Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

Hyun Jung Chung, Ahra Cho, Seung Taik Lim

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.

Original languageEnglish
Pages (from-to)342-347
Number of pages6
JournalLWT - Food Science and Technology
Volume47
Issue number2
DOIs
Publication statusPublished - 2012 Jul 1

Fingerprint

noodles
brown rice
Triticum
Hot Temperature
heat
wheat
Flour
Cooking
cooking quality
rice flour
pasting properties
Viscosity
viscosity
Tensile Strength
Hardness
tensile strength
wheat flour
hardness
Oryza
texture

Keywords

  • Cooking and textural properties
  • Germinated brown rice
  • Heat-moisture treatment
  • Noodle

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. / Chung, Hyun Jung; Cho, Ahra; Lim, Seung Taik.

In: LWT - Food Science and Technology, Vol. 47, No. 2, 01.07.2012, p. 342-347.

Research output: Contribution to journalArticle

@article{6a19cbde35784bec913a93eb04c45a91,
title = "Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle",
abstract = "Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.",
keywords = "Cooking and textural properties, Germinated brown rice, Heat-moisture treatment, Noodle",
author = "Chung, {Hyun Jung} and Ahra Cho and Lim, {Seung Taik}",
year = "2012",
month = "7",
day = "1",
doi = "10.1016/j.lwt.2012.01.029",
language = "English",
volume = "47",
pages = "342--347",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",
number = "2",

}

TY - JOUR

T1 - Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle

AU - Chung, Hyun Jung

AU - Cho, Ahra

AU - Lim, Seung Taik

PY - 2012/7/1

Y1 - 2012/7/1

N2 - Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.

AB - Effect of heat-moisture treatment of germinated brown rice (GBR) on the texture and cooking quality of the noodles containing mixtures of wheat and GBR flours was investigated. With the increase in GBR content, hardness and tensile strength of the composite noodles decreased and cooking loss and water absorption increased. Pasting viscosity of the flour mixtures was significantly decreased by increasing the amount of GBR. Heat-moisture treatment of GBR (17 or 20 g/100 g moisture at 100 °C for 4 h), however, apparently increased the pasting viscosity and improved the texture and cooking quality of the composite noodles. The mixture of wheat and a treated GBR (1:1 weight ratio) showed a pasting viscosity similar to pure wheat flour. The noodle containing the heat-moisture treated GBR flours showed the lower cooking loss, and higher hardness and tensile strength than the noodle containing untreated counterparts. Among the treated GBR flours tested, the GBR treated at 100 °C for 4 h at a moisture level of 17 g/100 g was the most acceptable in terms of cooking quality and textural property, close to those of the noodle of pure wheat flour. Substitution with the heat-moisture treated GBR, however, made the noodle darker because of thermal discoloration of GBR.

KW - Cooking and textural properties

KW - Germinated brown rice

KW - Heat-moisture treatment

KW - Noodle

UR - http://www.scopus.com/inward/record.url?scp=84858702360&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84858702360&partnerID=8YFLogxK

U2 - 10.1016/j.lwt.2012.01.029

DO - 10.1016/j.lwt.2012.01.029

M3 - Article

VL - 47

SP - 342

EP - 347

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 2

ER -