Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous <i>Tartary</i> buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with <i...

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Autores principales:	Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pasting properties dough rheology microstructure water distribution gel-entrapped network Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c817eab4fce4468a991b6342f4434283
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spelling	oai:doaj.org-article:c817eab4fce4468a991b6342f44342832021-11-25T17:34:15ZInfluence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles10.3390/foods101126932304-8158https://doaj.org/article/c817eab4fce4468a991b6342f44342832021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2693https://doaj.org/toc/2304-8158Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous <i>Tartary</i> buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with <i>Tartary</i> buckwheat flour in different proportions (10–40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensile strength. Furthermore, there was no difference in cooking loss between noodles with 30% and 40% ES addition. The microstructure and water distribution of the noodles prepared by blended flour indicated that the gel-entrapped structure organized by the higher content ES could be closely related to the above results. In conclusion, higher ES could contribute to improving the processing properties and quality of noodles.Xiao-Miao HanJun-Jie XingXiao-Na GuoKe-Xue ZhuMDPI AGarticlepasting propertiesdough rheologymicrostructurewater distributiongel-entrapped networkChemical technologyTP1-1185ENFoods, Vol 10, Iss 2693, p 2693 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pasting properties dough rheology microstructure water distribution gel-entrapped network Chemical technology TP1-1185
spellingShingle	pasting properties dough rheology microstructure water distribution gel-entrapped network Chemical technology TP1-1185 Xiao-Miao Han Jun-Jie Xing Xiao-Na Guo Ke-Xue Zhu Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
description	Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous <i>Tartary</i> buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with <i>Tartary</i> buckwheat flour in different proportions (10–40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensile strength. Furthermore, there was no difference in cooking loss between noodles with 30% and 40% ES addition. The microstructure and water distribution of the noodles prepared by blended flour indicated that the gel-entrapped structure organized by the higher content ES could be closely related to the above results. In conclusion, higher ES could contribute to improving the processing properties and quality of noodles.
format	article
author	Xiao-Miao Han Jun-Jie Xing Xiao-Na Guo Ke-Xue Zhu
author_facet	Xiao-Miao Han Jun-Jie Xing Xiao-Na Guo Ke-Xue Zhu
author_sort	Xiao-Miao Han
title	Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
title_short	Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
title_full	Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
title_fullStr	Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
title_full_unstemmed	Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
title_sort	influence of the addition of extruded endogenous <i>tartary</i> buckwheat starch on processing and quality of gluten-free noodles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c817eab4fce4468a991b6342f4434283
work_keys_str_mv	AT xiaomiaohan influenceoftheadditionofextrudedendogenousitartaryibuckwheatstarchonprocessingandqualityofglutenfreenoodles AT junjiexing influenceoftheadditionofextrudedendogenousitartaryibuckwheatstarchonprocessingandqualityofglutenfreenoodles AT xiaonaguo influenceoftheadditionofextrudedendogenousitartaryibuckwheatstarchonprocessingandqualityofglutenfreenoodles AT kexuezhu influenceoftheadditionofextrudedendogenousitartaryibuckwheatstarchonprocessingandqualityofglutenfreenoodles
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Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

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