Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Abstract

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.

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

“…Fresh WWN usually contain a higher moisture content due to the higher water-binding capacity of AXs and β-glucan in bran. Instant noodles, which include deep-fried and air-dried noodles, can be stored for a long period of time and require 3-4 min to rehydrate before consumption (Cao et al, 2017). Dried noodles contain a much lower moisture content (<12%) because of the drying process and thus have a longer shelf life than fresh raw noodles.…”

“…Dried noodles contain a much lower moisture content (<12%) because of the drying process and thus have a longer shelf life than fresh raw noodles. The formulations are cited from Bae, Kim, Inglett, and Lee (2016), Cao et al (2017), Jang, Bae, and Lee (2015), Jiang et al (2011), Li et al (2017, Shiau (2018), Niu, Hou, Lee et al (2014), and Song, Zhu, Pei, Ai, and Chen (2013). Instant noodles, which include deep-fried and air-dried noodles, can be stored for a long period of time and require 3-4 min to rehydrate before consumption (Cao et al, 2017).…”

“…For example, Liu and Shiau (2018) reported that the addition of 20%-40% WWF could produce whole grain alkaline noodles with acceptable eating quality and higher phytochemical content. Bran components like AXs and β-glucan have a higher water retention capacity than protein and starch contained in wheat endosperm; therefore, a higher water addition level is needed when incorporating more WWF in noodle formulation (Cao et al, 2017;Liu & Shiau, 2018). and the inclusion of tapioca and soy flour were suitable to prepare noodles with high water swelling ability and low cooking loss.…”

“…WWF is weighed and placed in a noodle dough mixer, and a salt solution is added to achieve a flour-water-NaCl weight ratio of 100:35:1.2. The resulting noodle strands are steamed for 4-5 min and then fried at 150-160°C for 50-75 s, followed by cooling at room temperature (Bae et al, 2016;Cao et al, 2017). (b) Resting.…”

“…(b) Resting. Cao et al (2017) produced instant WWN with a total mixing time of 6 min (2 min at low speed, 4 min at high speed) and six pairs of rollers for compressing. (c) Compressing.…”