| Summary: | This study was conducted to explore how the insoluble dietary fiber (IDF) of wheat bran with different particle size affects the texture properties, water distribution, protein secondary structure and microstructure of noodles. The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure, while as the IDF particle size decreased, the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65% to 7.65%, which could be attributed to that small particle-sized IDF limited the damage on protein network structure, decreased the T22 and t-structure, and increased the β1-structure. Moreover, IDF particle size had a significant correlation with protein secondary structures, texture properties and evaluation score of noodles. In conclusion, adding appropriate particle size would be an effective way of enhancing the nutritional and textural properties of noodles. Keywords: Wheat bran, Insoluble dietary fiber, Water distribution, Microstructure, Noodle quality
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