关键词: 青稞粉；热加工；谷朊粉；面条品质

Abstract: In this study, the effect of partial replacement of wheat flour with native and thermally processed whole grain highland barley flour on the quality of noodles was investigated by scanning electron microscopy and texture analyzer. Further, we examined the effect of addition of wheat gluten on improving the quality of noodles incorporated with highland barley flour. The results showed that the resistant starch content of highland barley flour was increased from 21.95% to 39.17% and 34.08% after heat moisture treatment and dry heat treatment, respectively. Decreasing the substitution level from 70% to 30% increased the microstructure compactness of noodles incorporated with native, heat-moisture-treated or dry-heat-treated highland barley flours, reduced the cooked breaking rate, and improved the cooking and texture properties. The cooking and texture properties of noodles incorporated with 50% highland barley flour and 5% wheat gluten were comparable to those of pure wheat flour noodles, confirming the feasibility of partially replacing wheat flour with heat-moisture-treated or dry-heat-treated highland barley flours in noodle making. This study provides a theoretical basis and basic data for developing high-quality, nutritious noodles incorporated with highland barley flour.

Key words: highland barley flour; thermal processing; wheat gluten; noodle quality