School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Ultrason Sonochem. 2023 Dec;101:106656. doi: 10.1016/j.ultsonch.2023.106656. Epub 2023 Oct 30.
Utilizing natural hypoglycemic ingredients in staple foods is a safe and effective way to improve diabetes. High Tartary buckwheat noodles have garnered research interest due to their hypoglycemic properties. However, increasing the Tartary buckwheat content poses challenges in noodle processing and affects their edible quality. Effective resting is a critical link to improve the processing performance of noodle and edible quality of noodle. Therefore, research was conducted on ultrasound assisted resting of Tartary buckwheat dough (TBD) to explore its feasibility and mechanism in improving the quality of Tartary buckwheat noodle. The results indicated that ultrasound treatment effectively promoted the migration of weakly-bound water towards strongly-bound water, thereby enhancing the gluten protein network structure and increasing the α-helix and β-sheet contents significantly (p < 0.05). Furthermore, Texture analysis indicated decreased hardness and adhesion, and increased elasticity and stretching distance in the final noodles. Ultrasound-assisted maturation pre-treatment shortens TBD's dough's resting time and improves noodle quality, according to this study.
利用主食中的天然降血糖成分是改善糖尿病的一种安全有效的方法。由于具有降血糖作用，高含量苦荞面条引起了研究兴趣。然而，增加苦荞含量在面条加工中存在挑战，并影响其可食用质量。有效的醒发是改善面条加工性能和面条可食用质量的关键环节。因此，本研究采用超声辅助苦荞面团（TBD）醒发，探讨其提高苦荞面条品质的可行性和机理。结果表明，超声处理能有效促进弱结合水向强结合水的迁移，从而增强面筋蛋白网络结构，使α-螺旋和β-折叠含量显著增加（p<0.05）。此外，质构分析表明，最终面条的硬度和粘性降低，弹性和拉伸距离增加。本研究表明，超声辅助成熟预处理可以缩短 TBD 面团的醒发时间，提高面条品质。
