate,transglutaminase was the most effective ingredient in enhancing the quality of ALFN.(4)The incorporation of ALF increased the protein,fat and dietary fiber content of fresh noodle.The contents of total phenolic and essential amino acids in ALFN were higher than the control.According to the index of nutrition quality,the nutritional value of ALFN were better than wheat fresh noodles,and ALFN was a good source of dietary fiber,VB3 and Mn.In addition,the in vitro digestion results showed that the bioaccessibility of phenolic acids(such as ferulic acid and sinapic acid)in ALFN was higher than in the whole wheat fresh noodles,while there was no significance in two group(P<0.05). |
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