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QI Jing, LYU Yingguo. OPTIMIZATION OF MULTI-GRAIN NOODLES FORMULAS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(3): 58-64.
Citation: QI Jing, LYU Yingguo. OPTIMIZATION OF MULTI-GRAIN NOODLES FORMULAS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(3): 58-64.
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OPTIMIZATION OF MULTI-GRAIN NOODLES FORMULAS

  • National Engineering Laboratory of Wheat & Corn Further Processing, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

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  • Received Date: September 14, 2017
  • Available Online: September 29, 2022
    Graphical Abstract
    • Abstract
  • The multi-grain noodles were prepared using wheat flour and corn flour as the main raw materials and buckwheat flour,soybean flour and millet flour as additive component in the present study.Mixed powder formulations were optimized by simple centroid design.The gelatinization properties of the mix powder,the rheological properties of dough,cooking quality and sensory quality of multi-grain noodles were analyzed.Results showed that the addition of soybean powder decreased the viscosity of the mixed powder and provided better sensory quality for the prepared multi-grain noodles;the addition of buckwheat powder improved the viscosity of mixed powder;the millet powder had no significant effect on the mixtures;the powder contained these three grain powders had the best sensory quality.Moreover,the noodle dough prepared by the mixed powder containing 45% of corn flour,40% of wheat flour,11.667% of buckwheat flour,1.667% of soybean flour 1.667% of millet flour had the maximum figure in elastic modulus (G') and viscous modulus (G'').The optimum formulation of multi-grian noodles was afforded with sensory quality as the main standard as well as gelatinization properties and rheological properties as reference,which were showed as follows:45% of corn flour,40% of wheat flour,8% of buckwheat flour,3.5% of soybean flour and 3.5% of millet flour.In order to further improve the quality of multi-grain noodles,soybean protein (WP),xanthan gum (XG) and glutamine transaminase (TGase) were added.Results showed that XG had the most significant effect on the sensory quality of multi-grain noodles,followed by TGase,and WP was relatively poor.The orthogonal test was used to optimize the best modified ratio:0.3% of WP,1.5% of XG and 0.07% of TGase.The present study will provide theoretical basis for the research and development of multi-grain noodles.
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    • References (23)
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