The effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white‐salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45–65, 65–105 and >105 μm. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 μm particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.

中文翻译：

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白藜芦醇可改变白盐面条的质地并提供营养益处

研究了白藜芦醇（RSV）对分馏小麦面粉和相应煮熟的白盐面条质量的影响。商业小麦粉被分为四个粒径组，分别为<45、45–65、65–105和> 105μm。将RSV以三种不同的含量加入到分馏面粉中。通过添加RSV，在四个粒径组中的每一个中，溶胀力均增加。RSV为0.5％导致快速消化的淀粉减少，而缓慢消化的淀粉增加。除粒径> 105μm的颗粒组外，抗氧化剂的能力随RSV的添加而增加，而后者的氧自由基吸收能力值有所下降。较小的粒径可以增加抗氧化剂的能力，但是非常小的粒径可以降低抗氧化剂的能力。添加RSV可以提高抗拉强度，并降低煮熟面条的硬度。这项研究表明，在小麦粉中添加白藜芦醇有可能带来质量和健康益处。