Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.

ABSTRACT: Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour in different proportions (10-40%) to prepare the blended flour and noodles. When the content of ES was increased, the swelling power of blended flour at 90 °C had no significant changes, and the decrease in peak viscosity of blended flour was reduced. This indicated that the high-content ES could afford better thermal stability for blended flour and inhibit the swelling ability. The higher level of ES was beneficial to the formation and stabilization of dough, and the improvement of noodle tensi

SUBMITTER: Han XM 

PROVIDER: S-EPMC8618275 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature