Abstract:To understand the effects of varying wheat bran particle size on noodle quality，wheat bran was crushed into different particle sizes and added to wheat flour.The effects of adding varying amounts of wheat bran of various particle sizes on cooking behavior and texture properties of the noodles including whiteness，cooked water absorption ratio，cooking loss ratio，breaking strength，and shearing force were investigated in the present study.The water holding capacity decreased with decreasing wheat bran particle size，while water swelling capacity initially increased，reaching a maximum of 160 mesh，then decreased.With increasing wheat bran content，noodle whiteness decreased but the cooking loss rate gradually increased.There was a negative correlation betweenwheat bran particle size in the ranges 100-200 and 20-60 mesh，and the water absorption rate during cooking.The shearing force among noodles with 200 mesh wheat bran added initially decreased，then increased.A negative correlation trend was also observed for noodles with 20-160 mesh wheat bran.The tensile strength of noodles containing 40 mesh wheat bran increased with increasing amounts of added bran.For noodles with 160 and 200 mesh wheat bran，tensile strength initially decreased，then increased increasing amounts added.