Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

文献类型： 外文期刊

第一作者： Wang, Ruibin

作者： Wang, Ruibin;Li, Ming;Wei, Yimin;Chen, Siqian;Hui, Ying;Tang, Aoxing

作者机构：

关键词： Buckwheat noodle; Extrusion; Dynamic viscosity; Molecular structure; Starch/protein distribution

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2019 年 207 卷

页码：

收录情况： SCI

摘要： Buckwheat noodles processing with higher ratio of buckwheat flour is very challenging while using conventional noodle processing techniques. The mechanism of how extruded buckwheat flours can increase the addition ratio, modify the noodle cooking, and eating qualities were explored. The molecular structures of extruded buckwheat flours with different dynamic viscosities were analyzed using size-exclusion chromatography, and the water status/distribution, morphologies and starch/protein distribution of buckwheat noodles with raw or extruded buckwheat flours (RBN/MBNs) were investigated using low-field nuclear magnetic resonance, scanning electron microscopy and Fourier transform infrared spectroscopy microscope. MBNs showed lower breakage ratio, higher hardness, elasticity, and total sensory score than those of RBN. In addition, medium-dynamic-viscosity extruded buckwheat flour contributed to a continuous gluten network and even starch/protein distribution of noodles, with better cooking and eating properties. Extruded buckwheat flour with dynamic viscosity higher than 7.37 Pa s functioned as adhesives, which can hold starch granules and other components within flours together.

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