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Effect of Superheated Steam Treatment on Quality Characteristics of Whole Wheat Flour and Storage Stability of Semi-dried Whole Wheat Noodle by Guo, Xiao-Na; Wu, Shao-Hua; Zhu, Ke-Xue is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effect of Superheated Steam Treatment on Quality Characteristics of Whole Wheat Flour and Storage Stability of Semi-dried Whole Wheat Noodle about?

Quality characteristics of whole wheat flour with superheated steam treatment and storage stability of semi-dried whole wheat noodle were investigated, as well as texture and cooking properties of cooking noodles. Superheated steam treatment significantly reduced the total plate count and the activities of lipase, lipoxygenase and polyphenol oxidase in whole wheat flour (p < 0.05), and decreased the free phenolic content. When treated at 155-170 °C, the thermomechanical properties of whole wheat dough improved with the increase of the development time, stability and C2 torque. Superheated steam treatment showed no obviously detrimental effects on hardness and cooking loss of noodle. During storage, treated semi-dried whole wheat noodle exhibited slower rate of microbial growth. Superheated steam treatment significantly reduced the acidity, inhibited the formation of free fatty acid, and decreased the activities of enzyme during storage. This would delay the deterioration and improve the storage stability of semi-dried whole wheat noodle.

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Author

Guo, Xiao-Na; Wu, Shao-Hua; Zhu, Ke-Xue

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)