Effect of wheat bran on break strength and flexibility of DWCN
Table 2 shows the effects of bran addition and particle size on
dry noodle breaking strength (DNBS) and on dry noodle flexibility
(DNF), which is a good indication of the suitability of the product
for packaging and transportation. For a 5% and 10% addition level,
there were no distinct differences in DNBS when bran sizes were
0.21mmand 0.53mm. The downtrend of DNBS was obvious at the
increasing addition levels with the bran size of 0.53 mm and
1.72 mm. The greatest DNBS was obtained when bran particle size
was 0.21 mm at the addition level of 10%, which was 4.56 g more
than that of dry noodle without bran. The DNF was obviously
decreased with the increasing addition and bran sizes. The same
trend was also observed in the area integrals of the strength curve.
Therefore, from the results we could confirm that the bran addition
and particle size affected the DNBS and DNF obviously,
especially the coarse bran and high addition level. The result was
different from the reported effect of durum wheat bran on
spaghetti susceptibility in the literature (Chillo et al., 2008). They
found that the addition of 15% and 20% bran produced a decrease in
the breakage susceptibility of dried spaghetti with respect to the
CTRL. We all know that there are differences in the physical
characteristics of freshly washed-out gluten between durum
wheat and common wheat (Bushuk and Rasper, 2004), which may
be the main reason for the different effects of wheat bran on the
breakage susceptibility in dried spaghetti and DWCN.