The quality improvement of fresh wet oat noodles

Using oat powder and wheat powder as raw materials, a hygienical sanitarian noodle balanced with amino acid was made, and the effects of the dosage of oat powder on the texture and cooking qualityof the fresh wet noodles were investigated as well. The effect of different food additives on the quality of cooked noodles was also studied. Result showed that the best dosage of oat powder was 30%. Salt and peanut protein had no significant effect on the improvement of cooked noodles. When 0.8% xanthan gum was added, the texture of cooked noodles was improved significantly, but which had no effect on the cooking property. The rigid and tensile properties of cooked noodles were improved and the cooking loss was also reduced when 8% vital gluten was added. The quality of oat noodles was also improved by the compound addition of xanthan gum and vital gluten.