Effects of Mixing Dough under Vacuum on the Quality of Tartary Buckwheat Fresh Wet Noodles
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Abstract:
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.
