膨化内源淀粉对青稞荞麦面条加工性能的影响。

The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China.

出版信息

Carbohydr Polym. 2021 Sep 1;267:118170. doi: 10.1016/j.carbpol.2021.118170. Epub 2021 May 7.

DOI:10.1016/j.carbpol.2021.118170

PMID:34119142

Abstract

The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded starch into Tartary buckwheat flour (TBF) and the underlying mechanism was also elucidated. Extruded Tartary buckwheat starch (ETBS) was obtained under different extrusion conditions. The thermal properties, molecular weight, and viscosity of ETBS were examined to determine the key parameters closely related to the water distribution and rheological properties of the dough sheet, and tensile properties of GF-TBNs. The results showed that ETBS with a low molecular weight and high viscosity contributed greatly to the GF-TBNs with good tensile properties. It is proposed that ETBS with a low molecular weight and high viscosity might form a gel-entrapped network inside GF-TBNs, which was confirmed by the morphology of GF-TBNs.

摘要

鞑靼荞麦中缺乏面筋一直是限制其发展的主要因素。本文通过向鞑靼荞麦粉（TBF）中引入挤压淀粉，探讨了如何提高无面筋鞑靼荞麦面条（GF-TBN）的加工质量，并阐明了其潜在机制。在不同的挤压条件下获得了挤压鞑靼荞麦淀粉（ETBS）。考察了 ETBS 的热性质、分子量和粘度，以确定与面团片的水分分布和流变性质以及 GF-TBN 的拉伸性质密切相关的关键参数。结果表明，分子量低、粘度高的 ETBS 对拉伸性能良好的 GF-TBN 贡献很大。提出了分子量低、粘度高的 ETBS 可能在 GF-TBN 内部形成凝胶包埋网络的观点，这通过 GF-TBN 的形态得到了证实。