Effect of β-glucanase on the Physical Characteristics and Sensory Quality of Noodles Made with Barley-wheat Mixed Flour
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, noodles were prepared through using barley-wheat mixed flour (with a mass ratio of 4:6). The effects of adding β-glucanase at 0, 300, 500, 700, 900 or 1100 mg/kg on the physical characteristics and sensory quality of noodles were investigated through measuring the pasting properties of mixed flour, and texture, color and cooking characteristics of noodles. The results showed that adding β-glucanase at 300 mg/kg caused the greatest decrease in the peak viscosity, trough viscosity, breakdown, final viscosity, setback and peak time of mixed flour, with the decreases being 313.33 cP, 211.67 cP, 101.66 cP, 341.7 cP, 129.34 cP and 0.24 min, respectively. The addition of β-glucanase could improve the texture properties of raw noodles, with the hardness, chewiness and resilience being reduced by 29.17%, 33.10% and 12.44%, respectively, and the score of sensory evaluation exhibiting an upward trend. When the amount of added β-glucanase was more than 300 mg/kg, the brightness of dough decreased significantly. When the amount of β-glucanase reached 1100 mg/kg, the cooking loss of noodles decreased significantly from 7.97% (the control group) to 7.10%, and the score for overall acceptability was 5.7. Accordingly, the addition of an appropriate amount of β-glucanase can improve the quality of the noodle made with barley-wheat mixed flour, thus, β-glucanase may be considered as a modifier for this kind of noodle.
