Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Cheng, Jiayu; Lei, Sijia; Li, Gao; Zhang, Yingquan; Cheng, Weiwei; Wang, Zhenjiong; Tang, Xiaozhi

doi:10.3390/foods11182722

Cited by 5 publications

(2 citation statements)

References 31 publications

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“…The highest breakdown viscosity was found for MBF, indicating the worst paste stability among all flours, and the lowest was found for MBWF. The results of this study regarding the pasting properties of MBWF were consistent with those of Cheng et al [ 32 ]…”

Section: Resultssupporting

confidence: 92%

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Wojciechowicz-Budzisz,

Skřivan,

Sluková

et al. 2023

Foods

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With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

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Section: Resultssupporting

confidence: 92%

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Wojciechowicz-Budzisz,

Skřivan,

Sluková

et al. 2023

Foods

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show abstract

“…After 3 min of cooking, the hard core in the middle of the noodles disappeared. The heating was then stopped, and the noodles were gently transferred into cold water (Cheng et al ., 2022), and the breakage rate was calculated according to eqn (1):

Breakage rate = \frac{Number of broken noodles}{40} \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Wei,

Ren,

Duan

et al. 2024

Int J of Food Sci Tech

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SummaryThe inherent poor cooking quality and poor texture of mixed‐grain pasta limit consumer acceptance. This study systematically investigated the effect of curdlan in the processing of sweet potato puree oat mixed‐grain noodles, and comprehensively analysed a number of key indicators such as cooking characteristics, moisture state, texture properties, microstructure, starch crystallinity characteristics, short‐range ordered structure and thermal properties. At the production practice level, the study clearly indicated that the 0.6% curdlan addition ratio was the best solution in sweet potato puree oat mixed‐grain noodles processing. This finding not only significantly reduces the fracture rate, water absorption rate and cooking loss rate during the cooking process, but also significantly improves the quality and yield of the product, and brings significant improvement in the taste and texture of the noodles, which is of great significance for industrial production. In the microstructural and molecular studies, we revealed how curdlan could enhance the structural stability and mechanical strength of noodles by promoting the uniform distribution of starch granules in the gluten protein network. Further, through X‐ray diffraction, ordered structure and thermal property analyses, we have found that colchicine can effectively regulate the interactions of hydrogen bonding between starch and the content of straight‐chain and branched‐chain starch, which significantly reduces the crystallinity, ordered short‐chain structure and enthalpy of pasting of starch in the pasta. These in‐depth research results not only help us to understand more comprehensively the formation mechanism of the modification of pasta quality by curdlan, but also provide a solid theoretical foundation and practical guidance for the improvement of pasta quality in mixed grains.

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Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

Mao,

Zhang,

et al. 2024

J Sci Food Agric

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BACKGROUNDWheat bran (WB) is a byproduct of refined wheat flour production with poor edible taste and low economic value. Herein, the WB was micronized via airflow superfine pulverization (ASP), and the effects of the ASP conditions on its particle size, nutritive compositions, whiteness, hydration characteristics, moisture distribution, microstructure, cation exchange capacity, volatile flavor components, and other characteristics were investigated.RESULTSReducing the rotational speed of the ASP screw and increasing the number of pulverizations significantly decreased the median particle size Dx(50) of WB to a minimum of 12.97 ± 0.19 μm (P < 0.05), increased the soluble dietary fiber content from 55.05 ± 2.94 to 106.86 ± 1.60 mg g−1, and improved the whiteness and water solubility index. In addition, the water holding capacity and oil holding capacity were significantly reduced (P < 0.05), while the cation exchange and swelling capacities first increased and then decreased. Up to about 70% of water in WB exists as bound water. As the Dx(50) of WB decreased, the content of bound and immobile water increased, while the free water decreased from 14.37 ± 1.21% to 7.59 ± 1.03%. Furthermore, WB was micronized and the particles became smaller and more evenly distributed. Using gas chromatography–ion mobility spectrometry, a total of 37 volatile compounds in micronized WB (including 10 aldehydes, 9 esters, 7 alcohols, and several acids, furans, ethers, aldehydes, esters, and alcohols) were identified as the main volatile compounds of WB.CONCLUSIONCollectively, ASP improved the physicochemical properties of WB. This study provides theoretical references for the use of ASP to improve the utilization and edibility of WB. © 2024 Society of Chemical Industry.

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Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Cited by 5 publications

References 31 publications

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Effects of airflow superfine pulverization on the structure, functional properties, and flavor quality of wheat bran

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