Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles

Lijuan Wang; Hanqi Tang; Yang Li; Zicong Guo; Liang Zou; Zaigui Li; Ju Qiu

doi:10.1016/j.foodchem.2023.136347

Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles

Food Chem. 2023 Oct 15:423:136347. doi: 10.1016/j.foodchem.2023.136347. Epub 2023 May 11.

Authors

Lijuan Wang¹, Hanqi Tang², Yang Li², Zicong Guo¹, Liang Zou³, Zaigui Li⁴, Ju Qiu⁵

Affiliations

¹ Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
² Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
³ Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
⁴ Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China. Electronic address: lizg@cau.edu.cn.
⁵ Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China. Electronic address: qiuju@cau.edu.cn.

PMID: 37207513
DOI: 10.1016/j.foodchem.2023.136347

Abstract

Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50-10 μm) and tissue-scale (500-100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein-protein and protein-IDF. Compared with the control sample, the addition of tissue-scale or cell-scale IDF significantly increased the starch gelatinization rate (β, C3-C2) and decreased the starch hot-gel stability. Cell-scale IDF increased the rigid structure (β-sheet) of protein, thus improving the noodle texture. The decreased cooking quality of cell-scale IDF-fortified noodles was related to the poor stability of rigid gluten matrix and the weakened interaction between water and macromolecules (starch and protein) during cooking.

Keywords: Buckwheat; Insoluble dietary fiber; Noodle quality; Particle size; Protein structure.

MeSH terms

Cooking
Fagopyrum* / chemistry
Flour / analysis
Glutens / chemistry
Starch / chemistry

Substances

Starch
Glutens