Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content

Liu, Shuyi; Sun, Yilin; Obadi, Mohammed; Jiang, Yiyi; Chen, Zhongwei; Song, Jiangfeng; Xu, Bin

doi:10.1016/j.jcs.2019.102885

Cited by 30 publications

(19 citation statements)

References 25 publications

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“…Furthermore, a previous study showed that the WSI is also negatively correlated with the content of damaged starch (Abebe et al, 2015), which was in agreement with the results of the present study ( The WAI is related to the moisture content of noodle dough, while the WSI can be used to predict the stickiness of a dough sheet surface. The WAI is related to the amount of water required to develop noodle dough, which contributed to the high WAI of noodle dough resulting in the better extensibility (Liu et al, 2020). During cooking, a small amount of starch is degraded to yield small molecular of water soluble substances, and the smaller the WSI is, the lower the cooking loss is (Liu et al, 2019).…”

Section: Functional Properties and Color Analysis Of Green Wheat Kementioning

confidence: 99%

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Zhang

Zhao

Song

et al. 2021

J. Food Process. Preserv.

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Green wheats are reaped in the late milk-ripening stage of the wheat-growing period, approximately 25-30 d post anthesis (dpa) (YIN et al., 2012). It is becoming a universal food, with one million tons of green wheat kernel products produced annually in the Middle East and it is commonly known as frekeh, frikeh, or freekah in Middle Eastern and European countries, and has been processed traditionally, such as by drying or baking. Fresh green wheat, which is chewy and slightly sweet, has been eaten directly as a satiating food in China in the past century. With increasing research into the characteristics of green wheat, its nutritional benefits are becoming increasingly well known. Immature wheat has been reported to contain a high content of fructo-oligosaccharides providing important biological functions, which were unavailable in mature wheat (Bayram, 2008). Additionally, the mineral composition of frekeh showed high amounts of calcium, magnesium, and potassium, and that its nutritional value was superior to that of wheat (Bird & Mular, 2003). Green wheat kernel contains more dietary fiber than wheat, which contributes to a reduction of glycemic index (GI). GI reflects the effect of foods on postprandial blood glucose response compared with a reference food. With increasing health awareness, low-GI food has become increasingly popular because it can reduce the incidence of chronic diseases (Mogoş et al., 2017). Furthermore, green wheat is rich in chlorophyll, which contains trace iron and is considered as a natural hematopoietic material, with chlorophyll and its derivatives having an antianemia effect. Although delicious, fresh green wheat kernel has a high moisture content (40%-45%) (Song et al., 2013), and is vulnerable to the environment, leading to a short shelf life. Therefore, green wheat kernel must be processed or frozen immediately for further use after

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Section: Functional Properties and Color Analysis Of Green Wheat Kementioning

confidence: 99%

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Zhang

Zhao

Song

et al. 2021

J. Food Process. Preserv.

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“…In addition to its preparation process being simple, pasta is an excellent model food system in its use as a vehicle of nutrients, such as proteins, minerals, dietary fibers, and antioxidant compounds, which are essential to the human diet (Liu et al., 2020). This nutritional and functional enrichment can be accomplished with flours derived from other sources, as well as by harnessing the functional potential of agro‐industrial byproducts (Angiolillo et al., 2019; Egea et al., 2021; Gull et al., 2015; Li et al., 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Filho

Santos

Silva

et al. 2021

J Food Process Preserv

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Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9-13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4-1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1-4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement:• The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components;• Soy flour contributed with the yellow color of fresh multigrain pasta;• Fresh multigrain pasta can be more al dente as expected for fresh pasta.

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“…Gluten development during dough mixing at low water absorption is limited and mixing conditions lead to the distinct of gluten matrix formation (Hayta & Alpaslan, 2001). Previous studies on factors affecting noodle quality mainly focused on mixing process, including mixing methods (vacuum mixing, manual mixing), mixing parameter (water addition, mixing time, stirring speed) and paddle shapes (Solah et al , 2007; Liu et al , 2015; Shao et al , 2019; Yang et al , 2019; Liu et al , 2020). However, few studies focused on improving noodle quality by changing ingredient mixing procedure.…”

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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Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content

Cited by 30 publications

References 25 publications

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

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

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