Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles

被引：0
|
作者：
Cai M. [1 ]
Shen C. [1 ]
Li Y. [1 ]
Xiong S. [2 ]
Li F. [1 ]
机构：
[1] School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang
[2] College of Food Science and Technology, Sichuan Tourism University, Chengdu
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 03期
关键词：
quality characteristics; salt; stone milled whole wheat flour; whole wheat noodles;
D O I：
10.13386/j.issn1002-0306.2022040258
中图分类号：
学科分类号：
摘要：
In order to improve the quality of dried noodles, the effect of different salt additions on the pasting and farinograph properties of stone milled whole wheat flour, dough color, cooking, sensory, texture properties and antioxidant activity of noodles was explored. The results showed that the peak viscosity and breakdown of whole wheat flour increased first and then decreased, the water absorption and degree of softening decreased continuously, and the pasting temperature, dough development and stability time increased constantly with the increase of salt. After the addition of salt, the brightness of whole wheat dough in the 0 h group increased significantly (P<0.05), but its red-green value and yellow-blue value decreased significantly (P<0.05). When the amount of salt added was 2%, the cooking loss rate of noodles and turbidity of noodle soup reached the maximum, which were 7.93% and 0.162, respectively. The ABTS+• scavenging ability and total reduction ability of cooked noodles reached the maximum, which were 33.53% and 0.455, respectively. Within the range of 0%~2%, the hardness, gumminess, and chewiness of noodles decreased with the increase of salt. In summary, the overall quality of whole wheat dough and noodles was the best when the amount of salt added was 1%. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：102 / 107
页数：5
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