Effect of Soybean Dregs on Dough Texture and Fresh and Wet Noodle Quality
Soybean dregs is a by-product of soybean processing,the main component is dietary fiber.And it has a certain preventive effect on preventing obesity and improving blood sugar.Taking wheat flour as the main raw material,the effect of soybean dregs on texture characteristics of dough,cooking quality,texture characteristics and sensory quality of fresh and wet noodles and the effect of storage time on cooking loss rate and hardness of fresh and wet noodles were studied in this paper.The results showed that the addition of soybean dregs increased the hardness,decreased the elasticity of the dough and the tensile resistance increased first and then decreased.When the addition of soybean dregs was 7.5％,the tensile resistance of the dough was the highest.The addition of soybean dregs increased the hardness and chewiness of fresh and wet noodles,decreased the elongation,elasticity and shear strength of fresh and wet noodles,and the sensory score increased first and then decreased,water absorption and cooking loss decreased first and then increased.When the addition of soybean dregs was 7.5％,the sensory score of fresh and wet noodles was the highest,water absorption and cooking loss rate were the lowest.The addition of soybean dregs could effectively reduce the loss of fresh and wet noodles during storage,and effectively maintain the hardness of fresh and wet noodles.
soybean dregsdough texturefresh and wet noodlequalitystorage time
万方数据
维普
