Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034121

Effect of wheat flour blending on quality of wet-fresh noodles

  • WEN Yaqing ,
  • ZHANG Jian ,
  • ZHANG Kun ,
  • WANG Gang ,
  • ZHAO Yang ,
  • AN Yanxia ,
  • LI Mengqin ,
  • ZHANG Weifeng ,
  • REN Xiujuan ,
  • JIA Huating
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Village, Zhengzhou 450002, China)
    3(Shaanxi Shanfu Flour Co.Ltd., Xianyang 712000, China)
    4(College of Sciences, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2022-10-27

  Revised date: 2022-11-21

  Online published: 2024-02-27

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Abstract

To improve the quality of wet-fresh noodles and study the influence of flour blending on the quality of wet-fresh noodles, the ordinary wheat widely planted in the Central Plains was compounded with four high-quality wheats at home and abroad in a certain proportion, and the flour quality traits and gluten protein secondary structure after blending were determined, and the moisture distribution, texture, and sensory characteristics of wet-fresh noodles were examined. Results showed that the gluten index and L* value of wheat flour significantly improved after flour blending. The sum of the proportions of ordered structures α-helical and β-fold in the secondary structure of gluten protein was significantly higher than that of the original powder. The relative content of strongly bound water of the prepared wet-fresh noodles increased significantly, and the weak bound water decreased significantly. The wet-fresh noodles′ texture properties and the sensory score of blending flour were better than those produced from the original flour. It was believed that the addition of high-quality wheat flour could change the secondary structure of gluten protein and the moisture distribution of wet-fresh noodles by changing the gluten protein components, thereby improving the texture characteristics and sensory score of fresh wet noodles. The study will provide a theoretical reference for the special flour for wet-fresh noodles of medium-gluten wheat flour.

Key words： flour blending; wet-fresh noodle; quality; secondary structure; moisture distribution

Cite this article

WEN Yaqing , ZHANG Jian , ZHANG Kun , WANG Gang , ZHAO Yang , AN Yanxia , LI Mengqin , ZHANG Weifeng , REN Xiujuan , JIA Huating . Effect of wheat flour blending on quality of wet-fresh noodles[J]. Food and Fermentation Industries, 2024 , 50(2) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.034121

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