添加挤压青稞粉对小麦粉面团热机械性能及生鲜湿面整体品质的影响
The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles.
作者信息
Zhu Yiqing, Wang Xuecong, Zhang Xinyu, Du Yan, Liang Feng, Zhang Fan, Wu Chongyi, Zhao Qingyu, Shen Qun
机构信息
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.
Qinghai Tianyoude Technology Investment Management Group Co., Ltd., Qinghai Engineering Technology Research Institute for Comprehensive Utilization of Highland Barley Resources, Xining 810016, China.
出版信息
Foods. 2024 Sep 28;13(19):3105. doi: 10.3390/foods13193105.
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.
本研究考察了添加挤压青稞粉（EHBF）如何影响小麦粉面团的热机械性能以及鲜湿面条的整体品质。与普通青稞粉相比，EHBF提高了小麦粉的凝胶强度和糊化温度。此外，较高的EHBF添加量缩短了面团的形成时间和稳定时间。相对于对照组面条的色泽和弹性，EHBF改善了鲜湿面条的色泽和弹性，并缩短了其煮制时间和降低了透光率。值得注意的是，添加20%EHBF的面条具有致密的微观结构，并获得了最高的感官评价分数。添加EHBF通过降低快速消化淀粉含量、增加缓慢消化淀粉和抗性淀粉含量，降低了鲜湿面条的估计血糖指数。因此，EHBF是一种有前景的用于提高鲜湿面条品质的功能性成分。
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