Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI:10.1016/j.lwt.2024.117066

Feng Kong , Yue Li , Xinru Qiu , Yuanshuai Jiang , Qinghua Zeng , Xingfeng Guo

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引用次数: 0

Abstract

Steam explosion (SE, at 0.3–0.7 MPa for 3–7 min) was employed to modify the physicochemical properties of Tartary buckwheat (TB) flour, and the eating quality and starch digestibility of corresponding gluten-free whole-grain TB cookies was assessed. The results illustrated that SE enhanced the water-extractable arabinoxylans content in TB flour by 24%–152%. SE increased the random coil content while decreasing the α-helix content, and starch of SE flours had lower relative crystallinity and degree of short-range order. The water-holding capacity significantly increased with SE at moderate conditions. Additionally, SE flours enhanced the spread ratio of the cookies. Compared to cookies made with native TB flour, the digestibility of starch in cookies made with SE flour was significantly lower, and their resistant starch content was higher. The sensory evaluation attributes of SE cookies were superior to those of native cookie in terms of texture, smell, and form attributes. This study elucidates the action mechanism of SE modification on the properties of TB flours and cookies, offering a reference for the application of SE treatment on whole grain processing.

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通过汽爆对鞑靼荞麦粉进行改良以及相应无筋全麦饼干的质量特性

采用蒸汽爆破（SE，0.3-0.7 兆帕，3-7 分钟）来改变鞑靼荞麦粉（TB）的理化性质，并评估了相应的无麸全麦 TB 饼干的食用品质和淀粉消化率。结果表明，SE 使鞑靼荞麦粉中的水提取阿拉伯木聚糖含量提高了 24%-152%。SE 增加了无规线圈的含量，同时降低了 α-螺旋的含量，而且 SE 面粉中淀粉的相对结晶度和短程有序度较低。在中等条件下，SE 能显著提高持水量。此外，SE 粉还能提高饼干的铺展率。与使用原生TB面粉制作的饼干相比，使用SE面粉制作的饼干中淀粉的消化率明显较低，抗性淀粉含量较高。SE 饼干的感官评价属性在质地、气味和形状属性方面均优于本地饼干。这项研究阐明了 SE 改性对 TB 粉和饼干特性的作用机理，为 SE 处理在全谷物加工中的应用提供了参考。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.