Physicochemical properties of five kinds of naked barley flour and the effects on noodles quality

ObjectiveBy studying the relationship of properties of naked barley flour and its noodle quality,suitable naked barley flour to make noodles was screened to provide basis for the raw material selection of naked barley noodles.MethodBlack naked barley,Dongchen naked barley,Tongmai 6,Tongmai 8 and Jiangsu naked barley 2 were used as raw materials. Their chemical compositions,swelling power and solubility,pasting properties and noodle qualities were studied,and correlations between their physicochemical properties and their noodle qualities was analyzed.ResultSig-nificant differences in composition from the five kinds of naked barley flour were observed. Tongmai 6 exhibited signifi-cantly higher starch,crude protein and fat contents than other flours(P<0.05,the same below),but significantly lower am-ylose/amylopectin ratio. Dongchen naked barley and Tongmai 8 exhibited significantly higher crude fiber content than other flours. Ash content of black naked barley,Dongchen naked barley and Tongmai 8 was high,but there was no signifi-cantly differences among them(P>0.05). Solubility of Dongchen naked barley at different bath temperatures were higher than other flours. Swelling power of Tongmai 6 was higher at 85-95℃than those from other varieties. Significant diffe-rences in pasting properties from five kinds of naked barley flours were observed,the correlations between peak viscosity of five kinds of naked barley powder and final viscosity,setback and valley viscosity were extremely significant positive (P<0.01,the same below). The correlation between final viscosity and setback,valley viscosity was extremely significant positive,and that between final viscosity and and peaktime,between peak time and setback,valley viscosity was signifi-cant positive. The noodles processed by Tongmai 6 had the highest sensory score,the lowest cooking loss rate and spacing rate. The sensory score of noodles was significantly positively related to total starch content,but significantly inversely re-lated to amylose/amylopectin ratio and solubility. The correlations between spacing rate of noodle and peak viscosity,final viscosity and setback were extremely significant negative,and that between spacing rate and valley viscosity were signifi-cantly negative.ConclusionTongmai 6 is the most suitable variety to make naked barley noodles by comprehensive com-parison.