Study on improving noodle quality of whole barley flour

REN Xin; YAN Shu-qin; SHEN Qun

doi:10.13386/j.issn1002-0306.2013.21.054

REN Xin, YAN Shu-qin, SHEN Qun. Study on improving noodle quality of whole barley flour[J]. Science and Technology of Food Industry, 2013, (21): 115-118. DOI: 10.13386/j.issn1002-0306.2013.21.054

Citation:

REN Xin, YAN Shu-qin, SHEN Qun. Study on improving noodle quality of whole barley flour[J]. Science and Technology of Food Industry, 2013, (21): 115-118. DOI: 10.13386/j.issn1002-0306.2013.21.054

Citation:

REN Xin, YAN Shu-qin, SHEN Qun. Study on improving noodle quality of whole barley flour[J]. Science and Technology of Food Industry, 2013, (21): 115-118. DOI: 10.13386/j.issn1002-0306.2013.21.054

Study on improving noodle quality of whole barley flour

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To improve the quality of whole barley noodle, the properties of Zangqing 320 flour with different proportion of gluten, NaCl and potato starch were studied. The dough properties were studied by Mixolab, the indexes of noodle's physicochemical property were measured by texture analyzer and the acceptability of whole barley noodle was evaluated by the method of sensory evaluation. According to the study, the optimal process parameters were obtained as following, 12% gluten, 2% NaCl, 15% potato starch and 71% whole barley flour.

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Study on improving noodle quality of whole barley flour

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