ArticleFoods (Basel, Switzerland)2023
Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Qingke flavor characteristics and formation mechanisms: volatile metabolites and their changes from raw material to diverse product.Frontiers in nutrition · 2026Review
- Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles.Foods (Basel, Switzerland) · 2025Article
- Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.Frontiers in nutrition · 2025Article
- Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.Food science & nutrition · 2024Article
- Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes.Foods (Basel, Switzerland) · 2024Article
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4 authors.
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Abstract
To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.
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