Effect of Pregelatinization on the Quality of Noodles with a High Oat Flour Content
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Abstract:
In order to investigate the effects of pregelatinized oat flour on the quality of noodles with a high oat flour content, the oat was pregelatinized by steaming, extrusion and drum drying, and then the mechanical properties, cooking quality and texture properties of oat noodles (70% oat flour) containing different types and addition levels of pregelatinized oat flour were analyzed. The results showed that the viscosity of the mixed flour under room temperature increased with the increase of the pregelatinized oat flour addition. The pasting viscosity of the mixed flour was positively correlated with the amount of steamed oat flour (SOF) and negatively correlated with the amount of extruded pregelatinized oat flour (EOF) and drum dried oat flour (DOF). When the addition of SOF was 70%, the noodle quality was high; when the addition of EOF and DOF was 8.75%, the noodle quality was high. In contrast, the elastic modulus, bending stress, fracture displacement and chewiness of the former were greater, and adhesiveness and cooking loss were smaller. In summary, adding pregelatinized oat flour can improve the oat noodles quality, and the oat noodles prepared by SOF have the best quality.
