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

Abstract

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.