Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage

Abstract

Buckwheat freshness plays a key role in the qualities of noodles. The present study focuses on the protective effects of superheated steam (SS) processing on the quality deterioration of noodles made from stored buckwheat grains. Changes of the volatile compounds, lipid degrading enzymes, pasting properties, farinograph characteristics of buckwheat grains, together with the cooking qualities and texture profiles of buckwheat noodles were investigated. Results suggested that 3-methyl-butyraldehyde and hexanal were the markers of lipid oxidation and flavor change of buckwheat grains during storage. SS treatment inactivated lipase, lipoxygenase and peroxidase and affected the generation of off-flavor volatile compounds of buckwheat grains, thus retarded the flavor deterioration of buckwheat noodles made from stored buckwheat. Storage significantly (P < 0.05) decreased the pasting viscosities, water absorption and development time of buckwheat dough. SS treatment maintained the pasting properties of starch stable and enhanced the elasticity and strength of the dough, leading to the improvement of cooking qualities and texture profiles of buckwheat noodles. Therefore, SS processing was an effective way to improve the qualities of buckwheat noodles by stabilizing buckwheat grains.