Study and development of a defatted wheat germ nutritive noodle

Abstract

 By using a mixture of defatted wheat germ flour (DWGF) and wheat flour in a suitable ratio with appropriate amounts of additives, a special kind of nutritive noodle has been developed and is described in this paper. The effects of various dose of DWGF on the stiffness and stretch characteristics of the noodles were studied, and the optimum formula for the defatted wheat germ nutritive noodle was determined. The results showed that the appropriate amount of DWGF was 15%, the nutritive content, such as amino acids, minerals, etc., and quality characteristics, such as stretch, of the defatted wheat germ nutritive noodles were very good.