Effect of Eucommia ulmoides leaf powder substitution on dough physicochemical properties and dried noodle quality

The effect of <i>Eucommia ulmoides</i> leaf powder (EULP) addition at 5 %-20 % levels on dough physicochemical properties and dried noodles quality was assessed. EULP significantly inhibited starch gelatinization (<i>p</i> < 0.05). The assessments of gluten index, farinogram, moisture distribution, and microstructure demonstrated that 20 % EULP substitution seriously affected the formation and strength of gluten, ultimately leading to poor cooking and texture properties, and low consumer acceptability of dried noodles. Nevertheless, EULP substitution exponentially increased the content of dietary fiber and polyphenols, and endowed them with a faint scent of green grass and favorable antioxidant activity. At a 15 % EULP addition, the dietary fiber and polyphenols of dried noodles increased by 2.47 and 5.53 times, respectively. The DPPH and ABTS radical scavenging activities corresponding to these increases were 5.24 and 2.73 times, respectively. These results suggested that EULP had a good application potential for dried noodles, and the recommended substitution level was 10 % ∼ 15 %.