Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Cereal Chemistry

Volumn 82, Issue 1, 2005, Pages 60-69

  Hatcher, D W ^a   Lagasse, S ^b,c   Dexter, J E ^a   Rossnagel, B ^d   Izydorczyk, M ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c Food Development Centre   (Canada)

^d UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; WATER ABSORPTION;

ALKALINES; BARLEY FLOURS; CONVENTIONAL EQUIPMENT; COOKING LOSS; ELEVATED LEVEL; HIGH AMYLOSE STARCH; HIGH WATER; PER UNIT; QUALITY CHARACTERISTIC; WHEAT FLOURS;

STARCH;

AMYLOSE; HEMOGLOBIN; STARCH;

ARTICLE; BARLEY; BRIGHTNESS; CANADA; COOKING; EXTRACTION; FLOUR; FOOD ANALYSIS; GENOTYPE; PRAIRIE; WATER ABSORPTION; WHEAT; YELLOW ALKALINE NOODLE;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM;

EID: 12444250021     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0060     Document Type: Article

References (43)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 08-01, 32-33, 46-30, 76-13, and 76-31. The Associafion: St. Paul, MN.
2. Akashi, H., Takahashi, M., and Endo, S. 1999. Evaluation of starch properties of wheats used for Chinese yellow alkaline noodles in Japan. Cereal Chem. 76:50-55.
3. Anderson, J. W., Deakins, D. A., Floore, T. L., Smigh, B. M., and Whitis, S. E. 1990. Dietary fiber and coronary heart disease. Crit. Rev. Food Sci. Nutr. 29:95-147.
4. Baik, B. K., and Czuchajowska, Z. 1997. Barley in udon noodles. J. Food Sci. Technol. Int. 3:423-435.
5. Berglund, P. T., Fastnaught, C. E., and Holm, E. T. 1992. Food uses of hull-less barley. Cereal Foods World 37:707-714.
6. Black, H. C. 1980, The GRL Pilot Mill. Association of Operative Millers Bull. Sept:3834-3837.
7. Bourne, M. C. 1978, Texture profile analysis. Food Technol. 32:62-66.
8. Bravo, L. 1998. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56:317-333.
9. Burton, G. W., and Traber, M. G. 1990. Vitamin E: Antioxidant activity, biokenetics, and bioavailability. Ann. Rev. Nutr. 10:357-382.
10. Crosbie, G. B., Ross, A. S., Moro, T., and Chiu, P. C. 1999. Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem. 76:328-334.
11. Czuchajowska, Z., Klamczynski, A., Paszynska, B., and Baik, B.-K. 1998. Structure and functionality of barley starches. Cereal Chem. 75:747-754
12. Douglas, S. G. 1981. A rapid method for the determination of pentosans in wheat flour. Food Chem. 7:139-145.
13. Francis, F. J., and Clydesdale, F. M. 1975. Food Colorimetry: Theory and Applications. AVI: Westport, CO.
14. Hatcher, D. W. 2001, Asian noodle processing. Pages 131-157 in: Cereals Processing Technology. G. Owens, ed. Woodhead Publishing: Cambridge, UK.
15. Hatcher, D. W., and Barker, W. A. 2005. Rapid microassay for the determination of peroxidase activity in wheat and flour. Cereal Chem (in press).
16. Hatcher, D. W., and Kruger, J. E. 1993. Distribution of polyphenol oxidase in flour millstreams of Canadian common wheat classes milled to three extraction rates. Cereal Chem. 70:51-55.
17. Hatcher, D. W., and Symons, S. J. 2000a. Assessment of oriental noodle appearance as a function of flour refinement and noodle type by image analysis. Cereal Chem. 77:181-186.
18. Hatcher, D. W., and Symons, S. J. 2000b. Influence of sprout damage on oriental noodle appearance as assessed by image analysis. Cereal Chem. 77:380-387.
19. Hatcher, D. W., and Symons, S. J. 2000c. Image analysis of Asian noodle appearance: Impact of hexaploid wheat with a red seed coat. Cereal Chem. 77:388-391.
20. Hatcher, D. W., Kruger, J. E., and Anderson, M. J. 1999a. Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem. 76:566-572.
21. Hatcher, D. W., Symons, S. J., and Kruger, J. E. 1999b. Measurement of time-dependent appearance of discolored spots in alkaline noodles by image analysis. Cereal Chem. 76:189-194.
22. Izydorczyk, M. S., Storsley, J., Labossiere, D., MacGregor, A. W., and Rossnagel, B. G. 2000. Variation in total and soluble β-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments. J. Agric. Food Chem. 48:982-989.
23. Izydorczyk, M. S., Hussain, A., and MacGregor, A. W. 2001. Effect of barley and barley components on rheological properties of wheat dough. J. Cereal Sci. 34:251-260.
24. Izydorczyk, M. S., Dexter, J. E., Desjardins, R. G., Rossnagel, B. G., Lagassé, S. L., and Hatcher, D. W. 2003. Roller milling of Canadian hull-less barley: Optimization of roller milling conditions and composition of mill streams. Cereal Chem. 80:637-644
25. Jadhav, S. J., Lutz, S. E., Ghorpade, V. M., and Salunkhe, D. K. 1998. Barley: Chemistry and value-added processing. Crit. Rev. Food Sci. 38:123-171.
26. Jerumanis, J., Van Huynh, N., and Devreux, A. 1976. Determination and properties of barley and malt polyphenoloxidase. J. Am. Soc. Brew. Chem. 34:38-43.
27. Klamczynski, A. P., and Czuchajowska, Z. 1999. Quality of flours from waxy and nonwaxy barley for production of baked products. Cereal Chem. 76:530-535.
28. Kruger, J. E., Anderson, M. H., and Dexter, J. E. 1994. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chem. 71:177-182.
29. Marconi, E., Graziano, M., and Cubadda, R. 2000. Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and β-glucans. Cereal Chem. 77:133-139.
30. Miskelly, D. M., and Moss, H. J. 1985, Flour quality requirements for Chinese noodle manufacture. J. Cereal Sci. 3:379-387.
31. Morris, C. F., Jeffers, H. C., and Engle, D. A. 2000. Effect of processing, formula and measurement variables on alkaline noodle color-Toward an optimized laboratory system. Cereal Chem. 77:77-85.
32. Oh, N. H., Seib, P. A., Deyoe, C. W., and Ward, A. B. 1983, Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chem. 60:433-438.
33. Peterson, D. M. 1994. Barley tocols: Effects of milling, malting, and mashing. Cereal Chem. 71:42-44.
34. Qureshi, A. A., Chaudhary, V., Weber, F. E., Chicoye, E., and Qureshi, N. 1991. Effects of brewer's grain and other cereals on lipid metabolism in chickens. Nutr. Res. 11:159-168.
35. Schoch, T. J. 1964. Iodometric determination of amylose. Pages 157-168 in: Methods in Carbohydrate Chemistry, Vol. 4. R. L. Whistler, ed. Academic Press: New York.
36. Seib, P. 2000. Reduced-amylose wheats and Asian noodles. Cereal Foods World 45:504-512.
37. Slavin, J., Marquart, L., and Jacobs, D. 2000. Consumption of whole-grain foods and decreased risk of cancer: Proposed mechanisms. Cereal Foods World 45:54-58.
38. Song, Y., and Jane, J. 2000. Characterization of barley starches of waxy, normal, and high amylose varieties. Carbohydr. Polym. 41:365-377.
39. Sopiwnyk, E. J. 1999. Effects of gluten strength on the rheological and textural properties of spaghetti made from durum wheat. MS thesis. University of Manitoba: Winnipeg.
40. Stauffer, J. E. 2003. Color is right. Cereal Foods World 48:215-216.
41. Theuer, R. 2002. Effect of iron on the color of barley and other cereal porridges. J. Food Sci. 67:1208-1211.
42. You, S., and Izydorczyk, M. S. 2002. Molecular characteristics of barley starches with variable amylose content. Carbohydr. Polym. 49:33-42.
43. Xue, Q., Wang, L., Newman, R. K., Newman, C. W., and Graham, H. 1997. Influence of the hull-less, waxy starch and short-awn genes on the composition of barleys. J. Cereal Sci. 26:251-257.