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Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour

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Abstract

Tartary buckwheat has attracted attention worldwide for its nutritional value. To examine the potential application of tartary buckwheat in oriental noodle production, different proportions of four grades of tartary buckwheat flour (TBF) were added to noodle dough. TBF is produced from the hulled tartary buckwheat by passing it through break rolls and a 120-mesh sieve of a complete buckwheat processing set four times to produce four grade fractions, A, B, C, and D. The thermomechanical properties of the dough as well as the quality of noodles made with different grades of TBF were assessed. The results indicate that protein, fiber, lipid, and ash contents increased while starch content decreased sequentially from fraction A to fraction D. The addition of TBF significantly decreased the water absorption and stability of the wheat dough. No significant differences were found in cooking loss or the tensile strength of cooked, formulated noodles between 10 and 20 % of fraction A and 10 % of fraction B. Additionally, TBF decreased the firmness of cooked noodles and gave the dry noodles a more yellow hue with low lightness. A sensory evaluation confirmed that the noodles containing fraction A or B in the above proportions showed no significant differences in acceptability when compared with the noodles prepared with only wheat flour. In conclusion, TBF fractions A and B could be used as a nutritional additive in oriental noodles.

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Acknowledgments

This work was supported by the Basic Research Priorities Program of Ningxia Province (grant no. NZ10224) and the Science and Technology Research Program of Ningxia Regularly Higher-Learning Institutions (grant no. [2010]297).

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Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, Beijing, 100083, People’s Republic of China

    Lihong Han, Yun Zhou, Qun Shen, Yongqiang Cheng & Lite Li

  2. Department of Chemistry and Chemical Technology, Ningxia Teachers College, Guyuan, Ningxia, 756000, People’s Republic of China

    Lihong Han

  3. Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Japan

    Eizo Tatsumi

Authors
  1. Lihong Han
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  2. Yun Zhou
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  3. Eizo Tatsumi
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  4. Qun Shen
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  5. Yongqiang Cheng
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  6. Lite Li
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Correspondence to Lite Li.

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Lite Li and Yongqiang Cheng contribute equally to this work.

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Han, L., Zhou, Y., Tatsumi, E. et al. Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour. Food Bioprocess Technol 6, 1953–1962 (2013). https://doi.org/10.1007/s11947-012-0831-8

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  • DOI: https://doi.org/10.1007/s11947-012-0831-8

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