Formula and Quality Study of Multigrain Noodles

• 作者: CHEN Jie HOU Panfeng LYU Yingguo QI Jing WANG Yuanhui
• 来源期刊: 粮油科技:英文版
• 学科: 工学
• 关键词: Multigrain NOODLES EXTRUSION process SIMPLEX CENTROID design
• 年，卷（期）: 2018,（4）
• 页码范围: 157-162
• 页数: 6页
• 分类号: TS213.24

摘要

Multigrain noodles were made by corn and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was used to analyze gelatinization characteristics of the mixed flour, rheological characteristics of the doughs, cooking qualities and sensory qualities of noodles. A proper formula for multigrain noodles obtained as outcome: 45% corn flour, 40% wheat flour, 4% oat flour, 11% millet flour. Compared to the wheat noodles, the multigrain noodles had higher content in fat, dietary fiber and total resistant starch, but it did content less proteins than wheat noodles.