Bran characteristics impact the whole wheat noodle quality

WANG, Feng; CHAO, Huimei; XU, Zhihan; WU, Yi; SUN, Luqian; WANG, Naifu

doi:10.1590/fst.29322

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.29322 copy

Bran characteristics impact the whole wheat noodle quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.

Keywords:
whole wheat flour; bran characteristics; mixing and pasting properties; noodle quality

Wheat varieties	Protein (%)	Fat (%)	Ash (%)	Starch (%)	IDF (%)^b b TDF, SDF, and IDF denote total, soluble, and insoluble dietary fibers, respectively.	SDF (%)^b	TDF (%)^b
Red wheat
Huai mai 35	16.18 ± 0.50^c-e	3.93 ± 0.15^e-h	4.58 ± 0.15^ab	17.15 ± 0.06^de	49.38 ± 0.43^ab	4.58 ± 0.05^h	53.96 ± 2.33^a
Yang mai 23	16.48 ± 0.39^c	4.40 ± 0.20^ab	4.53 ± 0.10^a-c	15.85 ± 0.19ⁱ	48.10 ± 0.14^d	4.13 ± 0.05^g	52.23 ± 2.00^a-d
Ning mai 13	15.13 ± 0.35^fg	4.18 ± 0.13^a-e	4.33 ± 0.05^a-e	16.73 ± 0.22^g	49.55 ± 0.06^a	3.50 ± 0.08^e	53.05 ± 1.82^a-c
Hao mai 1	17.70 ± 0.26^a	3.83 ± 0.22^f-i	4.28 ± 0.22^c-f	17.78 ± 0.10^a	48.70 ± 0.16^c	4.85 ± 0.13ⁱ	53.55 ± 2.43^ab
Yang mai 20	14.28 ± 0.22^h	3.95 ± 0.10^d-g	4.28 ± 0.15^c-g	17.55 ± 0.06^abc	46.55 ± 0.31^f	3.95 ± 0.06^f	50.50 ± 1.86^d-g
White wheat
An nong 0711	15.28 ± 0.40^f	4.43 ± 0.15^a	4.60 ± 0.12^a	16.85 ± 0.10^fg	47.33 ± 0.13^e	2.35 ± 0.13^c	49.68 ± 1.13^d-h
Su mai 188	15.05 ± 0.34^fg	4.33 ± 0.05^a-c	3.93 ± 0.28^hi	16.18 ± 0.21^h	49.03 ± 0.10^bc	2.65 ± 0.06^d	51.68 ± 1.23^ae
E mai 596	17.10 ± 0.22^b	3.65 ± 0.17^g-i	4.38 ± 0.22^a-d	17.33 ± 0.22^cd	46.05 ± 0.53^g	1.88 ± 0.10^a	47.93 ± 0.87^f-i
Ji mai 22	16.23 ± 0.22^cd	4.00 ± 0.28^d-f	4.13 ± 0.32^d-i	17.65 ± 0.37^ab	47.58 ± 0.05^e	2.10 ± 0.00^b	49.68 ± 0.87^d-i
Zheng mai 7698	16.03 ± 0.25^c-e	4.25 ± 0.40^a-d	4.15 ± 0.13^d-h	17.10 ± 0.23^def	48.00 ± 0.16^d	1.78 ± 0.17^a	49.78 ± 1.07^d-f

		Phenolics (mg of gallic acid equivalent/g of bran)
Wheat varieties	Phytate (mg/g of bran)	Free	Bound	Total
Red wheat
Huai mai 35	18.20 ± 0.59^f	1.05 ± 0.10^e-g	7.63 ± 0.15^a	8.68 ± 0.27^a
Yang mai 23	26.23 ± 0.33^e	1.38 ± 0.05^b-d	6.53 ± 0.05^bc	7.91 ± 0.06^b
Ning mai 13	35.25 ± 0.85^b	2.20 ± 0.22^a	4.78 ± 0.10f^g	6.98 ± 0.06^d
Hao mai 1	14.85 ± 0.52^h	1.25 ± 0.06^c-f	6.80 ± 0.08^b	8.05 ± 0.12^b
Yang mai 20	15.48 ± 0.55^gh	1.03 ± 0.17^f-h	6.35 ± 0.06^c	7.38 ± 0.04^c
White wheat
An nong 0711	31.65 ± 0.62^d	1.28 ± 0.15^c-e	5.30 ± 0.18^d	6.58 ± 0.22^e
Su mai 188	39.20 ± 0.57^a	1.55 ± 0.06^b	5.13 ± 0.15^de	6.68 ± 0.17^e
E mai 596	18.00 ± 0.73^f	0.93 ± 0.29^g-i	3.95 ± 0.13^h	4.88 ± 0.20^g
Ji mai 22	16.18 ± 0.75^g	1.48 ± 0.15^bc	5.03 ± 0.50^d-f	6.51 ± 0.31^e
Zheng mai 7698	33.78 ± 0.59^c	0.95 ± 0.19^g-i	4.55 ± 0.24^g	5.50 ± 0.09^f

Wheat varieties	WA^b b WA, water absorption (at 14% moisture), C1 time (the dough development time, min), stability (the elapsed time that the torque was kept at 1.1 Nm, min), C3 (peak viscosity, Nm), C3-C4 (stability of the hot-formed gel, Nm), and C5-C4 (the degree of starch retrogradation, Nm). (%)	C1 time^b (min)	Stability^b (min)	C3^b (Nm)	C3-C4^b (Nm)	C5-C4^b (Nm)
Red wheat
Huai mai 35	62.78 ± 0.69^a	2.69 ± 0.04^d-f	5.12 ± 0.08^a	1.86 ± 0.05^a	1.60 ± 0.16^c-i	0.84 ± 0.05^e-g
Yang mai 23	61.20 ± 0.14^gh	2.74 ± 0.06^c-e	4.74 ± 0.03^cd	1.62 ± 0.06ⁱ	1.66 ± 0.07^b-h	0.93 ± 0.05^b-d
Ning mai 13	62.25 ± 0.49^b-d	3.01 ± 0.15^a	4.77 ± 0.10^c	1.83 ± 0.03^a-d	1.68 ± 0.02^b-g	0.83 ± 0.02^e-h
Hao mai 1	62.23 ± 0.15^b-e	3.06 ± 0.04^a	4.55 ± 0.07^e	1.85 ± 0.06^ab	1.72 ± 0.07^b-e	0.79 ± 0.07^f-i
Yang mai 20	61.68 ± 0.21^fg	2.38 ± 0.06^h	4.35 ± 0.06^h	1.78 ± 0.06^a-f	1.78 ± 0.08^ab	0.96 ± 0.05^ab
White wheat
An nong 0711	61.95 ± 0.30^d-f	2.78 ± 0.06^b-d	4.66 ± 0.01^d	1.83 ± 0.09^a-e	1.73 ± 0.13^b-d	0.95 ± 0.07^bc
Su mai 188	62.60 ± 0.08^ab	2.85 ± 0.07^bc	4.50 ± 0.06^e-g	1.77 ± 0.03^a-g	1.61 ± 0.09^c-i	0.74 ± 0.07ⁱ
E mai 596	60.68 ± 0.39ⁱ	2.68 ± 0.08^d-g	4.96 ± 0.03ⁱ	1.75 ± 0.10^c-h	1.89 ± 0.09^a	0.92 ± 0.09^b-e
Ji mai 22	61.55 ± 0.17^f-h	2.59 ± 0.08^fg	4.42 ± 0.08^gh	1.85 ± 0.08^a-c	1.74 ± 0.10^bc	1.04 ± 0.04^a
Zheng mai 7698	62.48 ± 0.43^a-c	2.88 ± 0.09^b	4.54 ± 0.06^ef	1.69 ± 0.09^f-i	1.71 ± 0.07^b-f	0.88 ± 0.08^b-f

Wheat varieties	Cooking loss rate (%)	Tensile strength (g)	Elongation distance (mm)	Hardness (g)	Springiness	Resilience
red wheat
Huai mai 35	0.73 ± 0.02^f	26.86 ± 0.07^e	-26.07 ± 0.18^d	8248.82 ± 39.76^c	0.94 ± 0.15^a	0.53 ± 0.02^ab
Yang mai 23	0.65 ± 0.01^g-e	27.01 ± 0.05^c	-26.12 ± 0.23^de	8107.51 ± 3.82^e	0.93 ± 0.02^a	0.56 ± 0.01^ab
Ning mai 13	0.69 ± 0.01^f-h	22.20 ± 0.07ⁱ	-34.91 ± 0.04^h	8220.77 ± 14.28^cd	0.92 ± 0.06^a	0.54 ± 0.02^ab
Hao mai 1	1.28 ± 0.03^d	28.84 ± 0.23^b	-23.90 ± 0.11^a	7531.93 ± 25.13^f	0.97 ± 0.06^a	0.58 ± 0.01^a
Yang mai 20	0.82 ± 0.09^e	22.03 ± 0.15^j	-49.62 ± 0.12^j	6575.47 ± 61.81^h	0.89 ± 0.07^a	0.52 ± 0.01^ab
white wheat
An nong 0711	2.38 ± 0.04^a	23.47 ± 0.09^g	-26.60 ± 0.07^f	6895.66 ± 14.31^h	0.91 ± 0.07^a	0.50 ± 0.06^ab
Su mai 188	1.39 ± 0.03^c	23.20 ± 0.15^h	-23.96 ± 1.74^ab	9347.25 ± 47.16^a	0.90 ± 0.09^a	0.46 ± 0.02^b
E mai 596	0.70 ± 0.02^fg	30.46 ± 0.21^a	-24.78 ± 0.14^c	7531.54 ± 66.12^g	0.95 ± 0.12^a	0.57 ± 0.02^a
Ji mai 22	0.70 ± 0.01^fg	26.97 ± 0.30^cd	-30.43 ± 0.11^g	8007.26 ± 12.82^f	0.94 ± 0.08^a	0.53 ± 0.08^ab
Zheng mai 7698	2.08 ± 0.03^b	25.50 ± 0.17^f	-36.47 ± 0.13ⁱ	8695.81 ± 77.90^b	0.96 ± 0.04^a	0.51 ± 0.09^ab

Bran characteristics	WA^b b WA, water absorption. (%)	C1 time (min)	Stability (min)	C3 (Nm)	C3-C4 (Nm)	C5- C4 (Nm)
Fat	0.09	-0.01	-0.11	-0.48	-0.49	0.23
Ash	-0.32	-0.04	0.70^* * Indicate significance at P < 0.05.	-0.08	0.06	0.19
Protein	-0.32	0.39	0.54	-0.04	0.29	-0.02
Starch	0.19	-0.06	-0.13	0.89^ Indicate significance at 0.01	0.34	-0.06
Phytate	0.43	0.41	-0.07	-0.48	-0.61	-0.22
Phenolics
Bound	0.33	-0.13	0.15	0.06	-0.05	-0.27
Free	0.19	0.52	-0.02	0.12	-0.56	-0.33
Total	0.41	0.07	0.15	0.11	-0.28	-0.41
DF
IDF	0.69*	0.66*	0.26	-0.02	-0.74*	-0.72*
SDF	0.29	0.11	0.23	0.16	0.01	-0.44
TDF	0.57	0.45	0.28	0.08	-0.42	-0.68*

Bran characteristics	Cooking loss rate (%)	Tensile strength (g)	Elongation distance (mm)	Hardness (g)	Springiness	Resilience
Fat	0.15	-0.43	0.24	0.09	-0.52	-0.45
Ash	-0.06	0.48	0.55	-0.31	0.27	0.35
Protein	-0.16	0.95^ Indicate significance at 0.01.	0.66^* * Indicate significance at P < 0.05.	0.16	0.89**	0.75*
Starch	0.01	0.14	-0.32	0.54	0.28	0.28
Phytate	0.53	-0.55	0.13	0.57	-0.36	-0.58
Phenolics
Bound	-0.23	0.03	0.00	-0.16	0.05	0.15
Free	-0.21	-0.51	-0.14	0.33	-0.23	-0.11
Total	-0.32	-0.17	-0.04	-0.03	-0.04	0.11
DF
IDF	-0.04	-0.20	0.33	0.65*	0.15	-0.14
SDF	-0.36	0.01	-0.01	-0.19	0.12	0.34
TDF	-0.24	-0.11	0.16	0.26	0.14	0.12

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[1] *Corresponding author: naifuwang@126.com