Changes In White Salted Noodle Quality by Substituting Barley (Hordeum vulgare L.) Flour.

Barley is an excellent source of dietary fiber, β-glucan, which confers a number of health benefits.  Replacing wheat flour with barley flour could improve the nutritional value of wheat flour products.  The objectives were to process white salted noodle from the composite flour of barley and wheat, and to examine the changes in noodle quality by replacing barley flour.  Materials were regular type of barley cv. Saessal(SS), waxy type of Saechal(SC), and specialty barley cv. Boseokchal(BSC) with purple color and Daeahnchal(DAC) with higher lysine content.  Wheat cv. Keumkang(KK) was used as the base flour.  Composite flour(CF) was prepared by substituting barley flour at 10, 20, 30% level.  Noodle was made with optimum water absorption according to the AACC method.  Protein and ash were higher in the CF with BSC and DAC ranging from 15.51-16.34 and 0.82-1.31(%), respectively.  The β–glucan content increased from 0.71 to 2.19% as the increase of substitution of barley flour regardless of barley cultivars.  Replacing with BSC in which deep purple color was imparted on its bran layer, could provide anthocyanin, ranging from 18 to 54 (ug/g).  Substituting DAC could increase lysine content from 0.56 to1.6 (g/100g).  Amylogram measurement indicated that the maximum viscosity of CF with DAC was significantly lower(41~69 BU) as compared to wheat flour (145.67 BU) and other barley flour mixture(134~347 BU).  Lightness of noodle dough sheet depends significantly on barley cultivar.  The CF with BSC and DAC provided lower L value, suggesting darker color compared to those with SS and SC.  Texture was also influenced by cultivars, showing slight variation on firmness, cohesiveness and chewiness.  The results indicated that substituting barley flour up to 30% would be an effective way to increase the dietary fiber and functional components without a significant texture changes in noodle products.