Effects of flour dynamic viscosity on the quality properties of buckwheat noodles. (1st March 2019)

• Record Type: Journal Article
• Authors: Wang, Ruibin; Li, Ming; Chen, Siqian; Hui, Ying; Tang, Aoxing; Wei, Yimin
• Is Part Of: Carbohydrate polymers. Volume 207(2019)
• Page Start: 815
• Page End: 823
• Publication Date: 2019-03-01
• Subjects: RBN buckwheat noodles with raw buckwheat flour -- MBNs buckwheat noodles with extruded buckwheat flours -- MBN-L modified buckwheat noodles with low-dynamic-viscosity flour -- MBN-M modified buckwheat noodles with medium-dynamic-viscosity flour -- MBN-H modified buckwheat noodles with high-dynamic-viscosity flour -- SEC size-exclusion chromatography -- LF-NMR low-field nuclear magnetic resonance -- SEM scanning electron microscope -- FTIR Fourier transform infrared spectroscopy -- ATR attenuated total reflectance -- DSC diffenential scanning calorimetry -- Rh hydrodynamic radius -- Vh hydrodynamic volume -- Rh¯ average Rh -- DP dege of polymerization -- Ap amylopectin -- Am amylose -- AUC area under the curve -- T2 transverse relaxation times -- A2 peak area -- CPMG Carr-Purcell-Meiboom-Gill -- TE echo time -- NE the number of echo -- TBW tightly bound water -- SBW softly bound water -- FW free water; Buckwheat noodle -- Extrusion -- Dynamic viscosity -- Molecular structure -- Starch/protein distribution; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2018.09.048
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: Extrusion treatments greatly increased buckwheat ratio of buckwheat noodles. More mobile water within MBNs facilitated gluten network formation. Extruded buckwheat flours with varied dynamic viscosities behave like water or glue. Variance in noodle eating qualities can be explained by starch/protein distribution. Abstract: 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.