eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-05-08 6 5 295 301 10.12691/jfnr-6-5-3 JFNR2018653 article Lu Lu 1 Xinlei Cao 1 Sumei Zhou 2 Yan Li 2 3 4 Li Wang wl0519@163.com 4 4 4 Haifeng Qian 4 4 4 Hui Zhang 4 4 4 Xiguang Qi 4 4 4 School of Food Science and Technology, Jiangnan University, Wuxi 214122, China Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China This research investigated the effects of wheat bran (WB) particle size on the dough and final productions of instant fried noodles. With the decrease of particle size (from 487.9 to 148.5�m), the pasting properties gradually increased and the solvent retention capacities (SRC) of the dry mix were improved and the values of elasticity modulus (G') and viscous modulus (G'') of the noodle dough increased significantly. The SEM micrographs of noodle dough showed the more uniform starch granule structure could be formed with smaller WB particle. Moreover, the reduction of particle size gave the fried noodles a slightly darker surface, harder texture and weaker adhesiveness. Most importantly, the oil content of fried noodles decreased from 26.50% to 19.77% with the decrease of particle size. All the results indicated that the decreasing WB particle size reduce the negative effects of WB on the properties of dough and the qualities of noodles. http://pubs.sciepub.com/jfnr/6/5/3/jfnr-6-5-3.pdf Instant fried noodles Wheat bran size Quality Oil content