Bran characteristics impact the whole wheat noodle quality

Detalhes bibliográficos
Autor(a) principal: WANG,Feng
Data de Publicação: 2022
Outros Autores: CHAO,Huimei, XU,Zhihan, WU,Yi, SUN,Luqian, WANG,Naifu
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101191
Resumo: Abstract In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.
id SBCTA-1_17851017c945084851d222393300c8a1
oai_identifier_str oai:scielo:S0101-20612022000101191
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Bran characteristics impact the whole wheat noodle qualitywhole wheat flourbran characteristicsmixing and pasting propertiesnoodle qualityAbstract In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101191Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29322info:eu-repo/semantics/openAccessWANG,FengCHAO,HuimeiXU,ZhihanWU,YiSUN,LuqianWANG,Naifueng2022-06-10T00:00:00Zoai:scielo:S0101-20612022000101191Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Bran characteristics impact the whole wheat noodle quality
title Bran characteristics impact the whole wheat noodle quality
spellingShingle Bran characteristics impact the whole wheat noodle quality
WANG,Feng
whole wheat flour
bran characteristics
mixing and pasting properties
noodle quality
title_short Bran characteristics impact the whole wheat noodle quality
title_full Bran characteristics impact the whole wheat noodle quality
title_fullStr Bran characteristics impact the whole wheat noodle quality
title_full_unstemmed Bran characteristics impact the whole wheat noodle quality
title_sort Bran characteristics impact the whole wheat noodle quality
author WANG,Feng
author_facet WANG,Feng
CHAO,Huimei
XU,Zhihan
WU,Yi
SUN,Luqian
WANG,Naifu
author_role author
author2 CHAO,Huimei
XU,Zhihan
WU,Yi
SUN,Luqian
WANG,Naifu
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv WANG,Feng
CHAO,Huimei
XU,Zhihan
WU,Yi
SUN,Luqian
WANG,Naifu
dc.subject.por.fl_str_mv whole wheat flour
bran characteristics
mixing and pasting properties
noodle quality
topic whole wheat flour
bran characteristics
mixing and pasting properties
noodle quality
description Abstract In this study, whole wheat flour (WWF) was prepared by blending one commercial noodle flour with ten different bran samples from white and red winter wheat varieties. The whole wheat dough properties and noodle qualities were investigated. In general, brans from red wheat varieties exhibited higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. Concerning the noodle quality, bran protein content showed a positive correlation with tensile strength (P < 0.01), elongation distance, springiness, and resilience of cooked noodles. Also, bran IDF content was positively related to the hardness of cooked whole-wheat noodles. These results suggest that bran with higher protein content and lower IDF content is more desirable for the production of whole wheat noodles.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101191
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101191
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.29322
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126334655528960

Registros relacionados