Physicochemical properties and structure of buckwheat flour modified by steam-treatment

Abstract

The natural buckwheat flour exhibits poor processing behaviour due to its conservative structure and the lack of gluten protein, thereby limiting its use in the food industry. The replacement of chemical modification with sustainable, environmentally friendly steam treatment is, currently, technically feasible and promising for most chemical modification methods. The data showed that the steam-treated buckwheat flour degree of gelatinization increased to 99.3 g/100 g, and water absorption increased to 3.93 g/100 g. Also, particle size of the samples in the trial group was significantly larger compared to the control group. Scanning electron microscopy and infrared tests showed that not only did the steam treatment disrupt the granular structure of the buckwheat flour, but its proximity crystalline ordering structure Importantly, rheological behaviour tests showed that the steam-treated buckwheat gel exhibited a better viscoelasticity. Consequently, steam-treated pre-gelatinized buckwheat flour readily forms a tight network structure and provided important information for potential processing applications.

Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch

“…Over‐denaturation of proteins by the high temperature can also result in the formation of overly dense gels that are difficult to rehydrate. However, according to our previous study, steam treatment at temperatures of 100°C improved starch swelling as well as the performance of the gel during extrusion (Yang et al., 2023). These results are contrary to the effects observed with steam treatment above 120°C.…”

“…A 200 g portion of the flour was evenly spread in a steamer with a depth of 6 cm and a diameter of 30 cm. The samples were subjected to treatment using the steam generator at 100°C for 5, 10, and 15 min (Yang et al., 2023). After the treatment, the rice flour was dried in an oven at 50°C for 12 h. The dried samples were ground and sieved to obtain the modified samples.…”

“…A 200 g portion of the flour was evenly spread in a steamer with a depth of 6 cm and a diameter of 30 cm. The samples were subjected to treatment using the steam generator at 100 • C for 5, 10, and 15 min (Yang et al, 2023).…”

“…The rice flour after MS treatment was mixed with distilled water (1 g/8 mL) and placed in a water bath at 90 • C. It was heated for 30 min under continuous stirring and then cooled to room temperature to form a gel (Yang et al, 2023). During the test, a parallel plate (diameter 35 mm and gap 1 mm) was maintained at 25 • C, and oscillatory strain sweeps were performed using a rheometer (HAAKE MARS 60, Thermo Fisher Scientific Co., Ltd.).…”

“…The presence of this phenomenon in a water medium could be attributed to the enhanced water holding capacity and gelatinization ability of starch. According to the findings of Yang et al (2023), steam treatment improved the gelatinization ability of starch and led to the formation of larger granules when starch was exposed to water. This was because the amorphous region of starch became more hydrophilic upon contact with water, leading to increased water absorption and water holding capacity.…”