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Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles

文献类型： 外文期刊

作者： Zhou, Bai-Ling 2 ; Zhu, Fan 1 ; Shan, Fang 2 ; Cai, Yi-Zhong 1 ; Corke, Harold 1 ;

作者机构： 1.Univ Hong Kong, Sch Biol Sci, Hong Kong, Hong Kong, Peoples R China

2.Shanxi Acad Agr Sci, Farming Prod Integrated Utilizat Inst, Taiyuan, Shanxi, Peoples R China

3.Univ Arkansas, Dept Food Sci, Fayetteville, AR 72704 USA

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期： 2011 年 88 卷 3 期

页码：

收录情况： SCI

摘要： Whole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study may stimulate further interest in using functional whole grain cereal ingredients in developing healthy staple foods.

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