Cargando…

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cheng, Jiayu, Lei, Sijia, Gao, Li, Zhang, Yingquan, Cheng, Weiwei, Wang, Zhenjiong, Tang, Xiaozhi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497559/ https://www.ncbi.nlm.nih.gov/pubmed/36140850 http://dx.doi.org/10.3390/foods11182722

Ejemplares similares

Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
por: Li, Yunlong, et al.
Publicado: (2022)

Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat
por: Guo, Zicong, et al.
Publicado: (2022)

Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles
por: Han, Xiao-Miao, et al.
Publicado: (2021)

Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
por: Zhang, Lei, et al.
Publicado: (2023)

Murine Model of Buckwheat Allergy by Intragastric Sensitization with Fresh Buckwheat Flour Extract
por: Lee, Soo-Young, et al.
Publicado: (2005)

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
por: Xue, Chaoqiang, et al.
Publicado: (2022)

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
por: Wang, Ruibin, et al.
Publicado: (2021)

Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion
por: Wang, Hongyan, et al.
Publicado: (2023)

Principal Components and Cluster Analysis of Trace Elements in Buckwheat Flour
por: Zhao, Mengyu, et al.
Publicado: (2023)

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder
por: Xu, Qinglian, et al.
Publicado: (2021)

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
por: Sujka, Katarzyna, et al.
Publicado: (2022)

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
por: Martín-García, Beatriz, et al.
Publicado: (2019)

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
por: Cai, Mengdi, et al.
Publicado: (2022)

Buckwheat Cakes
Publicado: (1859)

Buckwheat Cakes
Publicado: (1876)

Buckwheat Cakes
Publicado: (1877)

Buckwheat Cakes
Publicado: (1856)

Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours
por: Brites, Lara T.G.F., et al.
Publicado: (2022)

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
por: Zou, Shuping, et al.
Publicado: (2021)

Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics
por: Chai, Yinghui, et al.
Publicado: (2023)

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour
por: Harasym, Joanna, et al.
Publicado: (2020)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Hypoglycemic Effects and Mechanisms of Buckwheat–Oat–Pea Composite Flour in Diabetic Rats
por: Yin, Xueqian, et al.
Publicado: (2022)

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds
por: Živković, Andrej, et al.
Publicado: (2021)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
por: Burešová, Iva, et al.
Publicado: (2023)

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles
por: Xiao, Wen, et al.
Publicado: (2023)

Breeding buckwheat for nutritional quality
por: Kreft, Ivan, et al.
Publicado: (2020)

Biosynthesis and regulation of flavonoids in buckwheat
por: Matsui, Katsuhiro, et al.
Publicado: (2020)

Biotechnological Methods for Buckwheat Breeding
por: Luthar, Zlata, et al.
Publicado: (2021)

Tartary Buckwheat in Human Nutrition
por: Luthar, Zlata, et al.
Publicado: (2021)

Editorial: Advances in buckwheat research
por: Pinski, Artur, et al.
Publicado: (2023)

Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study
por: Sinkovič, Lovro, et al.
Publicado: (2022)

Effect of Cosensitization with Buckwheat Flour Extract on the Production of House Dust Mite-specific IgE
por: Shin, Youn Ho, et al.
Publicado: (2007)

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits
por: Alvarez, Pedro A., et al.
Publicado: (2013)

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
por: Zieliński, Henryk, et al.
Publicado: (2020)

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts
por: Jin, Hye-Rin, et al.
Publicado: (2019)

Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study
por: Martín-García, Beatriz, et al.
Publicado: (2019)

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
por: Różańska, Maria Barbara, et al.
Publicado: (2021)

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions
por: Zhang, Zhuo, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_q5sb733q4j6ol6qa3ju88ncju5