Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles

Abstract

The effects of whole grain wheat (WGW) flour on the quality attributes of instant fried noodles were characterized in terms of mixing and oil‐resisting properties as well as in vitro starch digestibility. Higher water absorption and shorter kneading time were required to obtain the optimally mixed dough from WGW flour, and the presence of nonstarch components in the WGW flour lowered the thermal conductivity of the noodles. The use of WGW flour produced instant fried noodles with oil uptake reduced by 30%, which could be correlated with the less porous structure confirmed by the surface and cross‐sectional scanning electron microscope images. When the instant fried noodles were subjected to in vitro starch digestion, the use of WGW flour was effective in suppressing the hydrolysis of starch in the noodles, and the predicted glycemic index of the WGW noodles (80.6) was significantly lower than that of the white wheat noodles (83.3).