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Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour

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Abstract

This study aimed to verify the potential of superfine grinded (SGF) and extruded black soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared to the 80-mesh screen black soybean flour (80-MF). The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Especially, EF presented a stronger effect on the mixing behavior of dough as compared to 80-MF and SGF at the same addition level. However, the maximum addition of EF was only 15% in the process of noodle preparation due to the effect of pre-gelatinized starch after the extrusion treatment. Furthermore, in comparison with 80-MF, it was found that SGF and EF significantly reduced the optimal cooking time, broken ratio, cooking loss, as well as improved the texture and sensory evaluation of noodles. The comprehensive analysis showed that noodles with 20% SGF content were the most acceptable. This study provides a crucial reference not only for noodle manufacturers but also for customers who prefer functional food.

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Acknowledgements

This work was financially supported by China key research and development program (2017YFD0401202).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Qinghuadonglu No.17, Beijing, 100083, China

    Dianzhi Hou, Wei Duan, Yong Xue, Laraib Yousaf, Jinrong Hu & Qun Shen

  2. National Engineering Research Center for Fruits and Vegetables Processing, Beijing, 100083, China

    Dianzhi Hou, Wei Duan, Yong Xue, Laraib Yousaf & Qun Shen

  3. Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing, 100083, China

    Dianzhi Hou, Wei Duan, Yong Xue, Laraib Yousaf & Qun Shen

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  1. Dianzhi Hou
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  2. Wei Duan
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  3. Yong Xue
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  4. Laraib Yousaf
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  5. Jinrong Hu
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Correspondence to Qun Shen.

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Hou, D., Duan, W., Xue, Y. et al. Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour. Food Measure 14, 125–134 (2020). https://doi.org/10.1007/s11694-019-00274-6

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  • DOI: https://doi.org/10.1007/s11694-019-00274-6

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