The use of sourdough lactic and fermented wheat bran in the production of Utility Noodle

Tendency toward consuming ready-foods has been increased due to industrialization of countries. Noodle is one these foods. Low mobility and consuming ready-foods make interference in digestion system causing bloat, Constipation, and fatness. Therefore, in this study we try to solve this problem and turn this product to a functional product resulting in decreased complications and increased satisfaction and health of consumer.In this study, two mixtures of Lactic sourdough and fermentation wheat bran, both separately and mixed have been used in producing noodle.This includes 9 attendances, 1 witness, and 3 repetitions. Physic-chemical and microbiological and rheological tests and sensual evaluation have been carried out for the samples. One-way ANOVA was used to compare attendances. Multi amplitude test of Duncan was used to compare attendances average. Tests results in the factorial form were reported in 3 repetitions based on completely randomized design. They showed that in lactic sourdough samples in attendance 1 (1%) we have the best texture and appearance.