Study On The Application Of Wheat Bran Dietary Fiber In Noodles

In this paper,the effects of different levels of fermented wheat bran on the quality of wheat flour were studied,in which the fermented wheat bran and wheat flour were used as main raw materials.Besides the formula and processing technology of fermented wheat bran-wheat noodles were optimized,and the in vitro digestion experiment was conducted on the finally obtained noodle,which provided a theoretical basis and data reference for the application of wheat bran in noodles and the development of related products.Different proportions of fermented wheat bran were added into the wheat flour respectively to study the variation law of the mixed flour's quality and gelatinization characteristics,the results of which showed that with the increase of the amount of fermented wheat bran,water absorption of mixed powder increased significantly,the dough forming time prolonged,the stabilization time shortened,the degree of weakness increased,and the silty characteristics were deteriorated,the gelatinization temperature of the mixed powder increased significantly,the peak viscosity,the final viscosity and the regenerated value decreased significantly.When the amount of fermented wheat bran was more than 15%,the gelatinization characteristics deteriorated significantly.Based on the quality and sensory analysis of noodles,the effects of different proportion of wheat bran on noodle's quality were analyzed,the results of which showed that there was a significant positive correlation between sensory evaluation score of noodles and elasticity,adhesiveness and chewiness of cooked noodles(p<0.01).The Response Surface experiments were designed by BOX-Behncken method to optimize the formula of noodles:fermented wheat bran content was 7.54%(the proportion of fermented wheat bran-wheat flour mixed powder),gluten powder content was 8%,and content of salt was 0.5%.The optimum process of noodles was determined by orthogonal experiment:rest time of 60 min,mixing time of 14 min and fermented wheat bran particle size of 60 mesh.The results of in vitro digestion experiment of the noodles which were made according to the recipe and process technology above showed that the estimated glycemic index(eGI)of the noodle was 73.36,which was significantly lower than that of the wheat flour noodle.