Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality

SHI Jianbin; SUI Yong; CAI Sha; HE Jianjun; XIONG Tian; FAN Chuanhui; CHEN Xueling; JIA Zhiwen; WANG Shaohua; CAI Fang; JIANG Xiujun; MEI Xin

doi:10.13386/j.issn1002-0306.2021080102

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 172-177. > DOI: 10.13386/j.issn1002-0306.2021080102

SHI Jianbin, SUI Yong, CAI Sha, et al. Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality[J]. Science and Technology of Food Industry, 2022, 43(9): 172−177. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080102.

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Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality

1.
Institute of Agro-Product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China
2.
Hubei Jinyinfeng Food Co., Ltd., Suizhou 441300, China

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Received Date: August 10, 2021
Available Online: March 20, 2022

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Abstract

Abstract

To clarify the effects of extruded buckwheat on the dough properties and noodle quality of buckwheat-wheat flour, the solvent retention capacity (SRC), gelatinization, thermo-mechanical properties, cooking characteristics, texture characteristics were comprehensively studied. The results showed that sucrose, sodium carbonate and lactic acid SRC significantly increased with the addition of buckwheat flour (P<0.05). However, peak viscosity, minimum viscosity, breakdown value, final viscosity and setback value decreased significantly (P<0.05). The water absorption, weakening degree C₁-C₂ of dough increased significantly with the addition of extruded buckwheat. However, the gelatinization characteristic C₃-C₂value, setback C₅-C₄ value, develoment and stability time decreased with the addition of extruded buckwheat. Cooking water absorption of noodle decreased with the addition of extruded buckwheat. However, the shear force, tensile strength, hardness and chewiness increased with the addition of extruded buckwheat.
- buckwheat,
- extrusion treatment,
- solvent retention capacity,
- thermal mechanical characteristics,
- noodle properties

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References

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