Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Dec 22;12(1):55.
doi: 10.3390/foods12010055.

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles

Mengdi Cai  1   2 , Chunxia Shen  2 , Yuhui Li  2 , Shuangli Xiong  1 , Feng Li  2
Affiliations

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles

Mengdi Cai et al. Foods. .

Abstract

To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary structure, short-range order of starch, antioxidant activity, in vitro digestive properties, and estimated glycemic index (eGI) of the noodles were investigated. The results showed that the cooking loss of SDWWNs was significantly lower than that of CDWWNs. The springiness, cohesiveness, gumminess, chewiness, and resilience of SDWWNs reached the maximum, and the tensile strength was significantly increased. The continuity of the gluten network of SDWWNs was reduced, and more holes appeared. The protein secondary structure of the SDWWNs and CDWWNs was mainly dominated by the β-sheet and β-turn, and the differences in the starch short-range order were not significant. Prior to and after the in vitro simulated digestion, the DPPH radical scavenging activity, the hydroxyl radical scavenging activity, and the total reducing power of the SDWWNs were the highest. Although the digested starch content of SDWWNs did not differ significantly from that of CDWWNs, the eGI was significantly lower than that of the CDWWNs and DWNs. Overall, the SDWWNs had certain advantages, in terms of quality characteristics.

Keywords: antioxidant activity; estimated glycemic index; in vitro digestive property; microstructure; protein secondary structure; stone milling; whole wheat noodle.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Inner microstructure of the raw noodles: (A) dried wheat noodle; (B) stone-milled dried whole wheat noodle; (C) commercially dried whole wheat noodle. Figures numbered 1 and 2 were taken at 1000× and 3000× magnification, respectively.
Figure 2
Figure 2
(A) FT-IR spectra of the raw and cooked noodles; (B) The changes of the secondary structure of proteins and short-range ordered structure of the raw and cooked noodles. DWNs, dried wheat noodles; SDWWNs, stone-milled dried whole wheat noodles; CDWWNs, commercially dried whole wheat noodles. Different letters indicate significant differences in the same indicator data (p < 0.05).
Figure 3
Figure 3
In vitro antioxidant activity of the raw and cooked noodles. (A) raw noodles; (B) cooked noodles. DWNs, dried wheat noodles; SDWWNs, stone-milled dried whole wheat noodles; CDWWNs, commercially dried whole wheat noodles. Different letters indicate significant differences in the same indicator data (p < 0.05).
Figure 4
Figure 4
Antioxidant activity of the cooked noodles after the in vitro simulated digestion. (A) DPPH radical scavenging activity; (B) ABTS radical scavenging activity; (C) Hydroxyl radical scavenging activity; (D) Total reducing power. DWNs, dried wheat noodles; SDWWNs, stone-milled dried whole wheat noodles; CDWWNs, commercially dried whole wheat noodles. Different letters indicate significant differences in the same indicator data (p < 0.05).
Figure 5
Figure 5
(A) Digestion progress curves of the cooked noodles; (B) The contents of the RDS, SDS, and RS of the cooked noodles. DWNs, dried wheat noodles; SDWWNs, stone-milled dried whole wheat noodles; CDWWNs, commercially dried whole wheat noodles. Different letters indicate significant differences in the same indicator data (p < 0.05).
See this image and copyright information in PMC

References

    1. Liu J., Yu L.L.L., Wu Y.B. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. J. Agr. Food Chem. 2020;68:12904–12915. doi: 10.1021/acs.jafc.0c00705. - DOI - PubMed
    1. Gomez M., Gutkoski L.C., Bravo-Nunez A. Understanding whole-wheat flour and its effect in breads: A review. Compr. Rev. Food Sci. F. 2020;19:3241–3265. doi: 10.1111/1541-4337.12625. - DOI - PubMed
    1. Cappelli A., Oliva N., Cini E. Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci. Technol. 2020;97:147–155. doi: 10.1016/j.tifs.2020.01.008. - DOI
    1. Pagani M.A., Giordano D., Cardone G., Pasqualone A., Casiraghi M.C., Erba D., Blandino M., Marti A. Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods. 2020;9:1035. doi: 10.3390/foods9081035. - DOI - PMC - PubMed
    1. Albergamo A., Bua G.D., Rotondo A., Bartolomeo G., Annuario G., Costa R., Dugo G. Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products. J. Food Compos. Anal. 2018;66:212–220. doi: 10.1016/j.jfca.2017.12.026. - DOI

LinkOut - more resources