Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles

Abstract Background and objectives Modified properties of mung bean flour could be obtained by extrusion, which could improve the properties of extruded mung bean–wheat composite dough and noodles. This study was designed to investigate the effect of extruded mung bean flour (EMF) on the dough rheological properties and noodle quality. Findings Pasting viscosity, development time, and stability of the composite flour decreased gradually with the increased levels of EMF, while the water absorption, softening, and pasting temperature increased with the increased EMF content. Compared with the wheat noodles, noodles prepared from flour blends of EMF with wheat flour (WF) showed lower water absorption of dry matter, higher cooked breaking rate, and cooking loss. Increasing the level of EMF incorporated into WF led to a decrease in hardness, chewiness, cohesiveness, springiness, and resilience of composite noodles. In addition, with the increased levels of additional EMF, total phenolic content, antioxidant capacity, and resistant starch (RS) increased, while rapidly digestible starch (RDS) decreased. Conclusions When the content of additional EMF was higher than 25%, the cooked breaking rate and cooking loss of composite noodles exceeded the satisfactory point of industrial standard. Increase of total phenolic content, antioxidant capacity and RS and decrease of RDS made the addition of EMF into WF becomes a feasible process in noodle industry. Significance and novelty Blending WF with a certain amount of EMF resulted in lower setback viscosity and final viscosity was beneficial for noodle making. Furthermore, the decrease of dry matter water absorption, hardness, and chewiness of noodles could have contributions to the eating qualities of noodles.