Abstract
The mechanism by which the heat-moisture induction of a gel-entrapped network affects the texture of Tartary buckwheat noodles was explored by studying starch gelatinisation, starch crystallinity and molecular weight, proton mobility, and microstructure of noodles prepared from extruded starch (ES) and Tartary buckwheat flour during cooking. Noodles with higher ES content showed higher hardness and chewiness during cooking for 4.5 min, whereas the hardness was reduced after optimal cooking.Starch-lipid complexes (SLCs) collapsed and the entrapped networks were disrupted during optimal cooking, while overcooking led to the escape of starch molecules from the noodles and reduced the textural hardness. Proton migration and microstructure evaluations confirmed that water migration was stronger and more cavities appeared in the gel-entrapped network of noodles overcooking. Therefore, the disintegration of SLCs and the appearance of cavities in the gel-entrapped network were closely associated with the deterioration of the texture of noodles.
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