文献类型： 外文期刊

作者： Zou, Shuping ¹ ; Wang, Lijuan ³ ; Wang, Aili ⁴ ; Zhang, Qian ² ; Li, Zaigui ¹ ; Qiu, Ju ³ ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua Dong Lu, Beijing 100083, Peoples R China

2.Xinjiang Acad Agr Sci, Res Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China

3.China Agr Univ, Dept Nutr & Hlth, 17 Qinghuadonglu, Beijing 100083, Peoples R China

4.Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Chengdu 610106, Peoples R China

关键词： cooking quality; cooking temperature; moisture distribution; whole Tartary buckwheat noodles

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2021 年 10 卷 11 期

页码：

收录情况： SCI

摘要： While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality-neither gluten-free noodles nor whole Tartary buckwheat noodles-have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 & DEG;C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 & DEG;C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 & DEG;C to 110 & DEG;C. The main positive attribute of noodles cooked at 70 & DEG;C might be their high uniform moisture distribution during cooking. Cooking at 70 & DEG;C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.