Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/187 |
| _version_ | 1797410083774136320 |
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| author | Ruibin Wang Ming Li Yimin Wei Boli Guo Margaret Brennan Charles Stephen Brennan |
| author_facet | Ruibin Wang Ming Li Yimin Wei Boli Guo Margaret Brennan Charles Stephen Brennan |
| author_sort | Ruibin Wang |
| collection | DOAJ |
| description | Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer <i>T</i><sub>22</sub>) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties. |
| first_indexed | 2024-03-09T04:24:43Z |
| format | Article |
| id | doaj.art-4611947130484538ba0c263a26c7f647 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:24:43Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4611947130484538ba0c263a26c7f6472023-12-03T13:42:09ZengMDPI AGFoods2304-81582021-01-0110118710.3390/foods10010187Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner StructureRuibin Wang0Ming Li1Yimin Wei2Boli Guo3Margaret Brennan4Charles Stephen Brennan5Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New ZealandBuckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer <i>T</i><sub>22</sub>) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.https://www.mdpi.com/2304-8158/10/1/187extruded buckwheat flourbuckwheat noodleLF-NMRmorphologyquality |
| spellingShingle | Ruibin Wang Ming Li Yimin Wei Boli Guo Margaret Brennan Charles Stephen Brennan Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure Foods extruded buckwheat flour buckwheat noodle LF-NMR morphology quality |
| title | Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure |
| title_full | Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure |
| title_fullStr | Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure |
| title_full_unstemmed | Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure |
| title_short | Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure |
| title_sort | quality differences between fresh and dried buckwheat noodles associated with water status and inner structure |
| topic | extruded buckwheat flour buckwheat noodle LF-NMR morphology quality |
| url | https://www.mdpi.com/2304-8158/10/1/187 |
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