Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Abstract

Based on the results of previous studies, 0.4% calcium hydroxide and varying proportions of konjac glucomannan (KGM) were used to optimize the rheological behavior of buckwheat flour and the quality of buckwheat noodles in this study. The results revealed that the thermomechanical properties of buckwheat flour were markedly improved by KGM and calcium hydroxide, as shown in detail by the increased stability and decreased degree of protein weakening in the buckwheat dough. Adding 1.5% KGM and 0.4% calcium hydroxide significantly improved the tensile strength and firmness of the cooked noodles. Microstructural analysis confirmed that 0.4% calcium hydroxide notably affected the development of the starch–gel and KGM–gel network in the cooked noodle samples. These results indicate that a combination of calcium hydroxide and KGM can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products. Practical Applications Buckwheat has been limited in noodle preparations by manufacturing difficulties and poor cooking and sensory qualities. These results indicate that a combination of calcium hydroxide and konjac glucomannan can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products.