Abstract
This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time. EHBF improved the color and springiness of fresh wet noodles and decreased their cooking time and light transmittance relative to the color and springiness of the noodles in the control group. Notably, noodles with 20% EHBF showed a compact microstructure and received the highest sensory evaluation score. Adding EHBF lowered the estimated glycemic index of fresh wet noodles by reducing rapidly digestible starch and increasing slowly digestible starch and resistant starch contents. Thus, EHBF is a promising functional ingredient for enhancing the quality of fresh wet noodles.