Optimization of Noodle Formula with Soybean Powder, Pleurotus ostreatus<italic/> Powder and Wheat Powder

Ting LV; Xiuhua LI; Weifeng KONG; Jin LIANG; Xueling LI

doi:10.13386/j.issn1002-0306.2020070031

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 154-159. > DOI: 10.13386/j.issn1002-0306.2020070031

LV Ting, LI Xiuhua, KONG Weifeng, et al. Optimization of Noodle Formula with Soybean Powder, Pleurotus ostrea tus Powder and Wheat Powder[J]. Science and Technology of Food Industry, 2021, 42(9): 154−159. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070031.

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Optimization of Noodle Formula with Soybean Powder, Pleurotus ostreatus Powder and Wheat Powder

Anhui Agricultural Products Processing Engineering Laboratory, Anhui Agricultural University, Hefei 230036, China

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Received Date: July 02, 2020
Available Online: February 28, 2021

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Abstract

By studying the effects of Pleurotus ostreatus flour, soybean flour and wheat flour on the thermal mechanical properties of dough, the formula of the premixed flour was optimized. Firstly, the effects of adding Pleurotus ostreatus flour, soybean flour, edible gum and salt on the thermal mechanical properties of the dough were respectively studied by using the Mixolab, and the formula of the mixed powder was optimized. Then, the noodle processing suitability of the mixed flour were verified by the Mixolab profile pattern and the cooking characteristics of the noodles processed with the optimized powder mixture were determined. The results showed that the formula ratio of the mixed powder flour was listed as 10% mushroom powder, 5.4% soybean powder, 3.0% salt, 0.28% xanthan gum, 0.12% konjac gum, and 81.2% wheat flour. The water absorption (from 63.7% to 72.3%) and stabilization time (from 4.31 min to 4.74 min) of the optimized powder mixture were higher than that of the mixed powder without adding salt and edible gum. The protein, dietary fiber and lysine content of the noodles prepared by the mixed powder increased by 2.9 g/100 g, 0.41 g/100 g, 1.8 mg/g, respectively. The Mixolab can be used to optimize the formula of the mixed powder, and the mixed powder with the optimized ratio can greatly improve the nutritional quality of flour products on the basis of meeting the processing characteristics of the product.
- noodles,
- Pleurotus ostreatus flour,
- soybean flour,
- Mixolab,
- thermal mechanical properties

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