Abstract: The effect of micronization of blended flours of five cereals as well as shiitake mushroom powder intended for producing noodles on cooking and texture properties and microstructure was studied. The results showed that the optimal particle size was 160 mesh (0.097 mm) with a volume equivalent diameter of 70.5 μm. The particle size distribution of mixed powders after micronization was mainly in the ranges of 3–40 and 40–500 μm and the optimal cooking time of fivecereal noodles with shiitake mushroom was (13.45 ± 0.26) min. The rehydration rate and water absorption rate of dry matter increased to (93.20 ± 2.28)% and (128.63 ± 2.57)%, respectively, and the dry matter loss rate and breaking rate after cooking reduced to (6.72 ± 0.09)% and (5.00 ± 0.32)%, respectively. Texture profile analysis (TPA) showed that the ductility was (-4.09 ± 0.10) g/s, the hardness and viscosity decreased to (310.39 ± 7.39) g and (-4.87 ± 0.65) g·s respectively, and the chewiness increased to (102.14 ± 3.31) g·s. Tensile test showed that the maximum breaking force of (19.43±0.18) N was obtained at 160 mesh (0.097 mm), along with an elongation of (53.90 ± 0.87) mm. Scanning electron microscopy (SEM) showed that the surface of noodles was greatly improved, the structure became denser and smoother and the porosity was relatively reduced with increasing degree of micronization, thereby being beneficial for improving the cooking endurance and texture characteristics of noodles.

Key words: micronization treatment, five-cereal noodles with edible mushroom, cooking characteristics, texture properties