Wang Ruibin, Li Ming, Wei Yimin, Guo Boli, Brennan Margaret, Brennan Charles Stephen
Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
Foods. 2021 Jan 18;10(1):187. doi: 10.3390/foods10010187.
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer ) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.
在中国，荞麦面主要以鲜面和干面的形式出售。在含有不同比例挤压荞麦粉（20%至80%）的面条中，鲜荞麦面和干荞麦面（分别简称为FBN和DBN）的烹饪或质地特性存在显著差异，FBN的煮损率和破损率较低，且比DBN更有弹性。FBN-20%的感官评分最高，其次是DBN-50%。分别利用水流动性研究了导致质量差异的机制，并用低场核磁共振和扫描电子显微镜研究了面条的内部结构。与FBN相比，DBN的内部结构更致密，这解释了其更高的硬度。FBN和DBN中的水主要分别以软结合水和强结合水的形式存在。具有高流动性软结合水（ 较长）和更均匀内部结构的FBN破损率较低，而FBN和DBN中水与质地特性的关系趋势不同。干燥过程和添加的挤压荞麦粉共同导致了不同的烹饪和质地特性。
