Optimization of Processing Technology of Noodle with High Content Coarse Grains
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Abstract:
In order to improve the content of coarse grains and nutritional value of noodles, the technology of vacuum cold extrusion was used to mix oat, barley and tartary buckwheat flour with 20% wheat flour as base material. The cooking loss rate and sensory score were evaluated. Though controlling water addition, water temperature, wake-up time, coking loss rate was set as response value, and the technology of high content coarse grains noodles was optimized using response surface method. The result show that the flour ratio of wheat, oat, barley and tartary buckwheat was 2:3.75:1.25:3. Noodles made with this ratio had better sensory quality (sensory score was 87) and lower cooking loss rate (10.04%). Under this ratio, processing technology of noodle with high content coarse grain was optimized. The best processing conditions of noodle with high content coarse grain were as follows: Water addition of 45%, water temperature of 58 ℃ , wake-up time of 10.5 min. Under these conditions, the coking loss rate of noodle was 8.01%. Compared with that of mixed noodles, the cooking loss rate was reduced by 2.03%, and the quality was improved. In conclusion, the vacuum cold extrusion technology could be used to produce noodles with high content coarse grains and good taste.
