Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

文献类型： 外文期刊

第一作者： Zhao Bo

作者： Zhao Bo;Wang Lili;Liu Liya;Tong LiTao;Zhou Xianrong;Zhou Sumei;Shang Jiaying;Wang Shanshan;Zhang Yuhong

作者机构：

关键词： Hulless barley; ingredient mixing procedure; microstructure; noodles; rheological behaviours; water distribution

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2020 年 55 卷 10 期

页码：

收录情况： SCI

摘要： The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.

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