Effect of processing technology on the quality of wheat bran hot-and-dry noodles and optimization of process

doi:10.14088/j.cnki.issn0439-8114.2019.15.021

HUBEI AGRICULTURAL SCIENCES ›› 2019, Vol. 58 ›› Issue (15): 90-94.doi: 10.14088/j.cnki.issn0439-8114.2019.15.021

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Effect of processing technology on the quality of wheat bran hot-and-dry noodles and optimization of process

SHI Jian-bin¹, CAI Sha¹, SUI Yong¹, HE Jian-jun¹, FAN Chuan-hui¹, CHEN Xue-ling¹, MEI Xin¹, XIANG Yun-cheng², ZHANG Guo-zhong³

1.Institute of Agricultural Product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences/Agricultural Product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan 430064, China;
2.Qianjiang Tongguang Flour Co., Ltd., Qianjiang 433199, Hubei, China;
3.Agricultural Bureau of Wuhan Economic & Technological Development Zone （Hannan）, Wuhan 430090, China

Received:2019-01-31 Published:2019-11-13

Abstract

Abstract: In present study, the effect of superfine wheat bran content, gluten, alkaline, edible salt content on the hot-and-dry noodles cooking characteristics, texture characteristics, and sensory evaluation were evaluated. The results showed that, based on the signal single factor experiment, the orthogonal experiment was designed and carried out, in which the sensory evaluation values are applied as an index. The results show that the optimum recipe is 8% superfine grinding wheat bran, 3% gluten, 0.8% alkali, and 0.4% salt.

Key words: superfine grinding, wheat bran, cooking characteristics, texture characteristics, sensory evaluation

CLC Number:

SHI Jian-bin, CAI Sha, SUI Yong, HE Jian-jun, FAN Chuan-hui, CHEN Xue-ling, MEI Xin, XIANG Yun-cheng, ZHANG Guo-zhong. Effect of processing technology on the quality of wheat bran hot-and-dry noodles and optimization of process[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(15): 90-94.

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Effect of processing technology on the quality of wheat bran hot-and-dry noodles and optimization of process

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