FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 92-98.doi: 10.7506/spkx1002-6630-201307020

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Effects of Particle Size and Addition Level of Wheat Bran on Texture Properties of Dry White Chinese Noodle

CHEN Jian-sheng,GUO Qi-fang,CUI Jin-long,ZHANG Yong-xiang,LI Xing-cui,YAN Zuo-chen,TIAN Ji-chun*,XU Hui,LIU Kai   

  1. State Key Laboratory of Crop Biology, Group of Wheat Quality Breeding, Shandong Agricultural University, Tai’an 271018, China
  • Received:2011-11-11 Revised:2013-02-20 Online:2013-04-15 Published:2013-03-20
  • Contact: TIAN Ji-chun E-mail:jctian9666@126.com

Abstract: Wheat bran is one of the major dietary fibre sources widely used in food. The effects of particle size and addition level of wheat bran on the texture properties of dry white Chinese noodle (DWCN) were investigated in this study. Noodles were made of Shannong 2 wheat flour mixed with wheat bran at four different levels (5%, 10%, 15% and 20%) and of four different particle sizes (0.16-0.43 mm, 0.43-1.0 mm, 1.5-2.0 mm and 2.0-2.5mm). The results showed that the addition level and particle size of wheat bran had considerable influence on noodle texture properties. In general, the breaking strength, flexibility and area integrals of the strength curve decreased obviously as wheat bran particle size and addition level increased. The dry noodle breaking strength (DNBS) showed a downtrend with increasing addition level when the bran size was larger than 0.43 mm. At 5% addition level, there were no differences in DNBS, which was obvious when more than 10% wheat bran was added. For the fine bran (size < 0.43 mm), there was only a slight decrease in dry noodle flexibility (DNF) when the addition level of wheat bran was less than 10%. But for coarse bran, there was obvious effect of addition level on DNF even though the addition was less than 5%. With increasing particle size and addition level of wheat bran, the hardness, gumminess and chewiness of cooked noodle decreased and adhesiveness increased. However, the changing trends of springiness and cohesiveness were not consistent. For fine bran, there was no significant decrease in hardness when the addition level was less than 10%, but for coarse bran, there was a remarkable decrease. For medium and coarse bran, addition of wheat bran had no effect on cohesiveness, springiness or resilience of noodles at 5%-15% addition levels. We suggest that 10% and less fine bran or 5% and less medium bran should be required to produce fibre-rich DWCN.

Key words: wheat bran, noodle, texture properties, fibre

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