Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles

Lee, Na-Young

doi:10.3746/pnf.2016.21.4.361

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…Fresh noodle strips made of commercial flour showed lower hardness, springiness, chewiness and resilience (3.72, 0.60, 1.19, and 0.65 kg, respectively) than samples 2-8 (Table 2). Significant differences were observed for the above four indices which decreased with the addition of gluten treated with increasing concentrations of Na 2 SO 3 (P < 0.05), which was consistent with the conclusions of Zhou (2013) and Lee (2016). Moreover, cohesiveness exhibited…”

Section: Changes Of Sh and Ss Bonds In Wgpsupporting

confidence: 84%

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li¹,

Lu²,

Liu³

et al. 2018

Czech J. Food Sci.

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Li C., Lu Q., Liu Z., Yan H. (2018): Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality. Czech J. Food Sci., 36: 246-254.The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

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Section: Changes Of Sh and Ss Bonds In Wgpsupporting

confidence: 84%

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Li¹,

Lu²,

Liu³

et al. 2018

Czech J. Food Sci.

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show abstract

“…The increasing of HB flour replacement, which was rich in glucan and dietary fibre, would affect the water absorption of gluten protein and lead to an insufficient development of the gluten network (Bonnand‐Ducasse et al , 2010; Gujral, Sharma, & Khatri, 2018; Mansoor et al , 2019). Previous studies on the noodles contained HB mainly focused on the addition proportion of HB flour and application for extrusion products (Lagassé et al , 2006; Lee et al , 2013; Lee, 2016; Montalbano et al , 2016). Izydorczyk et al (2005) obtained that 25% fibre‐rich fractions of barley in wheat‐based noodles had a negative impact on the texture and increased the firmness and resistance to compression of alkaline noodles.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Zhao

Shang

Wang

et al. 2020

Int J of Food Sci Tech

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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.

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“…Semi‐dwarf NILs flour had increased final viscosity as well as peak time compared to the tall NIL flour. This may be explained by previous findings which describe an inverse relationship between flour protein content and final viscosity and total setback (Katyal et al., 2018; Lee, 2016).…”

Section: Discussionmentioning

confidence: 67%

Rht‐1 semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits

et al. 2020

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Background and Objectives Grain protein and starch abundance and composition are quantitative traits that play key roles in wheat quality. The semi‐dwarfing alleles of the Reduced height (Rht‐1) gene increase tillers and yield but also reduce seed size and protein content. Despite their negative impact on grain protein content, the semi‐dwarfing alleles increase dough mixing time and tolerance. This study used near isogenic lines that were either tall or semi‐dwarf lines that carried Rht‐B1b, Rht‐D1b, or Rht‐8 to investigate how each semi‐dwarfing allele impacts gluten composition and flour pasting properties. Findings None of the semi‐dwarfing alleles impacted starch properties. Each reduced flour protein content compared to the tall variety with the largest decreases in Rht‐B1b (1.8%) and Rht‐D1b (1.5%). The semi‐dwarfing lines increased the gluten index (21.5%) compared to Rht‐1a. Using SE‐HPLC, we determined that the semi‐dwarfing lines had an increased relative abundance of high molecular weight glutenins compared to the tall variety. Conclusions This study indicates that the Rht‐1 semi‐dwarfing alleles increase dough mixing time and tolerance by increasing the relative abundance of high molecular weight glutenins yielding stronger dough. Significance and Novelty The semi‐dwarfing alleles developed primarily for agronomic purposes have significant impacts on gluten index and starch swelling power.

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Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles

Cited by 6 publications

References 25 publications

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Rht‐1 semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits

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