Effect of incorporation of oat bran on noodle quality

To understand the effect of oat bran on noodle quality characteristics in every 100 g of flour,0,5,10,20,30 g oat bran were added,respectively.Cooking quality,texture and sensory quality characteristics of dried noodles were measured.The results showed that adding oat bran significantly effect the cooking loss,water absorption and mix soup absorbance value of the noodles and improved the broken bars rate( p < 0.05); with the increase of the added amount of oat bran,hardness and chewiness of noodles significantly increased( p < 0.05),while the viscosity and elasticity decreased,and sensory quality noodles turned worse.When the added amount of oat bran was 20%,the overall quality of noodles was the best. Thus,added oat bran changed the cooking quality,texture properties and sensory quality of noodles.