Abstract
This research investigated the effects of wheat bran (WB) particle size on the dough and final productions of instant fried noodles. With the decrease of particle size (from 487.9 to 148.5μm), the pasting properties gradually increased and the solvent retention capacities (SRC) of the dry mix were improved and the values of elasticity modulus (G’) and viscous modulus (G’’) of the noodle dough increased significantly. The SEM micrographs of noodle dough showed the more uniform starch granule structure could be formed with smaller WB particle. Moreover, the reduction of particle size gave the fried noodles a slightly darker surface, harder texture and weaker adhesiveness. Most importantly, the oil content of fried noodles decreased from 26.50% to 19.77% with the decrease of particle size. All the results indicated that the decreasing WB particle size reduce the negative effects of WB on the properties of dough and the qualities of noodles.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
