Abstract
Hydrating extruded noodles with boiling water is easy to destroy the starch gel structure, resulting in a high cooking loss rate and a muddy soup. Therefore, this paper investigated the effects of different hydrating conditions, including different soaking temperature (65, 75, 85, 100 °C) and soaking time (10, 15, 20, 25, 30 min), on the quality and in vitro starch digestibility of extruded whole buckwheat noodles. As shown by the results, with the increase of soaking temperature and time, both the water absorption rate and the loss rate of dry matter of noodles increased. The changes of water distribution and starch gel structure after soaking were measured by low-field NMR and scanning electron microscopy. Moreover, the starch digestibility increased, and the predicated glycemic index (pGI) also increased as the soaking temperature and time increased. Considering the above research, soaking at 85 °C for 20 min was determined as a recommended condition of extruded whole buckwheat noodles.
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