文献类型： 外文期刊

作者： Zhao Bo ¹ ; Shang Jiaying ² ; Wang Lili ¹ ; Liu Liya ¹ ; Tong LiTao ¹ ; Zhou Xianrong ¹ ; Wang Shanshan ³ ; Zhang Yuhong; ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Henan Univ Technol, Coll Grain & Food, Zhengzhou 450000, Henan, Peoples R China

3.Tibet Acad Agr & Anim Husb Sci, Lhasa 850000, Tibet, Peoples R China

关键词： Hulless barley; ingredient mixing procedure; microstructure; noodles; rheological behaviours; water distribution

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2020 年 55 卷 10 期

页码：

收录情况： SCI

摘要： The influence and mechanism of ingredient mixing procedure on the quality characteristics of noodle enriched with hulless barley flour were investigated. Dough crumb mixing (DC-M) procedure was used to prepare wheat and hulless barley crumbly dough, respectively, then mixed and sheeted. Flour mixing (F-M) procedure referred to mixing wheat and hulless barley flour thoroughly before adding water. Dough sheet mixing (DS-M) procedure was that wheat and hulless barley dough sheet were prepared, respectively, and then stacked up together for sheeting. The results showed that DC-M procedure could improve the uniformity of water distribution and presented a better gluten network. Noodle made by DC-M showed the highest sensory score, best texture and cooking properties. According to the investigations of dynamic rheological, water distribution and microstructure of dough and/or noodle, the mechanism of improving noodle quality by DC-M may be attributed to the weakening effects on fibre as a physical barrier, then reduce the competitive absorption of water by fibre with gluten, which contributed to a more uniform and compact gluten network structure. This study provided an available way to prepare good quality noodles with non-gluten and high dietary fibre grains with no chemical additives, just by changing the ingredient mixing procedure.