Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.

Xiao-Miao Han,Jun-Jie Xing,Xiao-Na Guo,Ke-Xue Zhu

doi:10.3390/foods10112693

Xiao-Miao Han, Jun-Jie Xing + Show 2 more

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https://doi.org/10.3390/foods10112693

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Abstract

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour in different proportions (10–40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensile strength. Furthermore, there was no difference in cooking loss between noodles with 30% and 40% ES addition. The microstructure and water distribution of the noodles prepared by blended flour indicated that the gel-entrapped structure organized by the higher content ES could be closely related to the above results. In conclusion, higher ES could contribute to improving the processing properties and quality of noodles.

Highlights

In recent decades, pseudo-cereals have attracted increasing interest due to the growing realization of their potential as health foods [1]
The solubility of the 30% E-F and 40% E-F blended flours at 90 ◦C was not significantly different from the corresponding solubility at 25 ◦C. These results suggest that higher levels of flour paste showed a gradual increase, and R2 was closer to 1 as the extruded starch increased, which indicated that the consistency of the blended flour increased and exhibited non-Newtonian fluid behavior
Blended flour was prepared by mixing extruded Tartary buckwheat starch and Tartary buckwheat flour and was used to make gluten-free noodles

Summary

Introduction

Pseudo-cereals have attracted increasing interest due to the growing realization of their potential as health foods [1]. The preparation of gluten-free/high-content Tartary buckwheat noodles has always attracted the attention of research scholars [4,5]. Owing to its cold-water-swelling capacity and desirable pasting and texturizing properties, extruded Tartary buckwheat starch (ES) could be used as a thickener for gluten-free Tartary buckwheat noodles [8,9]. The gluten-free Tartary buckwheat noodles were successfully prepared by adding ES (30%), which formed the cold gel [9]. Studies on the effect of extruded starch addition on the processing and quality of gluten-free noodle sheets have not been investigated. The internal relationship among the swelling capacity and viscosity of blended flour, rheological properties of the dough, and the quality of gluten-free noodles needs to be further explored

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