Effect of high-gelatinized Tartary buckwheat flour on the quality of fresh wet noodles
Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials,the corresponding dough were prepared,and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials,the mixed flour and fresh wet noodles were made.The farinograph properties of the two kinds of whole flour,the texture properties of the two kinds of dough,and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour,cooking properties of fresh wet noodles and other quality properties were studied.The results showed that the water absorption,formation time and powder quality index of high-gelatinized Tartary buckwheat flou were(110.54±0.24)%,(11.48±0.14)min and 109.00±2.15.Compared with Tartary buckwheat flour,the water absorption increased,the formation time and development time prolonged,the softening degree decreased,the powder quality index increased.With the increase of water addition amount,the hardness and cohesion of the two dough were reduced overall.When the water addition amount of Tartary buckwheat flour was 55%,the water addition amount of high-gelatinized Tartary buckwheat flour was 65%,the two dough had a better texture properties.With the increase of high-gelatinized Tartary buckwheat flour addition amount,the peak viscosity,valley viscosity,attenuation value,final viscosity and rebound value of the mixed flour were significantly lowered,the peak time was gradually shortened.When high-gelatinized Tartary buckwheat flour addition amount was 15%,the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense,the breakage rate of fresh wet noodles was(10.11±0.15)%,cooking loss rate was(9.27±0.35)%,hardness,elasticity and chewiness moderated,moisture distribution uniformed,and comprehensive sensory scores were higher.
国家科技期刊平台
NSTL
万方数据
