Abstract
Pre-gelatinized starches were added to solve the problem of an easily broken noodle belt in the processing of noodles with high value-added Tartary buckwheat. The fine structure and physicochemical properties of different pre-gelatinized starches, namely, drum-dried tapioca starch (DDTS), extrusion-cooked maize starch (ECMS), and drum-dried maize starch (DDMS), were investigated. The microstructure, water status/distribution, texture, and mechanism of improving high value-added Tartary buckwheat noodle with different proportions of DDTS, ECMS, and DDMS were studied. Results showed that the three kinds of pre-gelatinized starches significantly improved the tensile strength of Tartary buckwheat dough sheet, and dough sheets prepared with DDTS had the highest tensile strength. Gel textural properties of DDMS were significantly higher than those of DDTS and ECMS. DDTS exhibited a higher proportion of long amylopectin (DP37-100) and higher average chain length of amylopectin, giving it a higher viscosity and water absorption index (WAI) than the other samples. The addition of pre-gelatinized starch promoted the adhesion among the components in noodle dough, thereby improving its tensile strength. In summary, DDTS was better than DDMS and ECMS in increasing the processing quality of high value-added Tartary buckwheat noodles by enhancing the formation of starch gel and its cross-links with the gluten network.
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