Study on the Effects of Wheat Bran Dietary Fiber on Quality of Fermented Dried Noodles

Abstract

Fermented dried noodles are a popular nutritional noodle flour product in current market. Wheat bran dietary fiber (WBDF) can improve the nutritional value of fermented dried noodles, but also affect the quality characteristics of fermented dried noodles. In this paper, the effects of WBDF content on the cooking characteristics, texture characteristics and porosity of fermented dried noodles were investigated by single factor experiments, and the correlation analysis for WBDF content and the quality characteristics of fermented dried noodles was taken. The results showed that the porosity, breaking strength, water absorption, optimal cooking time, cohesiveness, resilience and tensile distance decreased significantly with the increase of bran dietary fiber addition (P<0.05), while the flexibility, rate of cooking loss, hardness, adhesiveness, chewiness and tensile resistance increased significantly (P<0.05) and the sensory evaluation score decreased. Adding 2% wheat bran dietary fiber had weaker influence on the cooking characteristics, texture characteristics and sensory evaluation score of fermented dried noodles. The research could lay a theoretic basis for the investigation of dietary fiber fermented dried noodles.

Keywords

• fermented dried noodles
• wheat bran dietary fiber
• texture characteristics
• cooking characteristics
• porosity