ArticleFoods (Basel, Switzerland)2022
Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 12 citations in OpenAlex.
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough.Food chemistry: X · 2025Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
- Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.Food science & nutrition · 2024Article
- Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.Gels (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 2 institutions in 1 country.
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Abstract
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed that the optimal additional amount of HTBF is determined to be 40%. The peak viscosity, trough viscosity, breakdown value, and final viscosity decreased significantly, and the optimal cooking time of the noodles decreased with increasing HTBF. Compared with the sample without HTBF, HTBF addition increased the water absorption of the sample and decreased its water solubility. When the amount of HTBF >30%, the content of strongly bound water in dough increased significantly; at HTBF >40%, the water absorption and cooking loss of noodles increased rapidly, and the hardness of noodles was decreased; and with HMBF addition at 60%, the chewiness, resilience, and elasticity decreased. Moreover, HMBF addition reduced the relative content of volatile alkanes, while increasing the amount of volatile alcohols. HTBF addition also elevated the content of slow-digesting starch (SDS) and resistant starch (RS) in noodles, providing noodles with better health benefits in preventing chronic diseases. These results proved the possibility of applying heat-moisture treatment grains to noodles, and they provide a theoretical basis for the research and development of staple foods with a hypoglycemic index.
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