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Volume 10
Issue 1
10.3390/foods10010187
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Article

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

by
Ruibin Wang
1,2,
Ming Li
1,*,
Yimin Wei
1,
Boli Guo
1,
Margaret Brennan
2 and
Charles Stephen Brennan
2,*
1
Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
2
Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(1), 187; https://doi.org/10.3390/foods10010187
Received: 10 December 2020 / Revised: 12 January 2021 / Accepted: 14 January 2021 / Published: 18 January 2021
(This article belongs to the Special Issue Starch Structure, Processing and Digestion)
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Abstract

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 T22) 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. View Full-Text
Keywords: extruded buckwheat flour; buckwheat noodle; LF-NMR; morphology; quality extruded buckwheat flour; buckwheat noodle; LF-NMR; morphology; quality
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MDPI and ACS Style

Wang, R.; Li, M.; Wei, Y.; Guo, B.; Brennan, M.; Brennan, C.S. Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods 2021, 10, 187. https://doi.org/10.3390/foods10010187

AMA Style

Wang R, Li M, Wei Y, Guo B, Brennan M, Brennan CS. Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure. Foods. 2021; 10(1):187. https://doi.org/10.3390/foods10010187

Chicago/Turabian Style

Wang, Ruibin, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan, and Charles S. Brennan. 2021. "Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure" Foods 10, no. 1: 187. https://doi.org/10.3390/foods10010187

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