Quality of noodles made from colour-grained wheat

Dongyun Ma, Jian Zhang, Yaoguang Li and Chenyang Wang
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Dongyun Ma: College of Agronomy and
Jian Zhang: Department of Food Science and Technology; Henan Agricultural University; Zhengzhou, China
Yaoguang Li: College of Agronomy and
Chenyang Wang: College of Agronomy and

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 314-320

Abstract: 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.

Keywords: different-coloured wheat grain; fresh Chinese noodles; sensory quality (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:130-2017-cjfs

DOI: 10.17221/130/2017-CJFS

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