Lee Na-Young
Department of Food Science and Biotechnology, Kunsan National University, Jeonbuk 54150, Korea.
Prev Nutr Food Sci. 2016 Dec;21(4):361-366. doi: 10.3746/pnf.2016.21.4.361. Epub 2016 Dec 31.
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and β-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.
研究了用低蛋白小麦粉和大麦副产品（BBP，250μm）混合制成的鲜面条的理化特性。来自Goso和Backjoong品种的面粉粗蛋白含量（PC）分别为7.91%和7.67%。BBP的PC和β-葡聚糖含量分别为14.10%和3.11%，高于小麦粉中的含量。各种混合物的持水能力（WHC）随BBP含量增加而增加，但与面筋含量无关。Goso面粉的淀粉含量最高（78.68%），峰值粘度和最终粘度分别为3099和3563 cp。随着BBP的添加，混合物的峰值粘度、最终粘度、低谷粘度、崩解值和回生值均降低。用Backjoong制作的面条厚度评分最高，而用Goso或Backjoong与20%BBP混合制作的面条硬度与仅用小麦粉制作的面条相似。样品的WHC与PC、粗纤维和β-葡聚糖密切相关。PC与最终粘度、回生值、厚度、硬度、胶粘性或咀嚼性无关。
