The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles
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,...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/19/3105 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850185090228813824 |
|---|---|
| author | Yiqing Zhu Xuecong Wang Xinyu Zhang Yan Du Feng Liang Fan Zhang Chongyi Wu Qingyu Zhao Qun Shen |
| author_facet | Yiqing Zhu Xuecong Wang Xinyu Zhang Yan Du Feng Liang Fan Zhang Chongyi Wu Qingyu Zhao Qun Shen |
| author_sort | Yiqing Zhu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5c1b3c0f4c0e42408f8dcd9b8afdb76c |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5c1b3c0f4c0e42408f8dcd9b8afdb76c2025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-09-011319310510.3390/foods13193105The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet NoodlesYiqing Zhu0Xuecong Wang1Xinyu Zhang2Yan Du3Feng Liang4Fan Zhang5Chongyi Wu6Qingyu Zhao7Qun Shen8College 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, ChinaCollege 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, ChinaCollege 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, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources, Xining 810016, ChinaQinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources, Xining 810016, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaCollege 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, ChinaThis 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.https://www.mdpi.com/2304-8158/13/19/3105extruded highland barley flourthermomechanical propertiesquality characteristicsfresh wet noodlesstarch digestion |
| spellingShingle | Yiqing Zhu Xuecong Wang Xinyu Zhang Yan Du Feng Liang Fan Zhang Chongyi Wu Qingyu Zhao Qun Shen The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles Foods extruded highland barley flour thermomechanical properties quality characteristics fresh wet noodles starch digestion |
| title | The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles |
| title_full | The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles |
| title_fullStr | The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles |
| title_full_unstemmed | The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles |
| title_short | The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles |
| title_sort | effects of adding extruded highland barley flour on the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles |
| topic | extruded highland barley flour thermomechanical properties quality characteristics fresh wet noodles starch digestion |
| url | https://www.mdpi.com/2304-8158/13/19/3105 |
| work_keys_str_mv | AT yiqingzhu theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT xuecongwang theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT xinyuzhang theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT yandu theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT fengliang theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT fanzhang theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT chongyiwu theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT qingyuzhao theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT qunshen theeffectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT yiqingzhu effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT xuecongwang effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT xinyuzhang effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT yandu effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT fengliang effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT fanzhang effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT chongyiwu effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT qingyuzhao effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles AT qunshen effectsofaddingextrudedhighlandbarleyflouronthethermomechanicalpropertiesofwheatflourdoughandtheoverallqualityoffreshwetnoodles |