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
Autor*in: |
Li, Yun-Tong [verfasserIn] Xie, Zi-Jie [verfasserIn] Qiu, Yan-Yu [verfasserIn] Xiao, Zhen-Yi [verfasserIn] Obadi, Mohammed [verfasserIn] Xu, Bin [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2023 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Journal of cereal science - London : Academic Press, 1983, 114 |
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Übergeordnetes Werk: |
volume:114 |
DOI / URN: |
10.1016/j.jcs.2023.103799 |
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Katalog-ID: |
ELV065992318 |
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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 | |
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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 |
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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 |
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Li, Yun-Tong @@aut@@ Xie, Zi-Jie @@aut@@ Qiu, Yan-Yu @@aut@@ Xiao, Zhen-Yi @@aut@@ Obadi, Mohammed @@aut@@ Xu, Bin @@aut@@ |
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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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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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Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles |
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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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Li, Yun-Tong 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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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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