Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties

Majzoobi, M, Layegh, B and Farahnaky, A 2014, 'Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties', Journal of Food Processing and Preservation, vol. 38, no. 1, pp. 48-58.


Document type: Journal Article
Collection: Journal Articles

Title Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties
Author(s) Majzoobi, M
Layegh, B
Farahnaky, A
Year 2014
Journal name Journal of Food Processing and Preservation
Volume number 38
Issue number 1
Start page 48
End page 58
Total pages 11
Publisher Wiley-Blackwell Publishing
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.
Subject Food Processing
DOI - identifier 10.1111/j.1745-4549.2012.00742.x
Copyright notice © 2012 Wiley Periodicals
ISSN 0145-8892
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