Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality

Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality

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...

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Veröffentlicht in:Shipin gongye ke-ji 2022-05, Vol.43 (9), p.172-177
Hauptverfasser: Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI
Format: Artikel
Sprache:chi
Schlagworte:
buckwheat
extrusion treatment
noodle properties
solvent retention capacity
thermal mechanical characteristics
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Zusammenfassung: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
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2021080102