Processing properties of corn flour and quality of fresh wet corn–wheat noodles: Comparison of ultrasonic-assisted nixtamalization wet milling with traditional milling methods

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-25 DOI:10.1016/j.lwt.2025.118554

Yanfei Mu , Jiannan Yan , Jiale Gao , Fangxiao Xing , Qianqian Gu , Chengbin Zhao , Jingsheng Liu

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Abstract

Corn flour was prepared by dry milling (DM), semi-dry milling (SDM), wet milling (WM), nixtamalization wet milling (NWM), and ultrasonic-assisted nixtamalization wet milling (UNWM). The effects of different milling methods on the processing properties of corn flour and the quality of fresh wet corn–wheat noodles were investigated. UNWM reduced the average particle size of corn flour and increased its enthalpy. Compared with corn flour obtained by other milling methods, UNWM corn flour underwent more effective pasting and exhibited the highest viscoelasticity, consistency, and shear stress, showing enhanced gel strength, water-holding capacity, good thixotropy, and improved processing adaptability. Compared with NWM, UNWM had a higher milling efficiency. In addition, the cooking, textural, tensile, and color properties of the UNWM fresh wet noodles improved, and their sensory score was higher than that of the other fresh wet corn–wheat noodles. Therefore, UNWM can efficiently prepare corn flour with superior processing properties, thereby improving the quality of fresh wet corn–wheat noodles and providing theoretical and technical support for producing high-quality fresh wet noodles.

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玉米粉的加工特性及鲜湿玉米麦粉的品质：超声辅助湿法粉碎与传统粉碎方法的比较

采用干磨法（DM）、半干磨法（SDM）、湿磨法（WM）、湿磨法（NWM）和超声辅助湿磨法（UNWM）制备玉米粉。研究了不同碾磨方式对玉米粉加工性能和鲜湿玉米粉面品质的影响。UNWM降低了玉米粉的平均粒径，提高了其焓。与其他碾磨方法得到的玉米粉相比，UNWM玉米粉糊化效果更好，粘弹性、稠度和剪切应力最高，凝胶强度、持水性增强，触变性好，加工适应性提高。与NWM相比，UNWM具有更高的铣削效率。此外，UNWM鲜湿面条的烹调性能、质地性能、拉伸性能和颜色性能均有改善，其感官评分高于其他鲜湿玉米小麦面条。因此，UNWM可以高效制备加工性能优越的玉米粉，从而提高鲜湿玉米麦面质量，为生产优质鲜湿面提供理论和技术支持。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.