Abstract
Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70–100 °C extrusion temperature and 30%–70% moisture content. The effects of extrusion parameters on the structure, morphology, physiochemical and nutritional properties of modified buckwheat flour (MBF) were studied. Results showed that IECT treatment destructed the granular and crystalline structure of starch, induced formation of starch network, and transferred the fractal structure of buckwheat starch from surface to mass. The results of water absorption index were found to be significantly increased and highly correlated with the fractal dimension. MBF samples showed remarkably different pasting properties, a high retention rate of functional components and desired physical properties. The MBF products obtained is promising to be used as food ingredients with potential use in whipped doughs, noodles, ready-to-eat breakfast cereals, bread, and gluten-free products.
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