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

Xu, Jingwen; Liu, Lu; Li, Xianghe; Zhao, Renyong; Zhao, Yong; Xu, Xuebing

doi:10.1111/jfpp.17163

Cited by 2 publications

(2 citation statements)

References 46 publications

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“…However, scores decreased when the amount of curdlan added exceeded 0.9%, which aligns with the research findings of Xu et al . (2022). This was because adding an appropriate amount of curdlan had a significant positive effect on the elasticity and chewiness of the noodles.…”

Section: Resultsmentioning

confidence: 99%

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

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SummaryThe inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

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Section: Resultsmentioning

confidence: 99%

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Pasting properties of HB were determined by a rapid viscosity analyzer (RVA, Model Super-4, Perten Instruments Ltd., Beijing, China) and followed by our previous method [11]. Each treatment was tested for four replicates.…”

Section: Rapid Viscosity Analysis (Rva)mentioning

confidence: 99%

Understanding the nutritional, structural, and physicochemical properties and in vitro digestibility of thermally-treated whole grain highland barley

Zhao

2023

Preprint

Self Cite

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This study focused on the effect of thermal processing including atmospheric boiling (AB), high-pressure boiling (HPB), and baking (B) on the nutritional and structural properties, gelatinization properties, and in vitro digestibility of starch and protein of whole grain highland barley (HB). Various thermal processing affected the nutritional profile and pasting properties of HB at different extent due to the function of heat-moisture or dry heat. Starch gelatinization of AB-HB and HPB-HB was promoted compared to untreated native HB, whereas, B-HB delayed starch gelatinization. Thermal processing reduced the relative crystallinity of HB compared to untreated native HB. Processing of AB and HPB increased the content of rapidly digestible starch (RDS) and decreased the contents of slowly digestible starch (SDS) and resistant starch (RS) compared to native HB. There was no significant difference of contents of RDS, SDS, and RS between B-HB and untreated native HB. Estimated glycemic index (eGI) of AB-HB and HPB-HB was significantly increased compared to native HB, whereas, eGI of B-HB was significantly reduced. Protein digestibility of native and B-HB was significantly lower than that of AB-HB and HPB-HB during gastric digestion. In the intestinal digestion, protein digestibility of HPB-HB was the highest, then followed by AP-HB, native HB, and B-HB. Digestion and thermal processing both influenced molecular weight of protein subunits of HB. Overall, this research provided theoretical foundation for the effect of thermal processing on whole grain HB regarding to the nutritional profile, physiochemical properties, and in vitro digestibility of starch and protein.

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

Cited by 2 publications

References 46 publications

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Understanding the nutritional, structural, and physicochemical properties and in vitro digestibility of thermally-treated whole grain highland barley

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