The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles
Yiqing Zhu,
Xuecong Wang,
Xinyu Zhang,
Yan Du,
Feng Liang,
Fan Zhang,
Chongyi Wu,
Qingyu Zhao,
Qun Shen
Affiliations
Yiqing Zhu
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Xuecong Wang
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Xinyu Zhang
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Yan Du
Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources, Xining 810016, China
Feng Liang
Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources, Xining 810016, China
Fan Zhang
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Chongyi Wu
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Qingyu Zhao
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
Qun Shen
College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.
