Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size

文献类型： 外文期刊

第一作者： Wang, Jianli

作者： Wang, Jianli;Zhang, Tingjing;Guan, Erqi;Zhang, Tingjing;Guan, Erqi;Zhang, Yingquan;Wang, Xiaojian

作者机构：

关键词： Wheat granular flour; Particle size; Viscoelasticity; Gluten networks; Molecule interaction

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 204 卷

页码：

收录情况： SCI

摘要： Wheat granular flour (GF) is highly nutritious due to low machining precision but the large particle size leads to poor processability. By reducing the particle size from 224 mu m to 62 mu m without sifting in the present study, flour chemical compositions, dough rheology, and fresh noodle qualities were tracked, and the underlying mechanism was preliminarily explored through the changes in corresponding dough 's gluten quality, water -solid interaction, and microstructures. Results indicated that only moisture significantly decreased and damaged starch signally increased with the reduction in particle size. Compared with refined flour, all the GF samples had higher ash, dietary fiber, beneficial lipids, and intact endosperm cells. Noticeably, the GF samples with particle size from 91 mu m to 68 mu m developed higher gluten quality and quantity, stronger water-solids interplay, and optimal gluten networks; therefore, the resultant doughs displayed a super balance between viscosity and elasticity. Accordingly, the noodles possessed excellent consumer acceptability with higher water absorption, lower cooking loss, and higher smoothness and chewiness after optimum cooking. These observations provide a theoretical basis for wheat flour processing and the development of healthier wheat-based noodles using the GF as raw material.

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