Abstract: A method of enzyme hydrolysis to measure the β-glucan of oat bran that is enriched in the β-glucan by mechanicalmethods was studied. Effects of four factors, such as oat bran proportion, extracting time, extracting temperature and pH, on theextraction yields of β-glucan were discussed by orthogonal test, and effects on cooking properties and sensory quality ofnoodle were determined when oat bran were added into flours. The results were determined as following: The temperature is themain factor affecting extracting rate of β-glucan, then these are oat bran proportion, pH and extracting time; and it is feasible toproduce functional noodles by adding a proper quantity of oat bran from 8% to 10%.

Key words: oat bran, β-glucan, noodle quality, functional food