Processing optimization and quality research of green wheat noodles

To enrich species of noodles and improve its nutritional value, green wheat flour and plain flour were mixed to make green wheat noodles.The effects of different green wheat whole flour addition, water addition, salt addition and food additives on the quality of green wheat noodles were evaluated.On the basis of the single factor experiment, the cooking quality and sensory evaluation of noodles as the evaluation index, the orthogonal test was performed for optimizing the manufacture processing of noodles.The result indicated that the addition of the three food additives mentioned above could improve the cooking quality of noodles, and the effect of guar gum was the most significant.When meeting the following conditions: green wheat flour of 20%, water of 50%, salt of 0.3%, guar gum of 0.6%, the green wheatnoodles had the best quality. And the test results were as follows: sensory score was 87.3, the rate of broken bar was 0.00%, the water absorption was 89.59%, absorbance was 0.186, the hardness was 5.23 N, the viscidity was 2.86 N, the elasticity was 0.270, the largest tensile force was 22.14 g, protein content was12.56%, the carbohydrate content was 67.5%, the fat content was 1.46%, dietary fiber contents was 5.38%, and the obtained green wheatnoodles showed better quality than other samples.