Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles

Abstract

With a view to investigating the effect of wheat sprouting degree on the cooking quality, textural characteristics and sensory evaluation of dried whole wheat noodles, whole wheat flours with different degrees of wheat sprouting (bulging, revealing, sprout length equal to 1/4, 1/2, 3/4 the grain length, and the grain length) were used to prepare dried whole wheat noodles. The results showed that the surface brightness of whole wheat noodles first increased and then decreased with the increase in wheat sprouting degree. The moisture absorption rate of dry matter reached the maximum when the sprout length was 1/2 the grain length, and the dry matter loss rate reached the minimum at the revealing stage. The viscosity and adhesion capacity of whole wheat noodles reached the minimum when the sprout length was 1/2 the grain length, and the hardness and shear work reached the maximum when the sprout length was 1/4 the grain length, and the breaking strength, tensile strength, elasticity and sensory score were the maximum when the sprout length was 1/2 the grain length. Overall, the eating quality of dried whole wheat noodles prepared from whole wheat flour at the stage of wheat revealing to sprout length equal to 1/2 the grain length was the best, and the overall eating quality of noodles prepared from sprouted whole wheat flour was improved compared with that of the control prepared from un-sprouted whole wheat flour.

Keywords

• sprouting degree; whole wheat flour; dried whole wheat noodles; eating quality