Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory gr...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002882 |
| _version_ | 1797676541316956160 |
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| author | Lei Zhang Qifan Meng Guohua Zhao Fayin Ye |
| author_facet | Lei Zhang Qifan Meng Guohua Zhao Fayin Ye |
| author_sort | Lei Zhang |
| collection | DOAJ |
| description | The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. Moreover, SM and HM flours had less liberated starch granules and 20.84%–24.32% higher relative crystallinity than LG-10 flour. Slurries of laboratory-grinded flours showed excellent suspension stability. LG-10 flour had lowest pasting viscosities but greatest storage modulus and loss modulus. Color differences among the wantuan made from different flours were not visibly perceived (ΔE < 5). Wantuan made from LG-5 flour exhibited highest textual quality due to its greatest resilience (0.376), good springiness (0.933) and accepted chewiness (1093.31). Concluding, steaming prior to grinding could improve the qualities of buckwheat flour for wantuan making. |
| first_indexed | 2024-03-11T22:30:41Z |
| format | Article |
| id | doaj.art-33ab13959d7e4726b83f5b49ee5d0682 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:41Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
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| series | Food Chemistry: X |
| spelling | doaj.art-33ab13959d7e4726b83f5b49ee5d06822023-09-23T05:12:30ZengElsevierFood Chemistry: X2590-15752023-10-0119100845Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat foodLei Zhang0Qifan Meng1Guohua Zhao2Fayin Ye3College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China; Westa College, Southwest University, Chongqing 400715, People’s Republic of ChinaCollege of Food Science, Southwest University, Chongqing 400715, People’s Republic of ChinaCollege of Food Science, Southwest University, Chongqing 400715, People’s Republic of ChinaCollege of Food Science, Southwest University, Chongqing 400715, People’s Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People’s Republic of China; Corresponding author at: College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei, Chongqing 400715, PR China.The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. Moreover, SM and HM flours had less liberated starch granules and 20.84%–24.32% higher relative crystallinity than LG-10 flour. Slurries of laboratory-grinded flours showed excellent suspension stability. LG-10 flour had lowest pasting viscosities but greatest storage modulus and loss modulus. Color differences among the wantuan made from different flours were not visibly perceived (ΔE < 5). Wantuan made from LG-5 flour exhibited highest textual quality due to its greatest resilience (0.376), good springiness (0.933) and accepted chewiness (1093.31). Concluding, steaming prior to grinding could improve the qualities of buckwheat flour for wantuan making.http://www.sciencedirect.com/science/article/pii/S2590157523002882Buckwheat flourMilling methodBuckwheat starchStructure of starchPhysicochemical properties |
| spellingShingle | Lei Zhang Qifan Meng Guohua Zhao Fayin Ye Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food Food Chemistry: X Buckwheat flour Milling method Buckwheat starch Structure of starch Physicochemical properties |
| title | Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food |
| title_full | Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food |
| title_fullStr | Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food |
| title_full_unstemmed | Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food |
| title_short | Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food |
| title_sort | comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan a traditional chinese buckwheat food |
| topic | Buckwheat flour Milling method Buckwheat starch Structure of starch Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523002882 |
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