Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution i...

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Autores principales:	Shuping Zou, Lijuan Wang, Aili Wang, Qian Zhang, Zaigui Li, Ju Qiu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cooking quality cooking temperature moisture distribution whole Tartary buckwheat noodles Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b326529b86c8420fba319d8c88926208
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spelling	oai:doaj.org-article:b326529b86c8420fba319d8c889262082021-11-25T17:32:24ZEffect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat10.3390/foods101125432304-8158https://doaj.org/article/b326529b86c8420fba319d8c889262082021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2543https://doaj.org/toc/2304-8158While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.Shuping ZouLijuan WangAili WangQian ZhangZaigui LiJu QiuMDPI AGarticlecooking qualitycooking temperaturemoisture distributionwhole Tartary buckwheat noodlesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2543, p 2543 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cooking quality cooking temperature moisture distribution whole Tartary buckwheat noodles Chemical technology TP1-1185
spellingShingle	cooking quality cooking temperature moisture distribution whole Tartary buckwheat noodles Chemical technology TP1-1185 Shuping Zou Lijuan Wang Aili Wang Qian Zhang Zaigui Li Ju Qiu Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
description	While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
format	article
author	Shuping Zou Lijuan Wang Aili Wang Qian Zhang Zaigui Li Ju Qiu
author_facet	Shuping Zou Lijuan Wang Aili Wang Qian Zhang Zaigui Li Ju Qiu
author_sort	Shuping Zou
title	Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
title_short	Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
title_full	Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
title_fullStr	Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
title_full_unstemmed	Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
title_sort	effect of moisture distribution changes induced by different cooking temperature on cooking quality and texture properties of noodles made from whole tartary buckwheat
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b326529b86c8420fba319d8c88926208
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Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

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