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

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.