Effect of two hydrophilic gums or two modified starches on rheological properties of highland barley-wheat dough

The highland barley flour and wheat flour in the proportion(7∶3) were mixed to prepare basic flour of highland barley-wheat. Xanthan gum(XG),guar gum(GG),acetylated distarch phosphate from potato starch(ADP-PS) and acetylated distarch phosphate from cassava starch(ADP-CS) were added to the basic flour in different proportions. The rheological properties of highland barley-wheat basic dough was studied with two hydrophilic colloid or two acetylated distarch phosphate using Mixolab. The results showed that the two kinds of water-soluble colloids or acetylated distarch phosphate could improve rheological properties of barley-wheat basic dough. The GG and ADP-CS significantly reduced the absorption of barley-wheat basic dough( p <0.05). GG and ADP-PS were more effective in shortening dough development time. ADP-PS slightly increased stability time. In the protein weakening,starch gelatinization,thermal stability of starch gelatinization and recovery properties of starch,the two kinds of colloids played a diminished role. The weakening effect of ADP-CS in these areas than ADP-PS was more evident. According to the rheological properties of both hydrophilic colloid and two acetylated distarch phosphate in barley- wheat basic dough and standard of noodles,GG and ADP-CS could be used to produce barley noodles.