资源描述：
《gluten enhances cooking, textural, and sensory properties of oat noodles英》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、GlutenEnhancesCooking,Textural,andSensoryPropertiesofOatNoodlesBai-LingZhou,1FanZhu，2,3,4FangShan，1Yi-ZhongCai，2andHaroldCorke2Vol.88,No.3,2011233Vol.88,No.3,2011233ABSTRACTWholegrainoatsarewidelyregardedasconferringsignificanthealthbenefits.Compositeflourofwholegrainoatflour,wheatflour,andtapiocawS
2、tarchintheratio1:1:0.16wasformulatedtomakeoatnoodleswiththeadditionofglutenatvariouslevels.Theinfluenceofglutenonpastingandgellingpropertiesofcompositeflour,andoncooking,textural,andsensorypropertiewSofsaltedoat1100dieswasevaluated.Additionofglutendecreasedthepasteviscosity,reducedhardnessandspringi
3、nessofgel,reducedcookingyield,cookingloss,andbrokenratioduringcooking,CerealChem.88(3):228-233andincreasedthetensilestrengthandfirmnessofcookednoodles.Scanningelectronmicroscopyshowedthatglutentightenedthenetworkofproteininthenoodlesbyformingorientedfibrils.Additionofglutenhadlittleeffectonthecolor
4、ofrawandcookedoatnoodles,whichweresomewhatyellow.Sensoryevaluationindicatedthatadditionofglutencouldenhancetheoverallacceptabilityofcookedoatnoodles.Thisstudymaystimulatefurtherinterestinusingfunctionalwholegraincerealingredientsindevelopinghealthystaplefoods.Vol.88,No.3,2011233Vol.88,No.3,2011233Oa
5、t(AvenasativciL.)isanimportantfoodcropinmanycountries.Oathasgreatpotentialinloweringcholesterolduetohighlevelsof(3-glucanpresentinthewholegrain(Wood2010).Comparedwithothercommoncereals,oatcontainsthehighestlevelofwell-balancedprotein，with18aminoacids(eightofwhichareessential)(Lasztity1998).Wholegrai
6、noatsarerichinunsaturatedfattyacids(Buttetal2008)andalsohaveauniquecompositionofphenolicantioxidantssuchasavenanthramideswhichishighlysignificantforhumanhealth(Brattetal2003)•Thus，wholegrainoatflourhasgreatpotentialtobeusedasafunctionalingredienttodevelophealthyfoods.However,lackofgluten-typeviscoel
7、asticityintheoatdoughproductsseverelyhindersitsutilizationinvariouscerealfoods.Wheatgluteniscommerciallyavailableinvariousformsasacoproductfromstarchrecoveryinwetmillingofwheatflour.Itmainlyconsistsof
