Effect of natural inulin on dough rheological properties and noodles quality

In order to obtain the noodles with higher edible fiber,the effects of natural inulin on pasting properties of flour,the rheological properties of dough and quality characteristics of noodles were explored. The results showed that,the addition of inulin could significantly reduce the peak viscosity,trough viscosity,breakdown viscosity and final viscosity(p<0.05). While,the pasting temperature increased significantly(p<0.05). The farinograph and extensograph properties of noodle flour were improved by adding inulin. Both water absorption and weakening degree of noodle dough dropped,but the time of dough developing and stability were extended,and the farinograph quality number increased with the increment of inulin. With the increasing of inulin,the maximum resistance and viscoelastic ratio of dough increased,while extensibility and viscoelastic area increased initially and then decreased. The water absorption rate of noodles increased to 180.66% when the addition of inulin was 7.5%. In the experiment range of 1.25%~15% of natural inulin addition,there were no significant changes in springiness and chewiness of noodles at up to 7.5% inulin addition(p>0.05). Comprehensively consideration,the optimum addition of natural inulin was 7.5%.