数字农科院2.0

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

文献类型： 外文期刊

作者： Cheng J.; Lei S.; Gao L.; Zhang Y.; Cheng W.; Wang Z.; Tang X.

作者机构：

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2022 年 11 卷 18 期

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摘要： The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling. © 2022 by the authors.

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