Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour

Abstract

This study aimed to verify the potential of superfine grinded (SGF) and extruded black soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared to the 80-mesh screen black soybean flour (80-MF). The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Especially, EF presented a stronger effect on the mixing behavior of dough as compared to 80-MF and SGF at the same addition level. However, the maximum addition of EF was only 15% in the process of noodle preparation due to the effect of pre-gelatinized starch after the extrusion treatment. Furthermore, in comparison with 80-MF, it was found that SGF and EF significantly reduced the optimal cooking time, broken ratio, cooking loss, as well as improved the texture and sensory evaluation of noodles. The comprehensive analysis showed that noodles with 20% SGF content were the most acceptable. This study provides a crucial reference not only for noodle manufacturers but also for customers who prefer functional food.