Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

文献类型： 外文期刊

第一作者： Cao, Xinlei

作者： Cao, Xinlei;Wang, Li;Qian, Haifeng;Zhang, Hui;Qi, Xiguang;Zhou, Sumei;Yi, Cuiping

作者机构：

关键词： instant fried noodles;pasting property;peroxide value;texture;whole wheat flour

期刊名称：JOURNAL OF TEXTURE STUDIES （ 影响因子：3.223； 五年影响因子：2.783 ）

ISSN： 0022-4901

年卷期： 2017 年 48 卷 6 期

页码：

收录情况： SCI

摘要： The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Practical applicationsRefined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance.

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