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

Abstract

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.

Role of xanthan gum in wheat‐highland barley dough and noodle quality

“…The addition of HB flour resulted in the broken gluten in WHBN due to the dilution effect of HB flour (Figure 1b). This was in agreement with the previous study reported by Zhao et al (2020). The addition of XG further resulted in a compact structure of noodle as shown in Figure 1c–e.…”

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

“…A DHR‐2 multifunctional dynamic rheometer was used to determine the dynamic rheological properties of wheat flour dough and in the method used for physical dough tests for kneading. The method was performed with reference to previous studies (Zhao et al ., 2020). When the maximum consistency of the dough reaches a fixed value of 500 ± 20 FU, mixing was continued for 2 min, and then part of the dough was cut and wrapped in plastic wrap for later testing.…”

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

“…Additionally, HB contains more protein but less gluten than other grains. To decrease the risk of wheat-related pathologies (e.g., coeliac disease) while improving the sensory and nutritional qualities of grain-based foods, HB flour is usually mixed with other food formulations by partly substituting wheat or rice flour to make home-made cuisines, such as noodles [17], bread [18], biscuits [19], cookies [20], chapattis [21], rusks [22], and cakes [23]. As mentioned above, milling can affect the sensory and nutritional qualities of HB flour and their finished products made from food formulations which partially replace HB flour with other grains flours.…”