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1.
Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull‐less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β‐glucan of the wheat flour, offering potential health benefits. The HB‐enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health‐conscious consumers who associate darker colored cereal‐based foods with superior nutritional composition.  相似文献   

2.
The independent effects of flour protein and starch on textural properties of Chinese fresh white noodles were investigated through reconstitution of fractionated flour components. Noodle hardness decreased with decreased protein content, whereas it unexpectedly increased as protein content decreased to a very low level (7.0%). Noodle cohesiveness, tensile strength, and breaking length increased with increased protein content. Higher glutenin‐to‐gliadin ratio resulted in harder and stronger noodles at constant protein content. Increased starch amylose content resulted in increased flour peak viscosity. When water absorption remained the same during noodle making, hardness and cohesiveness of cooked noodles also increased with increased starch amylose content, while springiness did not vary significantly. Increased starch damage of ≈5.5–10.4% effectively improved noodle hardness; however, starch damage >10.4% decreased it. Increased starch damage also enhanced noodle springiness while it decreased cohesiveness.  相似文献   

3.
The effect of amylose content of starch on processing and textural properties of instant noodles was determined using waxy, partial waxy, and regular wheat flours and reconstituted flours with starches of various amylose content (3.0–26.5). Optimum water absorption of instant noodle dough increased with the decrease of amylose content. Instant noodles prepared from waxy and reconstituted wheat flours with ≤12.4% amylose content exhibited thicker strands and higher free lipids content than wheat flours with ≥17.1% amylose content. Instant noodles of ≤12.4% amylose content of starch exhibited numerous bubbles on the surface and stuck together during frying. Lightness of instant noodles increased from 77.3 to 81.4 with the increase of amylose content of starch in reconstituted flours. Cooking time of instant noodles was 4.0–8.0 min in wheat flours and 6.0–12.0 min in reconstituted flours, and constantly increased with the increase in amylose content of starch. Hardness of cooked instant noodles positively correlated with amylose content of starch. Reconstituted flours with ≤12.4% amylose content of starch were higher in cohesiveness than those of wheat flours of wild‐type and partial waxy starches and reconstituted flours with ≥17.1% amylose content. Instant fried noodles prepared from double null partial waxy wheat flour exhibited shorter cooking time, softer texture, and higher fat absorption (1.2%) but similar color and appearance compared with noodles prepared from wheat flour of wild‐type starch.  相似文献   

4.
The rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep‐recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep‐recovery curves were observed between cultivars. The difference in amylose content in wheat flour reflected the creep‐recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through.  相似文献   

5.
White salted noodles were prepared through reconstitution of fractionated flour components with blends of waxy and regular wheat starches to determine the effects of amylose content on textural properties of white salted noodles without interference of protein variation. As the proportion of waxy wheat starch increased from 0 to 52% in starch blends, there were increases in peak viscosity from 210 to 640 BU and decreases in peak temperature from 95.5 to 70.0°C. Water retention capacity of waxy wheat starches (80–81%) was much higher than that of regular wheat starch (55–62%). As the waxy wheat starch ratio increased in the starch blends, there were consistent decreases in hardness of cooked noodles prepared from reconstituted flours, no changes in springiness and increases in cohesiveness. White salted noodles produced from blends of regular and waxy wheat flours became softer as the proportion of waxy wheat flour increased, even when protein content of flour blends increased. Amylose content of starch correlated positively with hardness and negatively with cohesiveness of cooked white salted noodles. Protein content of flour blends correlated negatively with hardness of cooked noodles, which were prepared from blends of regular (10.5% protein) and waxy wheat flours (> 16.4% protein).  相似文献   

6.
Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.  相似文献   

7.
Hull-less barley (HB) has been investigated in many countries for use in feed, food, and industry since the publication of the last review in 1986. Literature published since 1990 on various aspects of HB utilization, other than in monogastric feeds, has been reviewed. Several HB cultivars containing low or β-glucan, low or high extract viscosity, and waxy (0–5% amylose) or normal starch are now available. Interest in HB utilization in the food industry developed largely due to its high β-glucan content, particularly in the waxy cultivars. β-Glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, and in reducing incidence of chemically induced colon cancer in experimental animals. However, large-scale clinical trials using human subjects are needed to corroborate these effects. The zero amylose HB starch had low syneresis or a high freeze-thaw stability suitable for use in frozen foods. Single- or double-modified waxy HB starch may replace corn starch in some food applications, and cationized HB starch can replace corn and potato starches in the pulp and paper industry. HB may be milled using conventional wheat milling equipment to yield bran and flour for multiple food uses. Hull-less barley may also be used as a feed stock for fuel alcohol production, for the preparation of food malt with low or high enzyme activities, and for brewer's and distiller's malts.  相似文献   

8.
Zero amylose starch isolated from hull-less barley (HB) showed a typical A-type diffraction pattern. The X-ray analysis suggested that granules of zero amylose (SB94794) and 5% amylose (CDC Candle) HB starches had lower crystallinity than did commercial waxy corn starch. Differential scanning calorimetry showed lower transition temperatures and endothermal enthalpies for the HB starches than for the waxy corn starch. The zero amylose HB starch showed a Brabender pasting curve similar to that of waxy corn starch, but with lower pasting and peak temperatures and a higher peak viscosity. Noteworthy characteristics of zero amylose HB starch were its low pasting temperature and high paste clarity and freezethaw stability, which make this starch useful for many food and industrial applications.  相似文献   

9.
The Waxy (Wx) gene in hexaploid wheat (Triticum aestivum L.) encodes granule‐bound starch synthase (GBSS1), which is involved in the synthesis of amylose, a mostly linear glucan polymer that makes up ∼25% of wheat starch. A null mutation of the Wx gene in each of the three genomes is associated with starch almost entirely consisting of the branched glucan polymer amylopectin (waxy starch), with corresponding changes in functionality. However, the rheological behavior of partially waxy starch remains unclear. The objective of this study was to characterize flour and baking quality in 16 near‐isogenic lines, null at the Wx locus on zero, one, two, or all three genomes, grown in four different environments. Across allelic groups, significant variations in amylose concentrations, flour paste viscosity, loaf structure and texture, dough stability, and proximate variables were observed. Because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding <3 functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles. However, further research is necessary to determine the optimal amylose‐to‐amylopectin ratio to improve baking quality.  相似文献   

10.
Five registered cultivars of hull-less barley (HB) with regular or waxy starch were milled in a Quadrumat Jr. mill to obtain whole grain flour; pearled in a Satake mill (cultivar Condor only), and the pearled fractions examined by microscopy to determine true HB bran. The samples were milled after tempering and drying in a Buhler mill to obtain bran and flour yields. Flour color and composition of HB were unaltered on milling in the Quadrumat Jr. mill. Microscopic evidence showed that a 70% pearl yield was devoid of the grain's outer coverings, including the aleurone and subaleurone layers. Therefore, the balance of 30% constitutes true bran in HB. Dry milling (as-is grain moisture) of regular starch HB in the Buhler mill gave 59% total flour and 41% bran (bran + shorts) yields, the comparative values for the waxy starch HB were 42 and 58%. On tempering HB from 9 to 16% grain moisture, the total flour yield decreased in both types of HB but to a lesser extent in the waxy starch HB due to decreases in reduction flour. On drying HB to 5 or 7% moisture, total flour yields increased due to contamination with bran and shorts. The milling study led to the conclusion that HB, at best, be dry-milled and a bran finisher be used to obtain commercial flour extraction rates. Lower total flour yields in the waxy starch HB than in the regular starch HB milled at the same grain moisture levels seemed due to higher β-glucan rather than grain hardness. Waxy starch HB flour had higher mixograph water absorption and water-holding capacity than regular starch HB or soft white wheat flour milled under identical conditions. Roller-milled HB products offer the best potential for entry into the food market.  相似文献   

11.
We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour.  相似文献   

12.
The effects of rice flour on the physicochemical properties of the raw material system and the quality of extruded potato–rice noodles were studied. The results demonstrated that the amylose content, pasting viscosities, storage modulus (G′), and loss modulus (G″) gradually increased with the included levels of rice flour, whereas the swelling power, solubility, and pasting temperature decreased with increasing rice flour content. The extruded potato–rice noodles exhibited desirable cooking qualities and textural properties with rice flour contents of up to 40%. Additionally, sensory evaluations revealed that the scores for chewiness, firmness, slipperiness, elasticity, and overall acceptability increased gradually with increasing rice flour content in the blends. Additionally, the results indicated the possibility of replacing potato flour with rice flour at a ratio of 6:4 to produce extruded potato–rice noodles of acceptable quality.  相似文献   

13.
Total and soluble beta-glucan content and effects of various treatments of barley grain on extractability and molecular characteristics of soluble beta-glucan were studied. Four types of hulless barley (normal, high amylose, waxy, and zero amylose waxy) from 29 registered and experimental genotypes were analyzed. For each, moisture, protein, amylose, 100 kernel weight, starch, beta-glucan (total and soluble), beta-glucanase activity, and slurry viscosity were determined. Significant differences in total beta-glucan were observed among the groups, with average values of 7. 49%, 6.86%, 6.30%, and 4.38% for high amylose, waxy, zero amylose waxy, and normal barley, respectively. The extractability of beta-glucan in high amylose barley was relatively low (20.6-29.7%) compared to that in normal (29.8-44.3%), zero amylose waxy (34.0-52. 5%), and waxy (36.7-52.7%) barley genotypes. Viscosity of barley flour slurries was affected by the content of soluble beta-glucans, beta-glucanase activity, and molecular weight of beta-glucans. Hydrothermal treatments (autoclaving and steaming) of barley had no effect on extractability of beta-glucans, but prevented enzymic hydrolysis of beta-glucans, and thereby substantially improved their molecular weight. The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.  相似文献   

14.
Flour was obtained from oats fermented with lactic acid bacteria (LAB) to study the effect of fermentation on the physical properties and the suitability of fermented oats for use in starch noodle production. The results showed that fermented samples had a significantly lower pH than control samples. Gel strength and amylose content initially increased and then decreased (P < 0.05) with fermentation time. The peak viscosity, breakdown, final viscosity, and setback value decreased with fermentation time. Fermented noodles showed a higher hardness and springiness. In particular, Lactobacillus plantarum (LP) induced the highest springiness, cohesiveness, gumminess, chewiness, and resilience over 12 hr of fermentation. The cooking quality evaluation indicated that fermentation improved the quality of oat starch noodles. Fermented oats resulted in noodles with low cooking loss and higher cooking weight compared to noodles made from fresh flour. The use of LP for 12 hr of fermentation time yielded noodles of the best quality.  相似文献   

15.
A high throughput centrifugal mixer capable of using smaller amounts of flour (50 g) was evaluated for the production of oriental alkaline noodles. The unit requires a small footprint on a laboratory bench and offers variable speed mixing (300–3,500 rpm) for 5–60 sec. Three different mixing bowls, plain, pin, and paddle, were evaluated for the small‐scale production of alkaline noodles using straight‐grade flour derived from Canada Western Red Spring (CWRS) and Canada Prairie White Spring (CPSW) wheat. Under optimized mixing conditions (3,000 rpm for 30 sec), the pin and paddle bowls produced noodle dough with crumb size distribution and adhesion characteristics consistent with commercial requirements. The plain bowl produced dough with larger undesirable dough chunks and showed excessive heat buildup. Noodle sheets produced from this dough were not comparable in color characteristics to conventionally produced noodle sheets. Noodles prepared using the paddle mixer also displayed some significantly different color and texture characteristics than conventionally prepared noodles. However, raw noodle sheets or cooked noodles of either wheat class, prepared using the pin bowl mixer, displayed color values (L*, a*, and b*) at 2 and 24 hr and cooked noodle texture characteristics (bite, chewiness, resistance to compression, and recovery) comparable to a conventional laboratory‐scale Hobart type mixer. In addition to the very short mixing time and small equipment footprint for the centrifuge mixer, rapid throughput is enhanced by the ability to rapidly clean or interchange bowls and to potentially vary sample size to as little as 5 g. These attributes should be particularly useful in earlier generation breeder programs where large numbers of samples require rapid screening.  相似文献   

16.
Recovering starch from barley is problematic typically due to interference from β‐glucan (the soluble fiber component), which becomes highly viscous in aqueous solution. Dry fractionation techniques tend to be inefficient and often result in low yields. Recently, a protocol was developed in our laboratory for recovering β‐glucan from barley in which sieving whole barley flour in a semiaqueous (50% ethanol) medium allowed separation of the starch and fiber fractions without activating the viscosity of the β‐glucan. In this report, we investigate an aqueous method which further purifies the crude starch component recovered from this process. Six hulless barley (HB) cultivars representing two each of waxy, regular, and high‐amylose cultivars were fractionated into primarily starch, fiber, and protein components. Starch isolates primarily had large granules with high purity (>98%) and yield range was 22–39% (flour dry weight basis). More importantly, the β‐glucan extraction efficiency was 77–90%, meaning that it was well separated from the starch component during processing. Physicochemical evaluation of the starch isolates, which were mainly composed of large granules, showed properties that are typical of the barley genotypes.  相似文献   

17.
Proximate characteristics and protein compositions of selected commercial flour streams of three Australian and two U.S. wheats were investigated to evaluate their effects on the quality of white salted noodles. Wheat proteins of flour mill streams were fractionated into salt‐soluble proteins, sodium dodecyl sulfate (SDS)‐soluble proteins, and SDS‐insoluble proteins with a sequential extraction procedure. SDS‐soluble proteins treated by sonication were subsequently separated by nonreducing SDS polyacrylamide gel electrophoresis (SDS‐PAGE). There was a substantial amount of variation in distributions of protein content and protein composition between break and reduction mill streams. SDS‐insoluble proteins related strongly to differences in protein quantity and quality of flour mill streams. The soluble protein extracted by SDS buffer included smaller glutenin aggregates (SDS‐soluble glutenin) and monomeric proteins, mainly gliadin (α‐, β‐, γ‐, and ω‐types) and albumin and globulin. SDS‐soluble proteins of different flour mill streams had similar protein subunit composition but different proportions of the protein subunit groups. Noodle brightness (L) decreased and redness (a) increased with increased SDS‐insoluble protein and decreased monomeric gliadin. Noodle cooking loss and cooking weight gain decreased with increased glutenin aggregate (SDS‐soluble glutenin and SDS‐insoluble glutenin) and decreased monomeric gliadin. Noodle hardness, springiness, cohesiveness, gumminess, chewiness, tensile strength, breaking length, and area under the tensile strength versus breaking length curve increased with increased glutenin aggregate. Monomeric gliadin contributed differently to texture qualities of cooked noodles from glutenin aggregate. Monomeric albumin and globulin were not related to noodle color attributes (except redness), noodle cooking quality, and texture qualities of cooked noodles. The results suggested that variation in protein composition of flour mill streams was strongly associated with noodle qualities.  相似文献   

18.
Eight soft spring wheat (Triticum aestivum L.) genotypes representing the four granule bound starch synthase I (GBSSI) classes were evaluated with respect to flour/starch characteristics and pasting behaviors. Native starch was isolated from genotype straight‐grade flours (94.8–98.1% of starch recovered) to approximate the starch populations of the parent flours. As anticipated, amylose characteristics varied among the genotypes according to GBSSI class and accounted for the primary compositional difference between genotypes. Total (TAM), apparent (AAM), and lipid‐complexed (LAM) amylose contents ranged from 1.0–25.5 g, 0.7–20.4 g, and 0.3–5.6 g/100 g of native starch, respectively, and gradually decreased with the progressive loss of active Wx alleles. In addition, genotype flour total starch (FTS) and A‐type starch granule contents, which ranged from 81.7–87.6 g/100 g of flour (db) and 61.6–76.8 g/100 g of native starch (db), respectively, generally decreased with an increase in waxy character in parallel with amylose characteristics, as likely secondary effects of Wx gene dosage. Though amylose characteristics predominantly accounted for the majority of genotype flour pasting properties, FTS content and ratios of A‐ to B‐type granules also exhibited significant influence. Thus, loss of one or more Wx genes appeared to induce measurable secondary effects on starch characteristics and properties.  相似文献   

19.
The practical applications of flour from waxy (amylose‐free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use product. However, incorporation of <20% waxy hexaploid wheat flour, produced considerable improvement in shelf‐life characteristics. After one day of storage, the bread from flour including waxy hexaploid wheat flour maintained moistness, softness, and stickiness. This application of waxy hexaploid wheat flour as an antistaling ingredient was also confirmed in cake products. Tests were also conducted on alimentary pasta products. In alimentary pasta, waxy hexaploid wheat flour was most effective when utilized for frozen fried dumplings (gyoza). By using flour including 30 or 50% waxy hexaploid wheat flour, the problem of firmness was solved without other ingredients. In conclusion, flour from waxy hexaploid wheat may be useful in developing more increased staling‐ and freezing‐tolerant grain‐based foods. Starch properties could be responsible for these improved characteristics.  相似文献   

20.
Maize starches extracted from selected maize cultivars with 0.2–60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon-type noodle production, but waxy maize starches with 0.2–3.8% amylose content and high-amylose maize starches with 40.0–60.8% amylose content failed to produce bihon-type noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon-type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon-type noodles.  相似文献   

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