RESEARCH ARTICLE

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Yibo Li

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Guoqin Yao,

Guoqin Yao

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Kemeng Zhao,

Kemeng Zhao

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Wangyang Shen,

Wangyang Shen

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Zhan Wang,

Zhan Wang

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Kai Fan,

Kai Fan

College of Life Sciences, Yangtze University, Jingzhou, Hubei, People's Republic of China

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Xiwu Jia,

Corresponding Author

Xiwu Jia

[email protected]

orcid.org/0000-0001-8610-0982

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

Correspondence Xiwu Jia, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.

Email: [email protected]

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Yibo Li,

Yibo Li

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

Search for more papers by this author

Guoqin Yao,

Guoqin Yao

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

Search for more papers by this author

Kemeng Zhao,

Kemeng Zhao

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Wangyang Shen,

Wangyang Shen

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Zhan Wang,

Zhan Wang

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

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Kai Fan,

Kai Fan

College of Life Sciences, Yangtze University, Jingzhou, Hubei, People's Republic of China

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Xiwu Jia,

Corresponding Author

Xiwu Jia

[email protected]

orcid.org/0000-0001-8610-0982

School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, People's Republic of China

Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by the Ministry of Education, Wuhan, Hubei, People's Republic of China

Correspondence Xiwu Jia, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.

Email: [email protected]

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First published: 04 December 2022

https://doi.org/10.1002/cche.10633

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Abstract

Background and objectives

Adding untreated wheat bran directly to the stewing noodles will result in a poor flavor and rough taste. This study aims to improve the palatability and flavor of wheat bran stewing noodles by using extrusion treatment. Effects of the extrusion treatment on the physicochemical properties and edible quality of wheat bran stewing noodles were analyzed.

Findings

The results showed that the total dietary fiber (TDF) content, insoluble dietary fiber (IDF) content and lipase activity of wheat bran decreased by 3.01%, 4.75%, and 71.49% after extrusion, respectively. In contrast, the soluble dietary fiber (SDF) content and the water holding capacity (WHC) of wheat bran increased by 64.60% and 32.08%, respectively (p < .05). The tensile strength of raw stewing noodles increased by 17.02% in the extruded wheat bran over that in the non-extruded wheat bran group (p < .05), but the breaking distance showed no significant difference. Also, water distribution and migration times (T₂₁, T₂₂, T₂₃) decreased significantly (p < .05) and the color (L*, a*, b*) increased significantly (p < .05) in stewing noodles after extruded wheat bran was added. Furthermore, starch granules were better encapsulated in the gluten network, visible pores decreased, and more compact network structure formed in the stewing noodles after extruded wheat bran was added. Regarding the qualities of cooked stewing noodles, the hardness, gumminess, and chewiness decreased and the amount of unpleasant volatile compounds, such as cyclohexanecarboxylic acid, acetic acid, and 2-Methylpropanoic acid were reduced in the extruded wheat bran group, compared with the non-extruded wheat bran group. Conversely, the amount of some of the pleasant volatile compounds, such as 2-Butoxyethanol, (E)−2-Hexenal and (E)−2-octenal, increased in the extruded wheat bran group. Furthermore, added extruded wheat bran to the flour improved the smoothness, elasticity, color, and taste of stewing noodles, and closely approximated the chewiness and taste of the high-gluten group.

Conclusions

Extrusion treatment could improve the physicochemical properties and edible quality of bran-fortified stewing noodles.

Significance and novelty

The wheat bran with extrusion is helpful for improving the physicochemical properties and edible quality of bran-fortified stewing noodles. The results and discussion in this research may serve as reference for producers to guide quality improvement of stewing noodles enriched in wheat bran.

CONFLICT OF INTEREST

The authors declare no conflict of interest.

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Volume100, Issue2

March/April 2023

Pages 500-511

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Abstract

Background and objectives

Findings

Conclusions

Significance and novelty

CONFLICT OF INTEREST

REFERENCES

References

Information

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Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Abstract

Background and objectives

Findings

Conclusions

Significance and novelty

CONFLICT OF INTEREST

REFERENCES

References

Related

Information