Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Table 1

Formula ratio for preparation of dough.

	Wheat flour (g)	SDS powder (g)	Psyllium husk powder (g)	Water (mL)
WD^1)	100	—	—	45^6)
Dough-0^2)	—	100	0	150
Dough-10^3)	—	90	10	150
Dough-25^4)	—	75	25	150
Dough-40^5)	—	60	40	150

¹⁾WD: wheat flour dough. ²⁾Dough-0: dough added with 0% psyllium husk. ³⁾Dough-10: dough added with 10% psyllium husk. ⁴⁾Dough-25: dough added with 25% psyllium husk. ⁵⁾Dough-40: dough added with 40% psyllium husk. ⁶⁾The amount of water for preparing wheat dough based on Yuru and Xianlun [64].