Production Technology Of 3D-whole Wheat Noodles And Its Hypoglycemic Effect Research

The processing and application of whole wheat flour has always been one of the research hotspots in the field of whole grain food processing.Whole wheat flour is rich in dietary fiber,polyphenols and polysaccharides.However,the whole wheat flour prepared by the two existing milling processes cannot have both taste and nutrition.At present,the vibrating membrane and molecular sieve are used to fully break the wheat grains,and the obtained whole wheat flour can retain almost all the nutrients in the wheat grains,which is defined as 3D-whole wheat flour.It has a wide application prospect in today's pursuit of healthy diet.However,whole-wheat noodles which was used by whole-wheat flour had problems such as rough taste,poor cooking characteristics,and rapid browning.These problems that the industry could not solve seriously restricted the development of the whole-wheat noodles industry.In addition,although whole wheat flour were proven to have hypoglycemic effect,the hypoglycemic effect and hypoglycemic mechanism of 3D-whole wheat noodles are not clear.Therefore,the key to commercializing 3D-wholewheat noodles is to solve the technical problems of 3D-whole wheat noodles and study its hypoglycemic effect and mechanism.The 3D-whole wheat flour was taken as the research object.Firstly,the nutritional indicators of 3D-whole wheat flour and three common whole wheat flours on the market were compared and analyzed.Meanwhile,a 3D-whole wheat fresh noodles with good cooking characteristics and less prone to browning was developed,then its optimal storage conditions and shelf life were explored.Secondly,diabetic rats modeled with streptozotocin were fed 3D-wheat noodles that were dried and milled in order to explored the hypoglycemic effect and hypoglycemic mechanism of3D-whole-wheat noodles.The main findings are as follows:(1)The differences of nutritional components,active ingredients,physical and chemical indicators and the microstructure of the noodles between 3D-whole wheat flour and several common whole wheat flour in the market were compared and studied.The results showed that the average particle size of 3D-whole wheat flour was 77.95?m.Compared with the control with the same particle size,the total dietary fiber content of 3D-whole wheat flour was 9.92%,which was 4.5% higher than that of the control;the ash content was 1.8%,which was about 0.65% higher than that of the control;the content of the alkyl resorcinols(bran biomarker)was 214.92 ?g/g,which was about 183 ?g/g higher than that of the control;the content of Mn in the wheat cortex was 25.23 ?g/g,which was about 7.20 ?g/g higher than that of the control;the damaged starch content was 8.12%,which was at the lowest level.When the content of the above indicators of control 1 reached the level of 3D-whole wheat flour,the particle size of it was 2.64 times that of the 3D-whole wheat flour.It showed that the3D-whole wheat flour which was crushed to the micron level at one time and contained almost all wheat bran and germ tissue can better solve the problem that the nutrition and taste of ordinary whole wheat flour cannot be balanced.(2)A 3D-whole wheat fresh noodle with good taste and cooking characteristics and not easy to brown was developed,and its storage characteristics were studied.Firstly,it was concluded that the browning rate of the noodles were slower at 4?,by studying the color changes of whole wheat fresh and wet noodles at different proofing temperatures.On this basis,the production process of 3D-whole wheat fresh noodles was optimized by single factor experiment and orthogonal experiment.The optimal production process conditions were as follows: adding 41% water,stirring for 4min,and proofing for 16 h at 4?.Through verification test,the comprehensive score of principal component analysis of 3D-whole wheat fresh noodles prepared by the optimal production process conditions was 2.03,which was higher than the comprehensive score of the orthogonal experimental group.The storage stability of3D-whole wheat fresh noodles was studied.The 3D-whole wheat fresh noodles were stored at 25?,4? and-18?,the results showed that the 3D-whole wheat fresh noodles stored at-18°C had a browning degree of 7.41 within 9 days;the fatty acid value increased by 22.66 mg/100 g,and the sensory score decreased by 4.3,which was significantly better than the other two storage temperatures.when the 3D-whole wheat fresh noodles stored at-18? for 50 days,the total number of colonies index was far lower than the limit of NY/T1512-2014.The index of mold and yeast was also at a low level,and the shelf life was much longer than of the other two storage conditions.(3)The intervention effect and preliminary mechanism of 3D-whole wheat noodles on type 2 diabetes were studied.After 8 weeks of intervention with 3D-whole wheat noodles in diabetic rats,the fasting blood glucose value was significantly reduced,and the symptoms of "three more and one less" and impaired glucose tolerance were significantly improved.After 8 weeks of fasting and dissection,the blood lipid levels were measured.It was found that the total cholesterol,triglyceride,and low-density lipoprotein contents of the diabetic rats were significantly lower than those of the model control group,and the high-density lipoprotein content increased slightly,and the blood lipids tended to be normal level.The coefficients of the three organs of liver,kidney and pancreas decreased,and H?E staining of organs found that the damage of organ cells was alleviated,and the tissue morphology became normal.Determination of oxidative stress markers in liver and serum showed that the several antioxidant enzymes(superoxide dismutase,glutathione peroxide,catalase)activities were increased,and total antioxidant activity was enhanced,and the content of lipid peroxidation product malondialdehyde was reduced.To sum up,the development and utilization of 3D-whole wheat flour has been systematically studied.The advantage of 3D-whole wheat flour was highlighted by compared,and used it to developed a 3D-whole wheat fresh noodle that was proofed at low temperature to prevented browning.This studied provided certain theoretical technical support for the production and utilization of 3D-whole wheat noodles.The results of animal experiments showed that 3D-whole wheat noodles can significantly reduced the blood sugar of diabetic rats,improved the impaired glucose tolerance and abnormal blood lipid metabolism in diabetic rats.Meanwhile it relieved organ damage and oxidative stress in diabetic rats.These results provided certain theoretical basis for3D-whole wheat noodle as a foodborne substance to prevent and relieve type 2diabetes.