EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

Textural and rheological properties of raw, dried and cooked noodles enriched with wheat fibers were simultaneously evaluated by a texture analyzer. Increasing wheat fiber level led to an increase in the cutting force of raw and cooked noodles and a decrease in the breaking force of dried noodle as well as extensibility of raw and cooked noodles. Generally, raw, dried and cooked fiber-enriched noodles with small fiber size had higher breaking force and extensibility and lower cutting force than that with large fiber size. The textural properties of raw noodle are good indicators to predict the strength and elasticity of dried and cooked noodles. Both three-term Maxwell and PelegNormand models were found to fit well to the stress relaxation data of cooked fiber-enriched noodle. Significant correlations were found between empirical textural properties and fundamental mechanical stress relaxation parameters. PRACTICAL APPLICATIONS Texture is one of the important factors affecting the quality of noodles. The increased consumption of noodles enriched with wheat bran or purified wheat fiber is proposed for health reasons. The textural properties of fiber-enriched noodles are affected by the type, amount and size of wheat fiber. The cutting force, tensile strength and extensibility of raw noodle are good indicators to predict the strength and elasticity of dried and cooked noodles. Results of this study suggest that raw, dried and cooked fiber-enriched noodles with good quality can be prepared by adding 48% fine wheat bran or 4% fine purified wheat fiber.