The study of nutrition value and physico-chemical properties on cross- linked rye noodles

The rye is a plant of the family of grasses. Rye is the second most common European cereal in Europe, which is used largely in the north, center, and east of parts of Europe in bread making, but in recent decades its cultivation has declined. Rye generally contains high levels of fiber in the diet, vitamins, minerals and essential amino acids, as well as good sources of magnesium, selenium, manganese, phosphorus and vitamins of group B, including folic acid. In addition, it is a great source of dissolved and insoluble fibers. . Noodles are one of the most important and best foods for the people of the world, especially Asian countries. Today’s busy life has deprived people of healthy eating, today’s mothers and wives have little time to cook traditional foods. On the other hand, eating prepared foods and shopping from fast food restaurants has caused people to have problems with their own health and their families. The transglutaminase enzyme naturally exists in most animal tissues and body fluids. This enzyme only promotes proteins by accelerating the covalent bond between the carboxylic amide group of the lateral chain of the glutamate root and the lysine side chain amino acid group.1 Wu and Cork used the enzyme in the White Noodle Building in 2005,2 and stated that the samples had better rheological properties than the enzyme-free control sample, slightly less desirable color, less solids lost to cooking water. In 2016, Comino et al.3 reported that adding some rye flour to wheat flour could produce more water-absorbing paste that also preserves its novelty from the dough. Survjannametakol et al.4 in 2017 reported that rye flour retains a higher nutrient content than wheat flour because it is difficult to separate bran and juniper from it. Sandberg et al.5 In 2017, reported that the addition of some rye flour to wheat flour could result in a more water-absorbing paste that will keep its final product fresh longer. According to Boxa et al.6 in 2015, the presence of pentosane, especially soluble pentosane in water and protein, has a major impact on the absorption of rye flour in bread. In this research, the use of rye flour to increase the nutritional value of noodle cereal products is performed for the first time in a laboratory system. The purpose of this research is to produce a product with high potential for food and lower calories and better quality.