Quality of noodles made from colour-grained wheat
The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2018-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201804-0007_quality-of-noodles-made-from-colour-grained-wheat.php |
| _version_ | 1797899619207741440 |
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| author | Dongyun MA Jian ZHANG Yaoguang LI Chenyang WANG |
| author_facet | Dongyun MA Jian ZHANG Yaoguang LI Chenyang WANG |
| author_sort | Dongyun MA |
| collection | DOAJ |
| description | The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess and chewiness irrespective of milling method, while cv. Shandongzimai (SDZM) expressed higher values depending on milling method. The total sensory score of noodles decreased with increased bran retention, and noodles made from HBS RF and PGF had the highest total scores. The results suggest that PGF made from black wheat HBS can be used to make fresh Chinese noodles with improved nutrient status and without any loss of food sensory quality. |
| first_indexed | 2024-04-10T08:32:51Z |
| format | Article |
| id | doaj.art-900ae1576ee349a6b200c49f6ab3b8cd |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:51Z |
| publishDate | 2018-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-900ae1576ee349a6b200c49f6ab3b8cd2023-02-23T03:28:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172018-08-0136431432010.17221/130/2017-CJFScjf-201804-0007Quality of noodles made from colour-grained wheatDongyun MA0Jian ZHANG1Yaoguang LI2Chenyang WANG3College of Agronomy andDepartment of Food Science and Technology; Henan Agricultural University; Zhengzhou, ChinaCollege of Agronomy andCollege of Agronomy andThe protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess and chewiness irrespective of milling method, while cv. Shandongzimai (SDZM) expressed higher values depending on milling method. The total sensory score of noodles decreased with increased bran retention, and noodles made from HBS RF and PGF had the highest total scores. The results suggest that PGF made from black wheat HBS can be used to make fresh Chinese noodles with improved nutrient status and without any loss of food sensory quality.https://cjfs.agriculturejournals.cz/artkey/cjf-201804-0007_quality-of-noodles-made-from-colour-grained-wheat.phpdifferent-coloured wheat grainfresh chinese noodlessensory quality |
| spellingShingle | Dongyun MA Jian ZHANG Yaoguang LI Chenyang WANG Quality of noodles made from colour-grained wheat Czech Journal of Food Sciences different-coloured wheat grain fresh chinese noodles sensory quality |
| title | Quality of noodles made from colour-grained wheat |
| title_full | Quality of noodles made from colour-grained wheat |
| title_fullStr | Quality of noodles made from colour-grained wheat |
| title_full_unstemmed | Quality of noodles made from colour-grained wheat |
| title_short | Quality of noodles made from colour-grained wheat |
| title_sort | quality of noodles made from colour grained wheat |
| topic | different-coloured wheat grain fresh chinese noodles sensory quality |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201804-0007_quality-of-noodles-made-from-colour-grained-wheat.php |
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