Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles
Xinlei Cao, Sumei Zhou, Cuiping Yi, Li Wang, Haifeng Qian, Hui Zhang +1 more
Journal of Texture Studies
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
whole wheat flour delayed the retrogradation tendency of starch in the dry mix
“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
“WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value”
refined wheat flour could be partially replaced by WWF
“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”