Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Abstract

In this study, buckwheat flour was modified by improved extrusion cooking technology (IECT) under temperature of 70–100 °C and moisture content of 30%−58%. The structure, digestibility, and morphology of modified buckwheat flour (MBF) was characterized. The effects of MBF addition on properties of whole buckwheat flour dough and quality of whole buckwheat noodles were investigated. The results showed that IECT destroyed the granular structure, decreased the crystallinity, improved the digestibility, and induced formation of starch network. Microstructure of extruded strips at 70 °C and moisture content of 30% by scanning electron microscopy showed that MBF promoted the formation of continuous dough structure. Mixolab and dynamic rheometry measurements showed that MBF enhanced the stability and viscoelastic properties of the dough. The cooking loss and broken rate of whole buckwheat noodles with MBF were decreased significantly, and the texture properties were improved remarkably. This study presents a new way for processing whole buckwheat noodles. • Improved extrusion modified the physiochemical properties of buckwheat flour. • Modified buckwheat flour promoted the formation of continuous dough structure. • Modified buckwheat flour enhanced the dough stability and viscoelastic property. • Desired cooking and texture quality was obtained for whole buckwheat noodles. • This study presents a new way for processing whole buckwheat noodles.