Fiber-rich fractions (FRF) derived from roller milling of waxy (W) and high amylose (HA) starch hull-less barley genotypes were evaluated for suitability as functional ingredients in fresh and dried white salted (WSN) and fresh yellow alkaline (YAN) noodles. FRF-W and FRF-HA both contained over 300 g kg −1 dietary fiber, and over 200 g kg −1 of β-glucans. Replacement of 250 g kg −1 Canada Prairie Spring White (cv AC Vista) wheat patent flour with the FRF posed no problems in noodle processing, although water absorption had to be substantially increased. All three noodle types enriched with the FRF were significantly darker and contained more brown specks than the wheat flour control noodles. The presence of the FRF reduced cooking time of fresh YAN and WSN by ∼50%. The addition of FRF improved cooked YAN texture, as evidenced by increased firmness and resistance to compression. FRF-enriched fresh WSN were comparable to the wheat flour control noodles for those parameters, whereas enrichment of dry WSN by FRF imparted less firmness and less chewiness. FRF-enriched fresh YAN and WSN offer consumer convenience due to shorter cooking time, improved nutritional quality and acceptable cooking quality. These features might make FRF-enriched noodles sufficiently attractive to health-conscious consumers to overcome the negative effects of color and appearance
Cereal Chem. 80(6):637-644Roller milling of hull-less barley generates mill streams with highly variable β-glucan and arabinoxylan (AX) content. For high β-glucan cultivars, yields >20% (whole barley basis) of a fiber-rich fraction (FRF) with β-glucan contents >15% can be readily obtained with a simple short mill flow. Hull-less barley cultivars with high β-glucan content require higher power consumption during roller milling than normal β-glucan barley. Recovery of flour from high β-glucan cultivars was greatly expedited by impact passages after grinding, particularly after reduction roll passages. Pearling before roller milling reduces flour yield and FRF yield on a whole unpearled barley basis, but flour brightness is improved and concentration of β-glucan in fiber-rich fractions increases. Pearling by-products are rich in AX. Pearling to 15-20% is the best compromise between flour and FRF yield and flour brightness and pearling byproducts AX content. Increasing conditioning moisture from 12.5 to 14.5% strongly improved flour brightness with only a moderate loss of flour yield on a whole unpearled barley basis. As moisture content was increased to 16.5%, flour yield declined without a compensating improvement in brightness, but the yield of fiber-rich fraction continued to increase and concentration of β-glucan in FRF also increased.
Cereal Chem. 82(1):60-69Roller milled flours from eight genotypes of hull-less barley (HB) with normal, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch were incorporated at 20 and 40% (w/w) with a 60% extraction Canada Prairie Spring White (CPSW, cv. AC Vista) wheat flour to evaluate their suitability as a blend for yellow alkaline noodles (YAN). The barley flour supplemented noodles were prepared using conventional equipment. Noodles containing 40% HB flour required less work input than the corresponding 20% blend noodles due to a higher water absorption at the elevated level of HB flour addition, which probably caused them to soften. The addition of any HB flour at either level to the CPSW flour resulted in significantly decreased brightness (L*) and yellowness (b*), elevated redness (a*), concomitant with a significantly greater number of specks per unit area of noodle sheet compared with the control flour. The addition of 40% HB flour to YAN decreased cook time and cooking losses. Noodle firmness, as determined by maximum cutting stress (MCS), was significantly increased by the addition of 40% HB flour. Noodle chewiness, as determined by the texture profile analysis (TPA), was affected by the type of starch in the barley samples; the addition of waxy and ZAW HB flour decreased chewiness, whereas normal and HA HB flour increased chewiness of composite noodles. MATERIALS AND METHODSFalcon, a 6-row normal starch HB genotype was obtained from James Farm (Winnipeg, MB) while the remaining 7 HB genotypes were obtained from the Crop Development Centre (CDC), University of Saskatchewan, Saskatoon, SK. All barley genotypes were grown in 1998. SB90354 is a 2-row normal starch genotype. CDC Candle and SR93135 are 2-row waxy starch genotypes, while CDC Alamo and SB94792 are 2-row zero amylose waxy starch genotypes. The high-amylose sister lines CDC-92-55-06-48 and CDC-92-55-06-54 are 6-row genotypes.The HB samples were tempered to 14.5% moisture and rested for 65 hr before pearling (20%) and milling. Milling was performed with a five-stand mill equipped with 25-cm diameter rolls in con-
Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull‐less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β‐glucan of the wheat flour, offering potential health benefits. The HB‐enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health‐conscious consumers who associate darker colored cereal‐based foods with superior nutritional composition.
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