Effect of buckwheat inclusion fractions on the drying characteristics and quality attributes of instant noodle sheets

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-03 DOI:10.1016/j.foodcont.2024.110992

Youte Wang , Yu Wang , Xianlong Yu , Kunhua Wang , Yiwu Lu , Huaide Xu , Lili Wang , Jun Wang

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引用次数: 0

Abstract

This study investigated the effects of varying proportions of buckwheat flour mixed with wheat flour on the drying characteristics, physical properties, and nutritional quality of instant buckwheat noodle sheets (IBNS). The results indicated that incorporating buckwheat into pure wheat sheets reduced the drying time of IBNS by 10–16.7 min. With the increase in drying time, the amount of free water decreased significantly. The transverse relaxation times (T₂) range gradually decreased, and the overall peak shifted towards the left. During rehydration, sheets with 10% buckwheat content exhibited a rehydration ratio of 17%, which was higher than that of pure wheat sheets. Initially, pure wheat sheets displayed the highest levels of hardness and chewiness during rehydration. The inclusion of buckwheat flour greatly improved the nutritional content and antioxidant capacity of the IBNS. The addition of buckwheat modified the secondary structure of proteins and the ordered structure of starch. Raw sheets with a 10% buckwheat addition demonstrated the highest value of short-range ordered structure (DO) at 2.16. In contrast, noodles with a 30% buckwheat addition showed the highest lacunarity at 38.44 × 10⁻². The findings of this study will serve as a theoretical foundation and provide guidance for the production of mixed-grain composite products in the instant food industry.

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荞麦杂质对方便面片干燥特性和质量属性的影响

本研究探讨了不同比例的荞麦粉与小麦粉混合对速食荞麦面片（IBNS）的干燥特性、物理性质和营养质量的影响。结果表明，将荞麦掺入纯小麦片中可将 IBNS 的干燥时间缩短 10-16.7 分钟。随着干燥时间的延长，游离水的含量明显减少。横向弛豫时间（T2）范围逐渐减小，总体峰值向左移动。在复水过程中，荞麦含量为 10%的片材的复水率为 17%，高于纯小麦片材。最初，纯小麦片材在再水化过程中显示出最高的硬度和咀嚼感。荞麦粉的加入大大提高了 IBNS 的营养成分和抗氧化能力。荞麦的加入改变了蛋白质的二级结构和淀粉的有序结构。荞麦添加量为 10%的生面片的短程有序结构（DO）值最高，为 2.16。相比之下，荞麦添加量为 30% 的面条显示出最高的裂隙度（38.44 × 10-2）。这项研究的结果将为方便食品行业生产混合谷物复合产品提供理论基础和指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.