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Effect of modified dietary fibre from wheat bran on the quality of noodle

机译：修改从麦麸膳食纤维的影响面条的品质

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摘要

Addition of dietary fibre (DF) improves the nutritional value and affects the quality of noodles. The effects of the addition of modified wheat bran DF on enriched Chinese noodles were examined. Ultrasonic-treated DF (UDF) and microwave-treated DF (MDF) were added at 0.5, 1, 1.5, and 2% to wheat flour (w/w), and the resulting noodle samples were evaluated in terms of colour, texture properties, tensile properties, water properties, cooking characteristics, and sensory evaluation. The results showed that the colour of dough sheets became darker and the texture of noodles became firmer with added DF. Overall, the water absorption and cooking losses of noodles increased compared to the non-supplemented samples. The increased breaking strength and tensile distance of the noodles improved the quality of the noodles. Noodles prepared with added MDF exhibited firmer texture and tensile properties compared to those of noodles with UDF. The total sensory score of noodles with 1% MDF was the highest of all noodles with added modified DF and was slightly below the total score of the reference product. Our results confirm that using 1.0% MDF in wheat flour is preferable for high quality of Chinese noodles.
机译：添加膳食纤维(DF)提高了营养价值和质量的影响面条。麦麸DF对丰富中国面条检查。microwave-treated DF (MDF)被添加为0.5,1,1.5和2%,小麦面粉(w / w),和面条样品方面进行评估颜色、纹理属性,拉伸水属性,属性,烹饪特性和感官评价。结果表明,面团的颜色表变得黑暗和面条的口感坚定与DF补充道。吸收和烹饪面条的损失增加non-supplemented相比样本。提高面条的拉伸距离面条的质量。添加了MDF表现出坚实的质地和拉伸属性相比UDF的面条。面条的感官总分与MDF的1%是最高的和添加的面条吗修改DF,略低于总评分参考产品。确认使用1.0%的MDF小麦面粉更好的为高质量的中国面条。

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