Research And Development Of High-content Coarse Cereal Noodles

Oats,barley,tartary buckwheat,common buckwheat and quinoa are high-quality cereal resources with functional properties such as lowering body cholesterol,controlling blood sugar levels,and promoting digestion.Because of the nutritional value and health effects of coarse cereals have been recognized by consumers,coarse cereal noodles have become a hot spot in the research and development of the food industry.In this paper,the powder characteristics of five kinds of coarse cereals were analyzed,and the original quality of different coarse cereals was deeply understood,the coarse cereal powder with better processing characteristics of noodles was selected as the raw material for making high-quality coarse cereal noodles;the dough-making process was optimized,and the vacuum cold extrusion technology is used to produce the noodles with a grain content of 80%,good taste and low cooking loss;the quality and functional of the noodles were analyzed and evaluated,which provides theoretical basis and technical guidance for the development of the coarse cereals noodles.Analysis of the powder characteristics of five kinds of coarse cereal powders revealed that,the water absorption rate of barley and oats were high,and the amylose content were small,the setback value were low,their dough had strong toughness,and the gelatinization time was short,easy to cook;tartary buckwheat had a small water absorption rate,but the dough formation time and stabilization time were longer,the dough binding force was stronger,and the bitterness of gelatinization time of tartary buckwheat was shorter,the starch gelatinization property and heat stability were the strongest,the viscosity of dough was higher;quinoa had lower water absorption rate and larger degree of protein weakening,longer gelatinization time,and the worst rheological properties of dough,it was not suitable for making noodles;common buckwheat had poor water absorption capacity,high amylose content of 20.45%,and the setback value was low,the water solubility of common buckwheat was the highest which indicated that the cooking loss of common buckwheat noodle was more.Therefore,oat,barley and tartary buckwheat were selected as the raw materials for the production of high-content coarse cereal noodles.Based on 20% wheat flour,through the experiment of the ratio of oat,barley and tartary buckwheat powder,it was been find that wheat: oats: barley: tartary buckwheat= 2?3.75?1.25?3,the coarse cereal noodles prepared by this ratio had better sensory quality and lower cooking loss rate.In the vacuum extrusion process of coarse cereals noodles,based on the single-factor experiments of water addition,water temperature and proofing time,used the cooking loss rate as the response value,the response surface methodology was used to analyze that,the optimum conditions of the high-content coarse cereal noodles were: the water addition amount was 45%,vacuum proofing time was 10.5 min and the water temperature was 58 °C,under this condition,the cooking loss rate of the noodles was(8.01±0.05)%.Through the quality analysis and functional evaluation of vacuum extruded coarse cereal noodles,common extruded coarse cereal noodles and wheat noodles,we find that vacuum extrusion had no significant effect on the nutrient composition and functional characteristics of the noodles(P>0.05).The content of total phenol,total flavonoids,rutin and quercetin in the coarse cereal noodles were significantly higher than that of wheat noodles(P<0.05),and the antioxidant properties of coarse cereal noodles were better than wheat noodles,the starch digestibility of coarse cereal noodles was lower than wheat noodle.Compared with the common extruded coarse cereal noodles,the vacuum extruded coarse cereal noodles have good hardness,elasticity,recovery,adhesion and chewiness,low adhesion,smooth surface,non-sticky teeth,and sensory score was high,85.05 points.