Effect of Micronized Buckwheat 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.issn1002-0306.2022030048

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 69-74. > DOI: 10.13386/j.issn1002-0306.2022030048

SHI Jianbin, SUI Yong, CAI Sha, et al. Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality[J]. Science and Technology of Food Industry, 2023, 44(2): 69−74. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030048.

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Effect of Micronized Buckwheat 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: March 03, 2022
Available Online: November 09, 2022

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Abstract

Abstract

Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically studied. The results indicated that sucrose SRC, sodium carbonate SRC and lactic acid SRC significantly increased with the increasing of micronized buckwheat powder addition (P<0.05), which was 182.69%, 223.02%, 177.98% with 20% addition, respectively. The peak viscosity, valley viscosity, and final viscosity of mixed powder decreased firstly and then increased, and the lowest values were 242.00, 202.00 and 408.50 cP when the addition was 12%. The addition ranged from 0 to 20%, the water absorption rate of dough increased from 56.80% to 60.50%. However, the development and stability time decreased with addition of micronized buckwheat from 3.34 to 2.40 min, 5.87 to 4.61 min, respectively. Gelatinization property, thermal stability and setback value of the dough decreased with the increase of micronized buckwheat powder addition. The hardness, viscosity and resilience of noodles increased firstly and then decreased with the increasing of micronized buckwheat powder addition.
- buckwheat,
- superfine grinding,
- dough,
- noodles,
- cooking characteristics,
- texture property

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