Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles
Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles
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DOI：
10.1626/pps.12.492
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发表时间：
2009-10-01
影响因子：
2.5
通讯作者：
Kohyama, Kaoru
中科院分区：
文献类型：
--
作者：
Hara, Takahiro;Sasaki, Tomoko;Kohyama, Kaoru
荞麦面条的硬度在其适口性中起着重要的作用。我们调查了采后和采前人工发芽的效果。通过测定荞麦面压缩所需的力，研究荞麦籽粒发芽对荞麦面硬度的影响。发芽显著降低了荞麦面条的峰值压缩力和峰值应变，表明发芽降低了荞麦面条的适口性。发芽显著降低了压缩熟面条所需的力，这表明由发芽谷物制成的熟面条导致咀嚼完全切断的阻力较小。
The firmness Of buckwheat noodles plays all important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest. sprouting ill the field of buck-wheat grains on the firmness of cooked buckwheat noodles by measuring the force required to compress the cooked noodles. Sprouting significantly decreased the peak force and peak strain to compress cooked noodles, suggesting that Sprouting lowers the palatability of cooked buckwheat noodles. Sprouting significantly decreased the force needed to compress cooked noodles largely, Suggesting that the cooked noodles made from sprouting grains lead to the perception of less resistance to completely cut off by mastication.