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- W1968552511 abstract "ABSTRACT Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull-less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β-glucan of the wheat flour, offering potential health benefits. The HB-enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness..." @default.
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- W1968552511 date "2006-03-01" @default.
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- W1968552511 title "Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull-less Barley Genotypes of Diverse Amylose Content" @default.
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- W1968552511 doi "https://doi.org/10.1094/cc-83-0202" @default.
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