Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism
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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723003681 |
| _version_ | 1797386788532125696 |
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| author | Xiangze Deng Xianhui Chang Lei Chen Wenping Ding Yuehui Wang Jun Li Zhiwei Hao |
| author_facet | Xiangze Deng Xianhui Chang Lei Chen Wenping Ding Yuehui Wang Jun Li Zhiwei Hao |
| author_sort | Xiangze Deng |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T22:15:25Z |
| format | Article |
| id | doaj.art-99af2d2e81e049e081e764f58b65cf1f |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-08T22:15:25Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-99af2d2e81e049e081e764f58b65cf1f2023-12-19T04:16:34ZengElsevierUltrasonics Sonochemistry1350-41772023-12-01101106656Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanismXiangze Deng0Xianhui Chang1Lei Chen2Wenping Ding3Yuehui Wang4Jun Li5Zhiwei Hao6School 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, ChinaSchool 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; Corresponding authors at: School of Food Science and Engineering, 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, ChinaSchool 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, ChinaSchool 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; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.Shanghai Jiujiangtang Food Sci-tech Co., Ltd, ChinaShanghai Jiujiangtang Food Sci-tech Co., Ltd, ChinaUtilizing 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.http://www.sciencedirect.com/science/article/pii/S1350417723003681Tartary buckwheat noodlesRestingUltrasonic-assistedProcessing quality |
| spellingShingle | Xiangze Deng Xianhui Chang Lei Chen Wenping Ding Yuehui Wang Jun Li Zhiwei Hao Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism Ultrasonics Sonochemistry Tartary buckwheat noodles Resting Ultrasonic-assisted Processing quality |
| title | Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism |
| title_full | Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism |
| title_fullStr | Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism |
| title_full_unstemmed | Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism |
| title_short | Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism |
| title_sort | ultrasonic assisted resting of tartary buckwheat dough study on its effect and mechanism |
| topic | Tartary buckwheat noodles Resting Ultrasonic-assisted Processing quality |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723003681 |
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