The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and d...

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Autores principales:	Qian Zhang, Jiangtao Yu, Kui Li, Junqiing Bai, Xiuyun Zhang, Yifan Lu, Xiangxiang Sun, Wenhao Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	noodles acorn flour dough rheology texture nutrition quality Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3832fe42420e47af9366738516dc28e0
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spelling	oai:doaj.org-article:3832fe42420e47af9366738516dc28e02021-11-25T17:34:51ZThe Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles10.3390/foods101127272304-8158https://doaj.org/article/3832fe42420e47af9366738516dc28e02021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2727https://doaj.org/toc/2304-8158Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.Qian ZhangJiangtao YuKui LiJunqiing BaiXiuyun ZhangYifan LuXiangxiang SunWenhao LiMDPI AGarticlenoodlesacorn flourdough rheologytexturenutrition qualityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2727, p 2727 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	noodles acorn flour dough rheology texture nutrition quality Chemical technology TP1-1185
spellingShingle	noodles acorn flour dough rheology texture nutrition quality Chemical technology TP1-1185 Qian Zhang Jiangtao Yu Kui Li Junqiing Bai Xiuyun Zhang Yifan Lu Xiangxiang Sun Wenhao Li The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
description	Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
format	article
author	Qian Zhang Jiangtao Yu Kui Li Junqiing Bai Xiuyun Zhang Yifan Lu Xiangxiang Sun Wenhao Li
author_facet	Qian Zhang Jiangtao Yu Kui Li Junqiing Bai Xiuyun Zhang Yifan Lu Xiangxiang Sun Wenhao Li
author_sort	Qian Zhang
title	The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
title_short	The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
title_full	The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
title_fullStr	The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
title_full_unstemmed	The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles
title_sort	rheological performance and structure of wheat/acorn composite dough and the quality and in vitro digestibility of its noodles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3832fe42420e47af9366738516dc28e0
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The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

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