以苦荞全粉为主要原料，经真空和面后制作苦荞麦鲜湿面，研究在0.00~0.08 MPa真空度范围内和面对苦荞麦鲜湿面的蒸煮特性、水分分布状态、质构特性、感官评特性及微观结构的影响。结果表明，随着真空度的不断增加，苦荞麦鲜湿面的蒸煮损失率和吸水率呈现先减少后增加，整体呈下降趋势，在真空度为0.06 MPa时达到最低值，分别为7.64%和109.61%；经真空和面后，随着真空度的变化，面团中强结合水的含量从8.67%依次增加到10.47%、12.50%、13.88%、11.99%，苦荞麦鲜湿面的质构特性和感官特性得到明显改善；在0.00~0.08 MPa真空度范围内，面筋蛋白从聚集的团状逐渐均匀分散，真空度为0.06 MPa时面筋网络连续致密，0.08 MPa时面筋网络出现劣化。总体而言在，真空度为0.06 MPa时，苦荞麦鲜湿面品质最佳。经研究发现，不同真空度制得的苦荞麦鲜湿面品质特性皆优于零真空度和面制得的苦荞麦鲜湿面。

Fresh wet Tartary buckwheat noodles were prepared using Tartary buckwheat whole grain flour as the main raw material. The dough was mixed under vacuum conditions. The effects of dough mixing at a vacuum range of 0.00~0.08 MPa on the cooking characteristics, water distribution, texture, sensory characteristics, and microstructure of the fresh wet noodles were examined. With the decrease in pressure, the fresh wet noodles exhibited a decrease in cooking loss and water absorption, followed by an increase, ultimately leading to an overall decline; both parameters reached their minimum (7.64% and 109.61%, respectively) at a pressure of 0.06 MPa. After mixing the dough in a vacuum, the percentage of strongly bound water in the dough increased from 8.67% to 10.47%, 12.50%, 13.88%, and 11.99% as the vacuum increased. The texture and sensory characteristics of the fresh wet Tartary buckwheat noodles were substantially improved. At a vacuum range of 0.00~0.08 MPa, gluten that was originally in clumps was gradually dispersed. The gluten network was continuous and dense at 0.06 MPa and deteriorated at 0.08 MPa. In general, at 0.06 MPa, the quality of fresh wet Tartary buckwheat noodles was the best. The fresh wet Tartary buckwheat noodles prepared under different vacuum conditions exhibited superior quality compared to those prepared under non-vacuum conditions.

国家燕麦荞麦产业体系建设项目（CARS07-E2-03）