Effect of Bubble Green Vegetable Powder on Flour and Dough Properties and Its Optimization of Dried Noodles Processing

In order to expand the use of bubble green vegetables, bubble green freeze-dried powder was used as raw material to fabricate dried noodles in this study. The effects of adding the bubble green powder on the flour characteristics, dough tensile properties were discussed. The effects of the additions of green powder, water and salt on the cooking loss, texture and edible quality of the dried noodles were studied, and the processing of bubble green dried noodles was optimized. The results showed that, the dough formation time and stability in the flour characteristics decreased after adding bubble green vegetable powder. Meanwhile, the water absorption rate and weakening degree of the dough increased. The tensile energy, tensile resistance, ductility and maximum tensile resistance in the dough tensile characteristics decreased because of the addition of bubble green vegetables powder. Therefore, the bubble green powder was not conducive to the formation of dough gluten network structure. The processing technology of bubble green dried noodles was optimized. The sensory evaluation of bubble green noodles was 90.12 points when the addition of bubble green powder, water, and salt was 1.30%, 36.00%, and 1.90%, respectively. Blocking effect of bubble green powder on the formation of some gluten networks was observed by scanning electron microscopy and laser confocal microscopy, which preliminarily explained the change trend of decreasing hardness, decreasing chewiness and increasing cooking loss in the texture of dried noodles.