Find in Library

To clarify the effects of extruded buckwheat on the dough properties and noodle quality of buckwheat-wheat flour, the solvent retention capacity (SRC), gelatinization, thermo-mechanical properties, cooking characteristics, texture characteristics were comprehensively studied. The results showed that sucrose, sodium carbonate and lactic acid SRC significantly increased with the addition of buckwheat flour (P<0.05). However, peak viscosity, minimum viscosity, breakdown value, final viscosity and setback value decreased significantly (P<0.05). The water absorption, weakening degree C1-C2 of dough increased significantly with the addition of extruded buckwheat. However, the gelatinization characteristic C3-C2 value, setback C5-C4 value, develoment and stability time decreased with the addition of extruded buckwheat. Cooking water absorption of noodle decreased with the addition of extruded buckwheat. However, the shear force, tensile strength, hardness and chewiness increased with the addition of extruded buckwheat.