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Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution i...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625768/ https://www.ncbi.nlm.nih.gov/pubmed/34828823 http://dx.doi.org/10.3390/foods10112543 |
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author | Zou, Shuping Wang, Lijuan Wang, Aili Zhang, Qian Li, Zaigui Qiu, Ju |
author_facet | Zou, Shuping Wang, Lijuan Wang, Aili Zhang, Qian Li, Zaigui Qiu, Ju |
author_sort | Zou, Shuping |
collection | PubMed |
description | While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals. |
format | Online Article Text |
id | pubmed-8625768 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86257682021-11-27 Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat Zou, Shuping Wang, Lijuan Wang, Aili Zhang, Qian Li, Zaigui Qiu, Ju Foods Article While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals. MDPI 2021-10-22 /pmc/articles/PMC8625768/ /pubmed/34828823 http://dx.doi.org/10.3390/foods10112543 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zou, Shuping Wang, Lijuan Wang, Aili Zhang, Qian Li, Zaigui Qiu, Ju Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title | Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title_full | Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title_fullStr | Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title_full_unstemmed | Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title_short | Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat |
title_sort | effect of moisture distribution changes induced by different cooking temperature on cooking quality and texture properties of noodles made from whole tartary buckwheat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625768/ https://www.ncbi.nlm.nih.gov/pubmed/34828823 http://dx.doi.org/10.3390/foods10112543 |
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