Dough Research Articles

Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough

SummaryThe study focused on analysing the effect of sodium replacers (KCl, MgCl2, MgSO4, CaCl2 and K‐gluconate) at 1% and 2% concentration on thermo‐mechanical properties (water absorption, dough development time, protein weakening, breakdown and retrogradation) of wheat flour evaluated using Mixolab. Blends of NaCl and sodium replacers (ratio 1:1) at 2% concentration were also studied. Water absorption and peak viscosity decreased, whereas dough stability increased on replacing sodium with different sodium replacer salts. Addition of salts did not affect shear thinning or starch breakdown behaviour during pasting. Salts and their blends lowered SDS (Sodium dodecyl sulphate) sedimentation value of wheat flour indicating that SDS sedimentation values significantly positively correlated with water absorption (r = 0.70, P < 0.05), protein weakening C2 (r = 0.61, P < 0.05) and peak viscosity C3 (r = 0.62, P < 0.05). In general, KCl behaved most similar to NaCl. Thermo‐mechanical properties of wheat dough did not differ between NaCl and majority of the salts evaluated.

Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in the mentioned technological areas. The main goal of the study was a complex analysis of the food value, mineral and vitamin compositions of raw materials and bread with additives, on the example of pumpkin variety «Perekhvatka 69». This is necessary to further substantiate the development of technology for the production of new types of bakery products, expanding the range of products and satisfying various consumer preferences. The nature of changes in nutrients, mineral and vitamin compositions in the technological process has been studied, which makes it possible to determine the proportion of reduction in their content. Based on this, it is possible to adjust the content of nutrients, mineral and vitamin compositions before and after the technological process of processing raw materials and making bread with additives. It has been found that the introduction of pumpkin puree has practically no effect on the amount of washed gluten. However, at a dosage of pumpkin puree from 5 to 25 %, the compression strain of raw gluten increases from 68.5 to 94.7 units instrument. This makes it possible to regulate the desired final properties of bread and the deformation of gluten in the dough

The effects of emulsifiers on quality and staling characteristics of gluten‐free bread containing fermented buckwheat, quinoa, and amaranth

In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market.

Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats

Research is gradually drifting towards the adoption of food as therapy for the management of diseases that result from metabolic derangement, in extension genetic diseases can as well be managed by a functional and nutritional diet that will maintain the health of an individual through life. Diabetes Mellitus is not an exception. This study was aimed at formulating functional diets from blends of plantain, soycake, and rice bran flours. They were processed into the dough and referred to as optimized flour blends and dough meals. The 100% Plantain flour (PLTF) and 100% cerolina (CERF) serve as the positive and negative controls. The protein efficiency ratio of the optimized flour blends and dough meal samples fed on rats ranged between 0.73 in PLTF – 3.23 in PSRD. The flour blends were less digestible than the dough meal flour. The dough meal flours (PLTD, CERD, and PSRD) have higher α–amylase inhibitory activity than the flour samples (PLTF, CERF, and PSRF). The PSRD has the highest α–amylase inhibition (30%) and was significantly higher than others.Inhibition against α- glucosidase activity ranged from 25% (PLTD) to 32% (PSRD). The raw flours (PLTF, CERF, and PSRF) have lessα–glucosidase inhibition than dough meal samples. Rats fed with the optimized diets enhanced the endogenous antioxidant status by elevating the levels of reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), and glutathione transferase (GST) in the liver, while the diet depressed the levels of malondialdehyde (MDA), myeloperoxidase (MPO) and xanthine oxidase (XO). The optimized dough meal has high alpha-amylase and alpha-glucosidase activities which are key enzymes implicated in diabetes mellitus; hence, the sample has the potential to be used as dietary intervention to modulate DM and hypertension.

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10% substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics.

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

AbstractThe present study was undertaken to check the suitability of by‐products of the soyabean oil industry, that is, de‐oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de‐oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G″) value in the case of psyllium husk (56,614–53,426 Pa) aided dough is lower than the control (85,888–156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk‐aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control. The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability.Practical ApplicationsConventional soya‐based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de‐oiled soya flour, which is a by‐product of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not cost‐effective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can be useful for developing different soy‐based snack products with less energy dissipation. Additionally, the present study also provides an alternative solution for developing gluten‐free products because of the increase in the number of people suffering from celiac disease.

Impact of alpha-amylase enzyme on the Rheological and Microstructural properties of the different types of rice flour doughs and bread

The purpose of this study is to discuss the significant role of the α-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the α-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of α-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After α-amylase addition in black rice, 0.5S and extra-fine doughs G’, G” and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of α-amylase.

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread

AbstractThe effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied. Farinograph water absorption, dough development time (DDT), and stability increased from 57.7% to 60.1%, from 2.5 min to 6 min, and from 5.5 min to 8.5 min, respectively, for white bread flour dough with increase in peanut flour proportion from 0% to 20%. Similarly, an increase from 62.7% to 64.9%, from 6 min to 7 min, and from 8.5 to 13 min was observed for farinograph water absorption, dough development time (DDT), and stability, respectively, for brown bread dough. The alveograph dough properties including dough strength, pressure (tenacity), extensibility, and extensibility ratio also increased from 31.0 KJ to 37.4 KJ, from 75.1 mmH2O to 91.3 mmH2O, from 68.3 mm to 83 mm, and from 0.78 to 1.11, respectively. Increase in peanut flour proportion significantly (p < 0.05) increased the loaf weight but decreased loaf volume and specific volume. Moreover, increase in peanut flour proportion resulted in an increase in protein and fat content whereas the moisture content decreased. Bread from all the formulations were found to be acceptable by the consumer panel with an overall hedonic acceptability rate of “like” without much significant difference. The results of the study revealed that it is possible to incorporate peanut flour up to 20% for acceptable bread. Further study on the optimization of the blend proportions and on the possibility of blending peanut with other cereals for bread would reveal more insight to diversify the utilization of peanuts.

Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough

The addition of potato to wheat flour extends the nutritional values of bread. However, the adverse effects mediated by high dietary fiber in potato flour could affect the formation of gluten matrix. The water dynamics and distribution determined by the Low field nuclear magnetic resonance (LF-NMR) demonstrated a competitive water binding of dietary fiber, resulting in the partial dehydration and conformational changes of gluten protein complexes. Besides, the microstructure of the dough characterized by Scanning electron microscope (SEM) suggested that the insoluble cellulose could block the continuity of gluten from the spatial position, thereby negative affecting the mechanical properties of the dough. In our study, addition of cellulase and/or pectinase apparently mitigated the gluten aggregation and dehydration, contributing to the formation and the continuity of the three-dimensional gluten network. As a consequence, the specific volume of the bread was increased by 40.2%, and the hardness was reduced by 64.48%.

Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the nutritional, organoleptic properties and bioactivity of the composite pan and pita bread were evaluated. An improved water holding capacity was noticed for the blended flour than for control. The pasting parameters were declined significantly (p < 0.05) with increasing YP. Composite flours presented a softer gel texture in the presence of YP. Reduced water absorption, increased dough development time, and lower stability for combined flour dough. The bread with YP depicted increased protein, fat, fiber, and mineral contents, while a reduced volume and specific volume were noticed for pan bread. YP incorporated 5% and did not compromise pan and pita bread's color and overall acceptability. Additionally, composite bread depicted higher total phenolics with enhanced antioxidant activities at the higher substitution of YP.

Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour

The objective of the present work was to investigate the rheological, pasting and textural properties of corn, lentil, rice flours and their blends. In the binary blends, the corn flour (CF) was substituted by rice flour (RF) or lentil flour (LF) at a ratio of 100/0 to 60/40. Upon non-isothermal heating of flour doughs, the rheometric peak gelatinization temperature was detected, which varied significantly for the individual or blended doughs, and those data were comparable to the amylographic peak temperature. Among individual flours, the CF obtained after heating/cooling steps exhibited predominating liquid-like (G″>G′) behavior. Significant differences in pasting properties were recorded among the individual and blended flours. The peak viscosity, hot paste viscosity and breakdown viscosities of the CF improved upon the addition of RF and LF in the blend. The RF addition decreased the hardness, compressibility and adhesiveness; conversely, the LF addition reversed the trend. This study demonstrated that the rheological characterization of flour or blend prior to extrusion could provide a smooth operation with a correct product formulation.

Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.

This study was to compare the results of texture analyzer with those of farinograph and extensograph and determine whether texture analyzer could be used to evaluate the processing quality of highland barley flour (HBF) dough sheet. The farinograph and extensograph tests were used to determine the reconstituted flour properties, a texture analyzer was applied to measure the tensile strength (TS) of HBF dough sheet, and the content of glutenin macropolymer (GMP), free sulfhydryl (-SH) and secondary structure of protein and microstructure in HBF dough sheet were investigated. Furthermore, correlations between these parameters were determined by regression analysis and Pearson correlation coefficient. It was suggested that the reconstituted flours with a higher gluten index showed a higher farinograph quality number (FQN) and greater maximum resistance to extension (Rm ). HBF dough sheets with higher gluten index possessed higher GMP and lower free -SH contents, a more ordered secondary structure of protein, resulting in a more compact gluten network and a stronger TS. The regression and correlation analysis showed that TS was positively correlated with FQN and Rm . In addition, it was significantly correlated with the content of GMP, -SH, secondary structure of protein and gluten network. It was concluded that texture analyzer could be an alternative approach to evaluate the processing quality of HBF dough sheet. Moreover, the gluten index of flours could be used to predict the processing quality of HBF dough sheet.

Micro-Scale Shear Kneading-Gluten Network Development under Multiple Stress-Relaxation Steps and Evaluation via Multiwave Rheology.

To evaluate the kneading process of wheat flour dough, the state of the art is a subsequent and static measuring step on kneaded dough samples. In this study, an in-line measurement setup was set up in a rheometer based on previously validated shear kneading processes. With this approach, the challenge of sample transfer between the kneader and a measurement device was overcome. With the developed approach, an analysis of the dynamic development of the dough is possible. Through consecutive stress–relaxation steps with increasing deformation, a kneading setup in a conventional rheometer is implemented. Fitting of the shear stress curve with a linearization approach, as well as fitting of the relaxation modulus after each kneading step, is a new way to evaluate the matrix development. Subsequently, multiwave rheology is used to validate the kneading process in-line. The shear kneading setup was capable of producing an optimally developed dough matrix close to the reference kneading time of 150 ± 7.9 s (n = 3). The linearization approach as well as the power-law fit of the relaxation modulus revealed gluten network development comparable to the reference dough. With this approach, a deeper insight into gluten network development and crosslinking processes during wheat flour dough kneading is given.

Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

Currently, there is a challenge for clean-label bread formulations to find replacements for dough improvers. For pan bread traditionally made from hard winter wheat, the addition of hard spring wheat flour may be an option to replace some dough improvers. Protein composition and properties of hard red spring wheat dough that would improve the quality of winter wheat dough for the purpose of replacing dough improvers need to be investigated. Therefore, this research aimed to compare molecular weight distribution (MWD) of unreduced proteins in dough samples that were made of a base hard red winter wheat flour supplemented with hard red spring (HRS) wheat flour or common additives such as potassium bromate, azodicarbonamide, ascorbic acid, sodium stearoyl lactylate, vital wheat gluten, non-fat dry milk, and others. The incorporation of the artificial additives significantly (p < .05) increased the quantity of total high molecular weight protein polymers (HMW-PP) in base-flour dough samples, which led to the improvement of breadmaking quality. Nonetheless, the HRS wheat flour naturally contained better protein quantity and quality, which sequentially contributed to forming more HMW-PP and a stronger gluten network in the dough than the base flour dough containing artificial additives. This research reported novel information on the variation of protein MWD in dough samples, especially those supplemented with artificial additives. The results support that the HRS wheat flour is an adequate choice as a blending flour to produce a clean-label bread substituting artificial additives.

Comparison of Sequence of Physical Processes (SPP) and Fourier Transform Coupled with Chebyshev Polynomials (FTC) methods to Interpret Large Amplitude Oscillatory Shear (LAOS) Response of Viscoelastic Doughs and Viscous Pectin Solution

Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory shear (LAOS) responses of doughs. The doughs were prepared with semolina, hard, soft wheat flours, and a pectin solution was studied as a highly viscous reference. The FTC method enables the extraction of user-friendly measures at limiting conditions (γ→0, γ→ γmax) including (GL′,GM′,GL″,GM″). The SPP method provides instantaneous storage (Gt′) and loss (Gt″) moduli, results in a complete deformation history throughout the oscillation cycle. Rheological characteristics obtained using SPP measures offer a better correlation with protein content, LMW/HMW ratio, and glutenin/gliadin ratio of the flour doughs. Instantaneous moduli (Gt′,Gt″) determined by the SPP method are more sensitive to structural changes than FTC measures for detecting network rupture at lower strain amplitudes. The FTC results show that the nonlinear behavior of dough is characterized by intracycle strain-hardening (GL′ >GM′) and intracycle shear-thinning (GL″ <GM″). The SPP method shows that the doughs undergo a 3-step gradual sequence of physical processes governed by starch/gluten interactions. These steps include: (1) weak strain-hardening and strong-shear thickening due to the elongation of the gluten network and formation of starch hydro-clusters, (2) strong strain-softening, and shear-thickening behavior caused by the relaxation of the gluten network and sustained formation of starch hydro-clusters, (3) weak strain-hardening and strong shear-thinning due to reassembly of the gluten network and the degradation of starch hydro-clusters. Although the FTC method provides user-friendly and easy-to-interpret measures, the time-related information extracted by the SPP method provides a more detailed history of microstructural changes during an oscillation cycle.

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

SummaryThe effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough.

The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in which wheat flour was replaced with flour based on hazelnuts (HF) or walnuts (WF), i.e., nut flour, in the amounts of 5%, 10% and 15% (WDH, WDW). As a part of the research methodology, we analysed the wet gluten content, and farinographic and extensographic analyses of the dough were performed. Sweep frequency, creep and recovery tests were used to assess the viscoelastic properties of the tested doughs. It was found that the doughs with the addition of walnuts were characterized by different rheological properties compared to the control sample. The systems in which wheat flour was replaced with nuts were characterized by lower water absorption, and this parameter decreased as the share of nuts in the system increased. The mean value of this parameter for WDH was 48.6%, and in the case of WDW it was 47.9%. The development times of WDH and WDW doughs were longer compared to the control, but they decreased as the addition of nut flour was increased. The WDH doughs were characterized by the lowest stability and the highest degree of softening among the examined doughs. It was shown that the addition of nut flour reduced the values of the storage (G′) and loss (G″) modules characterizing the tested doughs, while in each case the G′ value was greater than the G″ value, which proves the advantage of the elastic properties. The creep and recovery tests showed that the nut dough was more susceptible to deformation compared to the control, which indicates that the presence of nut flour weakens the formation of the gluten network forming the dough structure, and makes it more susceptible to stress.

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato).

Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

In this study, buckwheat flour was modified by improved extrusion cooking technology (IECT) under temperature of 70–100 °C and moisture content of 30%−58%. The structure, digestibility, and morphology of modified buckwheat flour (MBF) was characterized. The effects of MBF addition on properties of whole buckwheat flour dough and quality of whole buckwheat noodles were investigated. The results showed that IECT destroyed the granular structure, decreased the crystallinity, improved the digestibility, and induced formation of starch network. Microstructure of extruded strips at 70 °C and moisture content of 30% by scanning electron microscopy showed that MBF promoted the formation of continuous dough structure. Mixolab and dynamic rheometry measurements showed that MBF enhanced the stability and viscoelastic properties of the dough. The cooking loss and broken rate of whole buckwheat noodles with MBF were decreased significantly, and the texture properties were improved remarkably. This study presents a new way for processing whole buckwheat noodles. • Improved extrusion modified the physiochemical properties of buckwheat flour. • Modified buckwheat flour promoted the formation of continuous dough structure. • Modified buckwheat flour enhanced the dough stability and viscoelastic property. • Desired cooking and texture quality was obtained for whole buckwheat noodles. • This study presents a new way for processing whole buckwheat noodles.