Characteristics of Tartary Buckwheat-wheat Mixed Flour Dough and the Development of Fresh and Wet Noodles
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Abstract:
In this study, the effects of different proportions of Tartary buckwheat flour and wheat flour on the rheological properties of the flour dough and the quality of fresh and wet noodles were investigated, which provides a theoretical basis for subsequent processing and applications. The rheological properties of the dough were measured by a mixing experimental instrument and a blowing bubbler, and the interaction of starch and protein in the mixed flour dough was examined. The microstructure, sensory score, cooking quality and texture characteristics of the fresh and wet noodles were used as the evaluation indices to find the optimal addition ratio of Tartary buckwheat flour to wheat flour. The results showed that in the absence of any additives, an increase of Tartary buckwheat powder led to a steady decrease in water absorption of dough, and a gradual increase in the difference between the formation time and stability time. When the Tartary buckwheat powder was added not higher than 30%, the product quality was improved, and the C3-C4 value and C5-C4 value were reduced to 0.08 N·m and 0.51 N·m, respectively. At the same time, the quality of fresh and wet noodles gradually declined, with the P value increasing to 73.7 nm and the L value and W value decreasing to 5.3 nm and 16 nm, respectively. When the Tartary buckwheat flour content was not lower than 30%, there was no elasticity. The analyses of the microstructure, cooking quality and texture of the noodles revealed that when the content of Tartary buckwheat flour was 10%, the noodles not only had a good mouthfeel (sensory score was 83), but also had good quality (broken rate of cooked noodles was 6.67%, cooking loss was 6.67%, hardness was 3831.16g, elasticity was 0.87). In summary, the maximum amount of Tartary buckwheat powder in fresh wet noodles was 30%, and the optimal addition ratio was 10%. Key words:
