Effect Of Starch Aging Regulation On Cooking Quality Of Whole Oat Flour Extruded Noodles

Oatmeal does not contain gluten protein,and the rehydration of whole oat noodles can only be obtained by immersing the noodles in warm water.After cooking,turbidity of the noodle soup often increased and the cooking loss is large.This is one of the problems in the processing of oats.In order to meet the market demand for direct cooking of whole oat noodles,whole oat powder was used as raw material for production of whole oat flour extruded noodles using secondary extrusion technology.Firstly,humidifying aging was applied to oat whole flour extruded noodles under the following conditions respectively:temperature 25?,humidity 80%and aging 6&24h),steam aging(referencing factory process)and freezing aging(6 and 24h aging at-18?).The effects of the aging time and humidity on the aging characteristics of the noodle starch and the noodle cooking quality were investigated by measuring the retro-gradation value,enthalpy,relative crystallinity and cooking loss.The main findings are as follows:(1)By comparing the effects of humidifying aging,steaming aging,and freezing aging on the aging quality of oat noodle,we discovered that humidifying aging caused the lowest cooking loss,which was followed by steam aging and freeze aging.Samples treated by humidifying aging have the highest retro-gradation value,relative crystallinity and enthalpy,followed by those treated by steaming aging and aging.To sum up,the optimal treatment for whole oat flour extruded noodles is humidifying aging.(2)Humidifying aging time has significant effect on starch aging and cooking quality of whole oat flour extruded noodles.When humidity was constant and the aging time was less than 48 h,the cooking loss of noodles firstly decreased and then increased with the prolongation of aging time,but retro-gradation value,relative crystallinity,and enthalpy values increased with prolongation of time.When the aging time was more than 48 h,the cooking loss increased,but retro-gradation value,relative crystallinity,and enthalpy values decreased with prolongation of time.To sum up,the optimal aging time is 48 h.(3)During humidifying aging,humidity has a significant effect on the aging quality and cooking quality of whole oat flour noodles.When the aging time was constant and aging humidity was less than 70%,with the increase of the aging time,the cooking loss of the samples firstly increased and then decreased,but retro-gradation value,relative crystallinity,and enthalpy firstly decreased and then increased.The optimal humidity is 60%.Comprehensive analysis shows that starch aging treatment of oat extruded noodles can significantly reduce cooking loss of oat flour extruded noodles,the best aging treatment is humidifying aging,aging time is 48 h,aging humidity is 60%.