In order to improve the utilization rate of Insoluble Dietary Fibers(IDF)from sweet potato residue,wheat flour noodles with IDF added were prepared.The effects of IDF on gelatinization and rheological properties of refined wheat flour and on cooking,microstructure,texture,sensory and digestive properties of wheat flour noodles were studied.The gelatinization and rheological properties showed that the mass fraction of IDF significantly de-creased the peak viscosity,final viscosity and viscoelasticity of refined wheat flour.Sweet potato residue IDF added decreased the brightness and darkened the color of the noodles.The microstructure of noodle gluten network supple-mented with 1％sweet potato residue IDF was similar to that of control group.The loss rate of noodles cooking was significantly lower than that of control group,and the noodles had better cooking characteristics.Sweet potato residue IDF added could reduce the hardness,cohesiveness and chewability of noodles,and improve the elasticity and adhe-sion,among which the mass fraction of 1％sweet potato residue IDF did not cause significant changes in adhesion.The content of resistant starch in noodles was significantly increased with the mass fraction of 1％sweet potato residue IDF.In summary,the mass fraction of 1％sweet potato residue IDF could significantly reduce the viscosity of wheat flour and the loss rate of noodles,while maintaining the hardness and elasticity of noodles.Noodles had good.edible quality,improved the digestibility of starch components,thus supplementing the intake of dietary fiber,and playing a positive role in slowing down the rise of post meal blood sugar level.
维普
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