Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill.

Jeongeon Kim, Hyungseop Kim, Eunji Lee, Yujin Moon, Meera Kweon

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Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 authors.

Jeongeon KimDepartment of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.

Hyungseop KimDepartment of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.

Eunji LeeDepartment of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.

Yujin MoonDepartment of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.

Meera KweonDepartment of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241 Korea.ORCID 0000-0003-3073-6898

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study explores the impact of milling methods on the quality and noodle-making performance by comparing jet-milled (WF-JM) and ultra-centrifugally milled (WF-UM) purple-colored whole wheat flours. WF-JM exhibits smaller starch granules and a fragmented protein matrix attributed to the increased milling pressure. Physicochemical analyses reveal lower moisture and higher damaged starch in WF-JM. Rheological analyses show lower viscosity in the WF-JM blends. The mixograph results reveal weaker dough-mixing stability and strength for WF-JM. Cooked noodles from WF-JM are uneven, in contrast to uniform WF-UM strands. Blending WF-UM enhances noodle quality. Overall, the noodle-making performance for WF-JM was inferior compared to WF-UM, confirming the significantly negative impact of damaged starch and fragmented protein matrix in whole wheat flour than the positive effect of particle size. This study highlights the complex interplay between milling methods, particle size, and physicochemical attributes, providing insights for optimizing whole wheat flour processing and product quality.

Indexed as

Damaged starchNoodle-making performanceParticle sizeWhole wheat flour

Identifiers

PMID39220312

DOI10.1007/s10068-024-01569-1

PMCPMC11364735

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.