Improvement of Quality of Wet-fresh Noodles by Barley Flour
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Abstract:
To study the paste properties of barley-wheat mixed flour and the rheological properties of dough as well as the color, loss of cooking, broken rate, textural properties of wet-fresh noodles, different proportion of barley flour (10%~60%) were mixed into wheat flour. The results showed that adding barley flour at 30% caused the greatest rise in the peak viscosity, breakdown, final viscosity, setback of mixed flour, with the increase of 50 cP, 42 cP, 39.66 cP and 31.67 cP, respectively; The hardness, Cohesiveness and resilience of wet-fresh noodles increased by 23.77%, 6.85% and 8.64%, respectively; The breaking force and stretching distance were reduced by 13.80% and 70.22%, respectively; When the content of barley flour was 40%, the cooking loss rate and the broken rate of wet- fresh noodles were increased by 37.36% and 10.83%, respectively. As the proportion of barley flour increased, the elastic modulus and the viscous modulus of dough were increased, while the tanδ value was decreased. The brightness of dough sheet decreased significantly. Taken together, the mixed flour still had good processing properties and the overall quality of wet- fresh noodles was acceptable when whole-barley flour addition ratio was less than 30%, higher proportion of the addition would significant increase the loss of cooking and the hardness of the wet- fresh noodles.
