Effects of wheat flour particle size on physicochemical properties and quality of noodles

Guan, Erqi; Pang, Jinyue; Yang, Yuling; Zhang, Tingjing; Li, Mengmeng; Bian, Ke

doi:10.1111/1750-3841.15479

Cited by 14 publications

(5 citation statements)

References 30 publications

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“…These results were contributed to by the stronger gel network structure due to the fine particle size and moderate starch damage. Some studies [ 36 , 37 ] have suggested that, to a certain extent, the finer the particles, the better the textural parameters such as hardness and elasticity of the noodles, which was conducive to improving the consumer acceptability of products.…”

Section: Resultsmentioning

confidence: 99%

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Cheng

Lei

et al. 2022

Foods

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The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.

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Section: Resultsmentioning

confidence: 99%

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Cheng

Lei

et al. 2022

Foods

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“…(1994) discovered the negative relationship between the granule size of starches and hardness of noodles, and Guan et al . (2020) indicated that the adhesiveness was higher in the noodles made from wheat flour with smaller particle sizes. However, the granule size of pea starch was comparatively larger, and the hardness of PN was also higher in this work.…”

Section: Resultsmentioning

confidence: 99%

Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao

Wang

Liu

et al. 2021

Int J of Food Sci Tech

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To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T c ) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T p ) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.

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“…Regarding chewiness, it was significantly lower in the extruded group than the nonextruded group but not significantly different from the high‐gluten group. Higher chewiness was related to a greater content of damaged starch (Guan et al, 2020), suggesting that the taste of stewing noodles with extruded wheat bran was similar to that of stewing noodles made with high‐gluten flour.…”

Section: Resultsmentioning

confidence: 99%

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Guoqin

Zhao

et al. 2022

Cereal Chem

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Background and objectives: Adding untreated wheat bran directly to the stewing noodles will result in a poor flavor and rough taste. This study aims to improve the palatability and flavor of wheat bran stewing noodles by using extrusion treatment. Effects of the extrusion treatment on the physicochemical properties and edible quality of wheat bran stewing noodles were analyzed. Findings:The results showed that the total dietary fiber (TDF) content, insoluble dietary fiber (IDF) content and lipase activity of wheat bran decreased by 3.01%, 4.75%, and 71.49% after extrusion, respectively. In contrast, the soluble dietary fiber (SDF) content and the water holding capacity (WHC) of wheat bran increased by 64.60% and 32.08%, respectively (p < .05). The tensile strength of raw stewing noodles increased by 17.02% in the extruded wheat bran over that in the non-extruded wheat bran group (p < .05), but the breaking distance showed no significant difference. Also, water distribution and migration times (T 21 , T 22 , T 23 ) decreased significantly (p < .05) and the color (L*, a*, b*) increased significantly (p < .05) in stewing noodles after extruded wheat bran was added. Furthermore, starch granules were better encapsulated in the gluten network, visible pores decreased, and more compact network structure formed in the stewing noodles after extruded wheat bran was added. Regarding the qualities of cooked stewing noodles, the hardness, gumminess, and chewiness decreased and the amount of unpleasant volatile compounds, such as cyclohexanecarboxylic acid, acetic acid, and 2-Methylpropanoic acid were reduced in the extruded wheat bran group, compared with the non-extruded wheat bran group. Conversely, the amount of some of the pleasant volatile compounds, such as 2-Butoxyethanol, (E)−2-Hexenal and (E)−2-octenal, increased in the extruded wheat bran group. Furthermore, added extruded wheat bran to the flour improved the smoothness, elasticity, color, and taste of stewing noodles, and closely approximated the chewiness and taste of the high-gluten group.

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Effects of wheat flour particle size on physicochemical properties and quality of noodles

Cited by 14 publications

References 30 publications

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

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