Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles

The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Li, Yun-Tong [verfasserIn] Xie, Zi-Jie [verfasserIn] Qiu, Yan-Yu [verfasserIn] Xiao, Zhen-Yi [verfasserIn] Obadi, Mohammed [verfasserIn] Xu, Bin [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis

Übergeordnetes Werk:	Enthalten in: Journal of cereal science - London : Academic Press, 1983, 114
Übergeordnetes Werk:	volume:114

DOI / URN:	10.1016/j.jcs.2023.103799

Katalog-ID:	ELV065992318

Internformat


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245	1	0	\|a Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
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520			\|a The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength.
650		4	\|a Granular cold-water swelling starch
650		4	\|a Modified oat flour
650		4	\|a Oat noodles
650		4	\|a Texture analysis
700	1		\|a Xie, Zi-Jie \|e verfasserin \|4 aut
700	1		\|a Qiu, Yan-Yu \|e verfasserin \|4 aut
700	1		\|a Xiao, Zhen-Yi \|e verfasserin \|4 aut
700	1		\|a Obadi, Mohammed \|e verfasserin \|4 aut
700	1		\|a Xu, Bin \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Journal of cereal science \|d London : Academic Press, 1983 \|g 114 \|h Online-Ressource \|w (DE-627)266890946 \|w (DE-600)1469001-9 \|w (DE-576)253762944 \|7 nnns
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936	b	k	\|a 48.50 \|j Pflanzenproduktion: Allgemeines \|q VZ
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
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Indexfelder

author_variant	y t l ytl z j x zjx y y q yyq z y x zyx m o mo b x bx
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publishDate	2023
allfields	10.1016/j.jcs.2023.103799 doi (DE-627)ELV065992318 (ELSEVIER)S0733-5210(23)00172-8 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Li, Yun-Tong verfasserin (orcid)0000-0002-3071-4333 aut Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength. Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis Xie, Zi-Jie verfasserin aut Qiu, Yan-Yu verfasserin aut Xiao, Zhen-Yi verfasserin aut Obadi, Mohammed verfasserin aut Xu, Bin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 114 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:114 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 114
spelling	10.1016/j.jcs.2023.103799 doi (DE-627)ELV065992318 (ELSEVIER)S0733-5210(23)00172-8 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Li, Yun-Tong verfasserin (orcid)0000-0002-3071-4333 aut Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength. Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis Xie, Zi-Jie verfasserin aut Qiu, Yan-Yu verfasserin aut Xiao, Zhen-Yi verfasserin aut Obadi, Mohammed verfasserin aut Xu, Bin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 114 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:114 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 114
allfields_unstemmed	10.1016/j.jcs.2023.103799 doi (DE-627)ELV065992318 (ELSEVIER)S0733-5210(23)00172-8 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Li, Yun-Tong verfasserin (orcid)0000-0002-3071-4333 aut Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength. Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis Xie, Zi-Jie verfasserin aut Qiu, Yan-Yu verfasserin aut Xiao, Zhen-Yi verfasserin aut Obadi, Mohammed verfasserin aut Xu, Bin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 114 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:114 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 114
allfieldsGer	10.1016/j.jcs.2023.103799 doi (DE-627)ELV065992318 (ELSEVIER)S0733-5210(23)00172-8 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Li, Yun-Tong verfasserin (orcid)0000-0002-3071-4333 aut Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength. Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis Xie, Zi-Jie verfasserin aut Qiu, Yan-Yu verfasserin aut Xiao, Zhen-Yi verfasserin aut Obadi, Mohammed verfasserin aut Xu, Bin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 114 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:114 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 114
allfieldsSound	10.1016/j.jcs.2023.103799 doi (DE-627)ELV065992318 (ELSEVIER)S0733-5210(23)00172-8 DE-627 ger DE-627 rda eng 630 640 660 VZ 48.50 bkl 58.34 bkl Li, Yun-Tong verfasserin (orcid)0000-0002-3071-4333 aut Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength. Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis Xie, Zi-Jie verfasserin aut Qiu, Yan-Yu verfasserin aut Xiao, Zhen-Yi verfasserin aut Obadi, Mohammed verfasserin aut Xu, Bin verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 114 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:114 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.50 Pflanzenproduktion: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 114
language	English
source	Enthalten in Journal of cereal science 114 volume:114
sourceStr	Enthalten in Journal of cereal science 114 volume:114
format_phy_str_mv	Article
bklname	Pflanzenproduktion: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of cereal science
authorswithroles_txt_mv	Li, Yun-Tong @@aut@@ Xie, Zi-Jie @@aut@@ Qiu, Yan-Yu @@aut@@ Xiao, Zhen-Yi @@aut@@ Obadi, Mohammed @@aut@@ Xu, Bin @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	266890946
dewey-sort	3630
id	ELV065992318
language_de	englisch
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author	Li, Yun-Tong
spellingShingle	Li, Yun-Tong ddc 630 bkl 48.50 bkl 58.34 misc Granular cold-water swelling starch misc Modified oat flour misc Oat noodles misc Texture analysis Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
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topic_title	630 640 660 VZ 48.50 bkl 58.34 bkl Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles Granular cold-water swelling starch Modified oat flour Oat noodles Texture analysis
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title	Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
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title_full	Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
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title_sort	structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
title_auth	Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
abstract	The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength.
abstractGer	The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength.
abstract_unstemmed	The oat dough lacks viscoelasticity and hinders its utilization in noodles. In this study, oat flour was modified by ethanol–water treatment, the changes in starch structure and properties during modification, and the influence of modified oat flour on the processing qualities of noodles containing 50% oat flour was investigated. The granular cold–water swelling starch (GCWS) was prepared during the modification, and the A–type starch crystal transformed to the V–type. No endothermic peaks were observed in the DSC thermograms. Modified oat flour has an advantage over oat flour in that it has higher cold water viscosity. As the modified oat flour content rose from 0% to 10%, the tensile strength of dough sheet increased from 345.57 g to 367.19 g, the transverse relaxation time (T 2 ) of water molecules increased. Water absorption of cooked oat noodles rose from 125.18% to 129.32%, with a reduction in cooking loss from 10.12% to 8.97%. The shear force, which indicates the hardness of cooked oat noodles, showed a decline of from 210.83 g to 190.02 g. The mentioned results indicated the ethanol–water treatment prepared GCWS, and that improves the processing quality of dough sheets via the increase of its tensile strength.
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title_short	Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
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author2	Xie, Zi-Jie Qiu, Yan-Yu Xiao, Zhen-Yi Obadi, Mohammed Xu, Bin
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Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles

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