Development of noodles with high highland barley flour incorporation level with proteins and pre‐gelatinized flour/starch

Abstract

SummaryIn this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop highland barley noodles. Their effects on noodle quality were analyzed, and then noodle formula optimization was carried out based on them. Changes in quality characteristics and intermolecular structure were analyzed to explore the underlying mechanism. PHBF, PSPS, WG, and EWP influence the quality characteristics of HB noodles from diverse angles. After formula optimization, noodles with improved cooking and textural properties were obtained, in which HBF accounts for 93.0% of the composite flour and can be categorized as low expected glycemic index (eGI) foods. The viscosity and elasticity of the dough both improved; a more stable protein structure and enhanced starch structure were formed; and increased intermolecular forces were observed, which would contribute to the enhanced protein cross‐linking, structural order, and textural properties of noodles.

Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality

“…Kaur et al (2023a) explored the impact of extruded whole wheat flour at levels of 10%-40% replacement of semolina, investigating the functional and nutritional properties of the final product. Concurrently, Ding et al (2023) report the effects of exogenous proteins and pre-gelatinised flour/starch on protein cross-linking, structural uniformity and integrity of non-wheat cereal noodles.…”

“…Two studies highlighted the modification of raw materials with extrusion or pre-gelatinisation prior to pasta-making as a strategy to preserve structural and nutritional properties of whole wheat flour (Kaur et al, 2023a) or highland barley flour (Ding et al, 2023) upon cooking. Kaur et al (2023a) explored the impact of extruded whole wheat flour at levels of 10%-40% replacement of semolina, investigating the functional and nutritional properties of the final product.…”