Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle

• Published in: Food and bioprocess technology Vol. 14; no. 6; pp. 1089 - 1100
• Main Authors: Jin, Xiaoxuan, Lin, Suyun, Gao, Jing, Wang, Yong, Ying, Jian, Dong, Zhizhong, Zhou, Weibiao
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2021; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Food industry; Food processing industry; Food Science; Grinding; Microstructure; Original Research; Quality management; Sensory properties; Taste; Ultrafines; Wheat; Wheat bran; Cooking performance; Dried white noodle; Superfine grinding; Consumer study; Microstructure; Bran fortification
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-021-02621-2

Wheat bran is widely used in the food industry to produce fibre-rich food products with enhanced health benefits. The present study explored the effect of bran size reduction by superfine grinding on the microstructure and quality of bran-enriched dried white noodle (DWN). Coarse ( D 50 = 330.7 μm) and superfine-ground ( D 50 = 50.7 and 27.9 μm) wheat brans were fortified into DWN at levels of 10, 20 and 30%. The physical modifications by bran addition on the microstructure, cooking performance, and textural properties of DWN were determined. Then, the sensory quality of the products was evaluated by the human panel using both the hedonic and “difference-from-control” tests. With the increasing amount of bran added, noodle quality deteriorated in all aspects. DWN fortified with 30% of bran presented a highly obstructed or disrupted microstructure, and their appearance and taste were least favoured by the consumers. Superfine grinding effectively pulverized wheat bran into micro-scale, and DWN fortified with the finest bran ( D 50 = 27.9 μ m) possessed the darkest colour and a compromised cooking yield rate. However, they maintained superior taste and texture that were comparable to the control, with up to 20% of bran addition. The present study demonstrated that superfine grinding not necessarily improves all aspects of noodle processing and cooking but would promote an overall improvement on the sensory quality of bran-fortified noodle. Besides, it was possible to produce fibre-rich DWN with relatively high (10–20%) bran addition levels with acceptable quality. The results may guide future development of bran-enriched products to stimulate consumer’s fibre intake.