Effects of Sprouting on Texture of Cooked Buckwheat (<i>Fagopyrum esculentum</i>Moench) Noodles

Hara, Takahiro; Sasaki, Tomoko; Tetsuka, Takahisa; Ikoma, Hiroki; Kohyama, Kaoru

doi:10.1626/pps.12.492

Cited by 12 publications

(12 citation statements)

References 23 publications

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“…Twenty strands noodles were cooked in 500 ml boiling water until the white core in the centure of the noodles disappeared. That time was the optimal cooked time of the noodles (Hara, Sasaki, Tetsuka, Ikoma, & Kohyama, 2009).…”

Section: Methodsmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

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Background and objectives:The effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat formulated flour blends were investigated with the objective of developing and optimizing formulation. Findings: Using a formulated flour with potato mass ratio of 30% as the base flour and varying gluten addition, it was shown that addition of wheat gluten at levels of 7.0%-9.0% not only improved rheological properties of the formulated flour, but also improved the textural properties of noodles. The effects of the water and salt on the qualities of noodles were also investigated. The L9(34) orthogonal design results showed that the optimal noodle formulation was wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%, giving a cooked broken rate of 2.10% and sensory score of 88.6. Conclusions: For the base flour of potato/wheat 30:70, wheat gluten addition of 7.0%-9.0% improved farinograph and extensograph properties as well as textural properties.The optimal formulation of noodles was potato flour level of 30%, wheat flour level of 70%, wheat gluten level of 8.0%, salt level of 4.0%, and water level of 47.0%. Significance and novelty: Gluten has been used to improve rheological properties of dough and qualities of noodles with potato-wheat flour blends. K E Y W O R D S gluten, noodles, potato, wheat flour blending 602 | ZHAO et Al. How to cite this article: Zhao B, Deng J, Li M, et al. Effects of gluten on rheological properties of dough and qualities of noodles with potato-wheat flour blends. Cereal Chem. 2020;97:601-611. https://doi.

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Section: Methodsmentioning

confidence: 99%

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Zhao

Deng

et al. 2020

Cereal Chem

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“…Firmness of buckwheat noodles plays an important role in their palatability (Kimura et al 2000(Kimura et al , 2002. Hara et al (2007Hara et al ( , 2009a studied the effect of preharvest sprouting on the textural characteristics of buckwheat noodles and pasting viscosity: sprouting decreased the peak force and peak strain when noodles made from buckwheat flour or buckwheat plus wheat flour were cut. Longer cooking also decreases peak force and peak strain of buckwheat noodles (Hara et al 2009a, Kimura et al 2002, Tsuji 1984, and is considered less preferable (Kimura et al 2000, 2002, Tsuji 1984.…”

Section: Preharvest Sproutingmentioning

confidence: 99%

“…Hara et al (2007Hara et al ( , 2009a studied the effect of preharvest sprouting on the textural characteristics of buckwheat noodles and pasting viscosity: sprouting decreased the peak force and peak strain when noodles made from buckwheat flour or buckwheat plus wheat flour were cut. Longer cooking also decreases peak force and peak strain of buckwheat noodles (Hara et al 2009a, Kimura et al 2002, Tsuji 1984, and is considered less preferable (Kimura et al 2000, 2002, Tsuji 1984. Hara et al (2007) reported that preharvest sprouting lowered RVA (Rapid Visco Analyzer) peak viscosity because it digested buckwheat starch by activating alfa-amylase (Miyake et al 2004).…”

Section: Preharvest Sproutingmentioning

confidence: 99%

“…The decrease in peak viscosity caused by sprouting is not alleviated by adding wheat flour (Hara et al 2007, Sugimoto 2003, because α-amylase in sprouted buckwheat flour also digests wheat starch (Sugimoto 2003). Hara et al (2007Hara et al ( , 2009a reported that buckwheat culti-vars differ in their tendency to undergo preharvest sprouting. We evaluated cultivar difference in preharvest sprouting, by counting sprouted grain harvested after frequent natural rainfall in the rainy season.…”

Section: Preharvest Sproutingmentioning

confidence: 99%

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Important agronomic characteristics of yielding ability in common buckwheat; ecotype and ecological differentiation, preharvest sprouting resistance, shattering resistance, and lodging resistance

Morishita

Hara

2020

Breed. Sci.

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Common buckwheat is recognized as a healthy food because its seed contains large amounts of protein, minerals, and rutin. However, the yielding ability of common buckwheat is lower than that of other major crops. The short growing period, moisture injury, occurrence of sterile seeds due to lack of flower-visiting insects, and yield loss due to lodging and shattering cause low and unstable grain yield. Therefore, many common buckwheat breeders have tried to increase yielding ability by improving various characteristics. Recently, new breeding objectives for improving yielding ability by increasing preharvest sprouting resistance; reducing shattering loss; introducing self-compatibility; the ecotype, and semidwarf have been reported. In this review, we introduce the research on the important agronomic characteristics, preharvest sprouting resistance, ecotype and ecological differentiation, shattering resistance, and lodging resistance in common buckwheat.

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“…2) Though the texture of the noodles is soft, 3) slurping up the noodles is difficult without mixing with a thin-liquid sauce that can reduce the surface adhesiveness of the noodles. To slurp up noodles using chopsticks is unique to Japanese, Korean, and Chinese people.…”

mentioning

confidence: 99%

Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

Kohyama

Hanyu

Hayakawa

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentumMoench) Noodles

Cited by 12 publications

References 23 publications

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends

Important agronomic characteristics of yielding ability in common buckwheat; ecotype and ecological differentiation, preharvest sprouting resistance, shattering resistance, and lodging resistance

Electromyographic Measurement of Eating Behaviors for Buckwheat Noodles

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