Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
复制标题
改进的挤压蒸煮技术对物理改性荞麦粉结构、理化和营养特性的影响：其作为食品配料的潜在用途
DOI：
10.1016/j.lwt.2020.109872
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发表时间：
2020-11-01
影响因子：
6
通讯作者：
Tang, Xiaozhi
中科院分区：
文献类型：
--
作者：
Cheng, Weiwei;Gao, Li;Tang, Xiaozhi
Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70-100 degrees C extrusion temperature and 30%-70% moisture content. The effects of extrusion parameters on the structure, morphology, physiochemical and nutritional properties of modified buckwheat flour (MBF) were studied. Results showed that IECT treatment destructed the granular and crystalline structure of starch, induced formation of starch network, and transferred the fractal structure of buckwheat starch from surface to mass. The results of water absorption index were found to be significantly increased and highly correlated with the fractal dimension. MBF samples showed remarkably different pasting properties, a high retention rate of functional components and desired physical properties. The MBF products obtained is promising to be used as food ingredients with potential use in whipped doughs, noodles, ready-to-eat breakfast cereals, bread, and gluten-free products.
