Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles

The particle size of wheat bran plays an important role in the quality reconstituted whole-wheat flour and its products. effects on cooked noodles were analyzed; mean (D50) ranged from 26.05 to 46.08 μm. Results show that decreases D50 induced changes noodles. Specifically, damaged starch content, water absorption, solvent retention capacity sodium carbonate sucrose increased at various degrees, while pasting viscosity decreased, gluten index SDS-sedimentation volume first then decreased. cooking yield, loss, break rate fresh decreased reached a trough μm, increased. adhesiveness increased, score smoothness, taste, appearance, color stable value, but hardness, springiness, cohesiveness, resilience, firmness score, elasticity These turning points changing trends indexes mostly occurred when was 26.51 In conclusion, with μm addition exhibit better cooking, textural, sensory properties than those smaller or larger bran. Excessive crushing not only costs highly terms energy, also has negative impact