Zou Shuping, Wang Lijuan, Wang Aili, Zhang Qian, Li Zaigui, Qiu Ju
College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China.
Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Foods. 2021 Oct 22;10(11):2543. doi: 10.3390/foods10112543.
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality-neither gluten-free noodles nor whole Tartary buckwheat noodles-have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
虽然预煮和加工提高了无麸质面条的品质，但不同烹饪温度对其品质的影响——无论是无麸质面条还是苦荞全粉面条——都鲜有明确阐述。本研究探讨了不同烹饪温度引起的水分分布在改善苦荞全粉面条品质方面的关键作用。结果表明，烹饪温度高于70°C会导致煮损、黄酮类物质损失和面条断条率急剧增加，同时吸水率急剧下降。此外，在20°C至110°C的所有烹饪温度中，70°C煮出的面条硬度和咀嚼性最低，拉伸强度最高。70°C煮出的面条的主要积极特性可能是烹饪过程中水分分布高度均匀。确定在70°C下煮12分钟是改善苦荞全粉面条品质的最佳条件。这是第一项阐明烹饪温度对苦荞面条品质重要性的研究。对于由小杂粮制成的不同无麸质面条的最佳烹饪条件，也必须给予更多考虑。
