Superheated steam processing improved the qualities of oats flour and noodles

文献类型： 外文期刊

第一作者： Zhang, Nachuan

作者： Zhang, Nachuan;Gao, Yuqi;Li, Zaigui;Tong, Litao

作者机构：

关键词： Oats; Superheated steam; Characteristics of flour; Noodles qualities

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2018 年 83 卷

页码：

收录情况： SCI

摘要： To investigate the effects of superheated steam on the quality attributes of oats and oats noodles, the properties of oats flour and noodles prepared with or without superheated steam (200 degrees C for 2 min) and steam (100 degrees C for 20 min) processing were characterized. As the results, the residual lipase activity and damaged starch contents in superheated steam processed (SSP) oats were significantly decreased compared with steam processed (SP) oats (P (<) 0.05). SSP improved morphology and water hydration properties of oat flour and development time of oats dough significantly compared with SP (P (<) 0.05). Moreover, SSP also improved a part of the texture characteristics and taste quality in sensory evaluations of oat noodles compared with SP (P (<) 0.05). It indicated that the SSP might provide the protective effects on the characteristics of oats flour, which could be used to produce the better qualities of oats noodles than the SP.

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