Abstract
Effects of different wheat bran pre-treatments on storage stability and physico-chemical properties of semi-dried whole wheat noodles (SWWN) were investigated. After bran pre-treatment with liquor koji and yeast, the total plate count of SWWN showed a slower rate of growth and the shelf-life was prolonged, which could be related to the lower pH and higher content of ethanol in noodles. Furthermore, liquor koji and yeast fermentation (LKYF) treatment reduced the optimal cooking time and cooking loss and increased the hardness of SWWN (P < 0.05). The appearance and cross-sectional microstructure of noodles in LKYF changed obviously. Irregular pores in noodles were observed by SEM, which were caused by the gas production during noodle processing. This change had positive effects on the cooking quality and texture property of noodles. The present study showed that bran treatment with LKYF could improve the storage stability and quality characteristics of SWWN.
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