Digestibility Control Of Highland Barley Flour And Its Application To Noodle Processing

Noodle plays an important role in the dietary pattern of residents because it is one of the traditional staple foods in China and with many characteristics such as varied types,easy to produce and convenient to eat.In recent years,the demand for nutritious and healthy food is becoming more and more urgent with the increasing improvement of living standards and the continuous evolution of the disease spectrum.Thus,it has become a research focus in the field of staple food industry and research to develop characteristic noodle with personalized nutritional function,Highland barley cultivate in the Qinghai Tibet Plateau,as the smallest staple food cereals and the largest coarse cereals in China,has attracted much attention because of its unique nutritional value.Therefore,the design of highland barley noodles with good quality and healthy nutrition has important application significance and broad market prospects.In this paper,in view of the current development of coarse cereal noodles and the research status of highland barley in China,the digestibility of highland barley flour is regulated by moisture thermal treatment and/or dry thermal treatment.The digestive characteristics and nutritional functions of highland barley flour,the rheological property and processing performance of highland barley flour after moisture thermal treatment and/or dry heat treatment,and the effect of wheat flour with medium content of gluten and/or wheat gluten on the quality of highland barley noodles are discussed.Based on these research,the application of highland barley flour and its thermal modified products in noodles was also carried out.This research has good scientific significance and practical value,which can provide the basis for the development of highland barley flour with different nutritional functions and its application in the development of noodle industry and nutritious highland barley flour products.Through single-factor experiments,the effects of moisture thermal treatment and dry thermal treatment conditions on the digestibility of highland barley flour were revealed,and the optimal conditions for regulating the digestion resistance of highland barley flour were obtained,and the components resistant to digestion of barley powder were increased to 39.17% and 34.08%,respectively.After the dietary intervention trail on rats with highland barley flour and the moisture thermal and dry thermal treated highland barley flour with their higher resistance to digestion,the effects of dietary intervention with highland barley flour and the thermal treated highland barley flour on the rat physiological and biochemical indexes,such as body weight,blood glucose,blood lipids,metabolism of liver function and gut microbiome structure.The results showed that the high-fat diet caused the rat physiological and biochemical indexes to become deterioration,and the dietary intervention of these three highland barley flours could effectively prevent the deterioration and the dry thermal treated highland barley flour had the most obvious effect.At the same time,the high-fat diet also significantly reduced the intestinal microflora diversity of the rats and promoted the proliferation of pathogenic bacteria such as Alloprevotella.But dietary intervention of these three highland barley flours were beneficial to the proliferation of probiotics with producing of short-chain fatty acid such as Coprococcus and in which moisture thermal treated highland barley flour can also promote the proliferation of Bifidobacterium.Through KEGG genomic function prediction,it was found that consumption of highland barley flour and theraml-modified highland barley flour will significantly affect the metabolism of human cells,as well as the incidence of some chronic metabolic diseases and cancers such as diabetes,hyperlipidemia,and cardiovascular diseases.The difference in the paste,flour texture and dough tensile properties of the highland barley flour before and after the thermal modification and combined with wheat flour in different proportions were investigated through modern analysis techniques.The influence of thermal modification and the addition of wheat flour on the rheological and processing properties of the highland barley flour were discussed.The results showed that after thermal treatment,the paste,flour texture and dough tensile properties changed significantly,and the flour could not be kneaded to form dough.The paste properties of the native and thermal treated highland barley flour could be regulated and the flour texture and dough tensile properties of the highland barley flour were obviously improved by the addition of wheat flour with medium content of gluten.This improvement effect was more obvious with the increase of the added wheat flour.It can be seen that the addition of wheat flour with medium content of gluten increases the content of gluten and intermolecular interaction in the system,and obviously improves the processing performance of the highland barley flour before and after the thermal modification.On the basis of the above research,the research on the application of the native and thermal treated highland barley flour and the addition of different proportion of wheat flour in the process of noodles was further carried out.The effect of the wheat flour on the quality of the highland barley noodles was investigated and the improved effect of the wheat gluten powder on the quality of the highland barley noodles was also preliminarily discussed.The results showed that the method of combining with wheat flour can promote the compact structure of the three kinds of highland barley noodles,reduce the breaking rate,improve the cooking and texture properties,and thus improve the quality of the highland barley noodle and the thermal treated highland barley noodle.This improvement effect was more effective with the increase of the added amount of wheat flour.The high quality noodles with 40% content of highland barley flour were prepared and the quality of the noodles was further improved using wheat gluten.Noodles,with 50% content of the highland barley flour,which is similar to the wheat noodles were obtained and the results indicated that the feasibility of application in the noodle processing using moisture thermal and dry thermal treated highland barley flour.Sensory evaluation showed that the highland barley noodles had a more popular taste than the traditional wheat noodles;Animal experiment results also showed that the highland barley flour has nutritional functions such as regulating the blood glucose,blood lipids,and oxidative stress,as well as gut microbiota.The thermal modification can further improve the nutritional function of the highland barley flour in different aspects and degrees.It can be concluded that the nutritional and health highland barley noodles can meet the modern dietary requirements and have a good market prospect.