文献类型： 外文期刊
作者： He, Meng 1 ; Xu, Zekun 1 ; Yao, Shijia 1 ; Ma, Mengting 1 ; Huang, Wuyang 2 ; Sui, Zhongquan 1 ; Corke, Harold 1 ;
作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China
3.Jiangsu Acad Agr Sci, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Peoples R China
关键词： Antioxidant; digestibility; noodle; particle size; wheat flour
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：
页码：
收录情况： SCI
摘要： The effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white-salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45-65, 65-105 and >105 mu m. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 mu m particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.
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