Effects of Mixed Flour of Coarse Grain,Waxy Wheat,and Common Wheat on Dough Characteristics and Noodle Quality
Coarse grain noodles offer distinct flavor and boast nutritional and health benefits.To expand the utilization of waxy wheat and improve the nutritional profile of noodles,two types of coarse grain flour(purple potato flour and tartary buckwheat flour)and two types of waxy wheat flour were combined with Special Grade 1 Flour,respectively.The effects of coarse grain flour and waxy wheat flour on the physicochemical properties of flour and noodle quality were analyzed.The results indicated that,compared with the addition of tartary buck-wheat flour,purple potato flour had lower total starch content and stable time,while amylose content,absorp-tion,and noodle score were higher.With an increase in the proportion of waxy wheat,the total starch content in-creased,while amylose content,peak viscosity,and rebound value of flour decreased,and noodle score in-creased.The incorporation of strong gluten waxy wheat flour proved more effective in enhancing the quality of coarse grain noodles,with the highest comprehensive score achieved when blending 30%Yangnuo 2 and 15%purple sweet potato flour.
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