High-fiber dried noodles have high nutritional value, but there is a problem of rough and hard taste. In order to improve the edible quality of high-fiber noodles, the paper applies liquid pre-fermentation technology to improve the quality of high-fiber noodles and explores the effects of liquid pre-fermentation with yeast on the nutritional components, mechanical properties, cooking properties and texture characteristics of three different high-fiber dried noodles. The results showed that the nutritional components, cooking quality, and texture characteristics of dried noodles prepared by pre-fermentation were significantly different from those of unfermented dried noodles. Among them, the total dietary fiber content did not change much, but the ratio of insoluble dietary fiber content to soluble dietary fiber content increased, the optimal cooking time was shortened, the water absorption of dry matter increased, and the cooking loss rate decreased, the cooking quality of dried noodles was significantly improved. In addition, the hardness and chewiness of dried noodles were significantly reduced, which can solve the current problems of high hardness and difficult chewing of high-fiber dried noodles.
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