Inclusion of oat flour in the formulation of regular salted dried noodles and its effects on dough and noodle properties

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Abstract

The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was replaced with different levels of oat flour (0, 10, 20, 30 and 40% w/w). With increasing oat flour level, the following changes occurred: the dough became softer, more viscous and less elastic, and the amount of water required to make the dough increased; dough development and stability times decreased; dried noodles became darker in color and became more brittle; optimum cooking time and cooking loss increased; the hardness and adhesiveness of the cooked noodles decreased while their cohesiveness increased and the smoothness of noodle surface decreased. In general, to preserve the overall quality of the noodles, inclusion of 20% oat flour in the noodle recipe is suggested.
Original languageEnglish
Pages (from-to)48-58
Number of pages11
JournalJournal of Food Processing and Preservation
Volume38
Issue number1
Early online dateJun 2012
Publication statusPublished - Feb 2014

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oat flour
noodles
Cooking
Flour
dough
Physical properties
Hardness
cooking
Color
Adhesiveness
Water
Fibers
dough development
Triticum
cooking quality
Avena
cohesion
rheological properties
fiber content
wheat flour

Cite this

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title = "Inclusion of oat flour in the formulation of regular salted dried noodles and its effects on dough and noodle properties",
abstract = "The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was replaced with different levels of oat flour (0, 10, 20, 30 and 40{\%} w/w). With increasing oat flour level, the following changes occurred: the dough became softer, more viscous and less elastic, and the amount of water required to make the dough increased; dough development and stability times decreased; dried noodles became darker in color and became more brittle; optimum cooking time and cooking loss increased; the hardness and adhesiveness of the cooked noodles decreased while their cohesiveness increased and the smoothness of noodle surface decreased. In general, to preserve the overall quality of the noodles, inclusion of 20{\%} oat flour in the noodle recipe is suggested.",
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author = "Mahsa Majzoobi and Behnaz Layegh and Asgar Farahnaky",
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AU - Layegh, Behnaz

AU - Farahnaky, Asgar

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N2 - The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was replaced with different levels of oat flour (0, 10, 20, 30 and 40% w/w). With increasing oat flour level, the following changes occurred: the dough became softer, more viscous and less elastic, and the amount of water required to make the dough increased; dough development and stability times decreased; dried noodles became darker in color and became more brittle; optimum cooking time and cooking loss increased; the hardness and adhesiveness of the cooked noodles decreased while their cohesiveness increased and the smoothness of noodle surface decreased. In general, to preserve the overall quality of the noodles, inclusion of 20% oat flour in the noodle recipe is suggested.

AB - The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was replaced with different levels of oat flour (0, 10, 20, 30 and 40% w/w). With increasing oat flour level, the following changes occurred: the dough became softer, more viscous and less elastic, and the amount of water required to make the dough increased; dough development and stability times decreased; dried noodles became darker in color and became more brittle; optimum cooking time and cooking loss increased; the hardness and adhesiveness of the cooked noodles decreased while their cohesiveness increased and the smoothness of noodle surface decreased. In general, to preserve the overall quality of the noodles, inclusion of 20% oat flour in the noodle recipe is suggested.

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