Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality

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.