Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 259 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034210

Recipe optimization of stone-milled whole wheat noodles by response surface design and entropy weight method

  • CAI Mengdi ,
  • LI Yuhui ,
  • SHEN Chunxia ,
  • XIONG Shuangli ,
  • LI Feng ,
  • ZHANG Congrong ,
  • XIONG Dequan ,
  • TANG Dan
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  • 1(School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China)
    2(College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
    3(Sichuan Fenglaohan Technology Co.Ltd., Mianyang 621000, China)
    4(Chengdu Wuhou Experimental Middle School, Chengdu 610043, China)

Received date: 2022-11-04

  Revised date: 2023-01-02

  Online published: 2024-04-09

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Abstract

To improve the quality of stone-milled whole wheat noodles, stone-milled whole wheat flour was used as the main raw material, whole wheat flour particle size, salt addition amount, curing time, and water addition amount were selected as single factors, and the cooking properties, texture properties, and sensory score of noodles were investigated, and the optimal levels of each factor were screened.On the basis of a single-factor test, the cooking loss rate and the sensory score of noodles were used as judgment indicators to optimize the recipe of stone-milled whole wheat noodles by designing a four-factor and three-level test according to the Box-Behnken principle, with the comprehensive score calculated by the entropy weight method as the response value.Results showed that the effect order of the factors on the comprehensive score of stone-milled whole wheat noodles was whole wheat flour particle size>curing time>salt addition amount>water addition amount, and the optimal recipe of noodles was that whole wheat flour particle size was 120 mesh, salt addition amount was 0.85%, curing time was 15 min, and water addition amount was 37.32%.Under the optimal recipe, the cooking loss rate of noodles was (6.31±0.11)%, the sensory score was (92.33±2.52), the dietary fiber content was (10.40±0.22)%, and the glycemic index was (69.37±0.52).

Key words： stone milling; whole wheat noodles; recipe optimization; response surface; entropy weight method

Cite this article

CAI Mengdi , LI Yuhui , SHEN Chunxia , XIONG Shuangli , LI Feng , ZHANG Congrong , XIONG Dequan , TANG Dan . Recipe optimization of stone-milled whole wheat noodles by response surface design and entropy weight method[J]. Food and Fermentation Industries, 2024 , 50(5) : 259 -266 . DOI: 10.13995/j.cnki.11-1802/ts.034210

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