State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
J Texture Stud. 2017 Dec;48(6):607-615. doi: 10.1111/jtxs.12274. Epub 2017 May 30.
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.
Refined 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.
本研究旨在探讨全麦面粉（WWF）对面糊特性和最终产品品质的影响。研究用不同比例的 WWF 替代即食炒面干混料中的精制小麦粉。峰值黏度和最终黏度与 WWF 替代水平呈显著负相关。随着 WWF 水平的提高，即食炒面的硬度、内聚性、粘性和弹性值分别降低了 11.63%、16.23%、16.67%和 20.00%。WWF 使面条表面颜色变暗，增加了其含油量（26.63%）。扫描电子显微镜观察到 WWF 即食炒面的结构多孔且不均匀。此外，WWF 的加入降低了即食炒面在储存过程中的过氧化物值。总之，尽管含油量增加，但 WWF 有助于抑制油脂氧化，使即食炒面质地更柔软，表面不粘。
本研究用富含膳食纤维、维生素和其他生物活性化合物的全麦面粉（WWF）替代即食炒面干混料中的精制小麦粉。WWF 的添加延缓了干混料中淀粉的回生趋势。添加 WWF 的即食面条质地更柔软，表面不粘，过氧化物值更低。基于本研究的结果，即食炒面干混料中的精制小麦粉可以部分用 WWF 替代，以生产出口感更好、更受消费者欢迎的面条。
