Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles
文献类型： 外文期刊
作者： Zhang, Kangyi 1 ; Zhao, Di 1 ; Song, Jiangfeng 3 ; Guo, Dongxu 1 ; Xiao, Yadong 1 ; Shen, Ruiling 4 ;
作者机构： 1.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450000, Peoples R China
2.Henan Acad Agr Sci, Henan Int Union Lab Whole Grain Wheat Prod Proc, Zhengzhou, Peoples R China
3.Jiangsu Acad Agr Sci, Ctr Agr Prod Proc, Nanjing, Peoples R China
4.Zhengzhou Inst Iight Ind, Sch Food & Bioengn, Zhengzhou, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期： 2021 年 45 卷 3 期
页码：
收录情况： SCI
摘要： The aim of this study was to compare the physicochemical and nutritional properties of three different varieties of green wheat kernel (ZhengMai7698, ZhongMai207, and BaiNong175), and then, evaluate the effect of whole grain green wheat flour on the noodle quality and develop a kind of the natural hypoglycemic noodle. ZhengMai7698, with high protein and fat contents, had a lower predicted blood glucose value. The effects of green wheat flour incorporation at different levels (0, 10, 20, and 30%) on the noodle-making properties of wheat flour were investigated. The optimal cooking time, water absorption, and cooking loss of raw noodles increased, while the springiness and chewiness of cooked noodles decreased, with the addition of green wheat flour. From the study, it can be concluded that highly acceptable noodles can be prepared by incorporating the whole grain green wheat up to 30 g/100 g of wheat flour. Novelty Impact Statement: The application of the green wheat flour to the preparation of noodles can improve the quality of noodles and reduce the predicted glycemic index of noodles. Through GCMS analysis, the quantities of volatile flavor substances in green wheat noodles were greater than those in wheat noodles, with various characteristic flavor substances appearing.
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