Cai Mengdi, Shen Chunxia, Li Yuhui, Xiong Shuangli, Li Feng
College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
Foods. 2022 Dec 22;12(1):55. doi: 10.3390/foods12010055.
To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary structure, short-range order of starch, antioxidant activity, in vitro digestive properties, and estimated glycemic index (eGI) of the noodles were investigated. The results showed that the cooking loss of SDWWNs was significantly lower than that of CDWWNs. The springiness, cohesiveness, gumminess, chewiness, and resilience of SDWWNs reached the maximum, and the tensile strength was significantly increased. The continuity of the gluten network of SDWWNs was reduced, and more holes appeared. The protein secondary structure of the SDWWNs and CDWWNs was mainly dominated by the β-sheet and β-turn, and the differences in the starch short-range order were not significant. Prior to and after the in vitro simulated digestion, the DPPH radical scavenging activity, the hydroxyl radical scavenging activity, and the total reducing power of the SDWWNs were the highest. Although the digested starch content of SDWWNs did not differ significantly from that of CDWWNs, the eGI was significantly lower than that of the CDWWNs and DWNs. Overall, the SDWWNs had certain advantages, in terms of quality characteristics.
为探究干小麦面条（DWNs）、石磨干全麦面条（SDWWNs）和市售干全麦面条（CDWWNs）之间的品质差异，对面条的蒸煮品质、质地特性、微观结构、蛋白质二级结构、淀粉短程有序结构、抗氧化活性、体外消化特性及估计血糖指数（eGI）进行了研究。结果表明，SDWWNs的蒸煮损失显著低于CDWWNs。SDWWNs的弹性、内聚性、胶黏性、咀嚼性和回复性达到最大值，拉伸强度显著提高。SDWWNs面筋网络的连续性降低，出现更多孔洞。SDWWNs和CDWWNs的蛋白质二级结构主要以β-折叠和β-转角为主，淀粉短程有序结构差异不显著。体外模拟消化前后，SDWWNs的DPPH自由基清除活性、羟基自由基清除活性和总还原能力最高。虽然SDWWNs的消化淀粉含量与CDWWNs无显著差异，但其eGI显著低于CDWWNs和DWNs。总体而言，SDWWNs在品质特性方面具有一定优势。
