Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
Open Access
- 17 January 2021
- Vol. 10 (1), 187
- https://doi.org/10.3390/foods10010187
Abstract
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.Keywords
Funding Information
- National Natural Science Foundation of China (31701529)
This publication has 22 references indexed in Scilit:
- Study on the water state, mobility and textural property of Chinese noodles during boilingInternational Journal of Food Science & Technology, 2019
- Effects of flour dynamic viscosity on the quality properties of buckwheat noodlesCarbohydrate Polymers, 2018
- Study on the water state and distribution of Chinese dried noodles during the drying processJournal of Food Engineering, 2018
- Modeling the softening of carbohydrate-based foods during simulated gastric digestionJournal of Food Engineering, 2018
- Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat FlourFood Science and Technology Research, 2017
- Study of drying process on starch structural properties and their effect on semolina pasta sensory qualityCarbohydrate Polymers, 2016
- Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydrationFood Chemistry, 2016
- IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLESJournal of Texture Studies, 2011
- Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and BuckwheatPlant Foods for Human Nutrition, 2010
- Amino acid composition of buckwheatJournal of Agricultural and Food Chemistry, 1972