naa a22 4500 510726518 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0831-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0831-8 Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) Flour [Elektronische Daten] [Lihong Han, Yun Zhou, Eizo Tatsumi, Qun Shen, Yongqiang Cheng, Lite Li] Tartary buckwheat has attracted attention worldwide for its nutritional value. To examine the potential application of tartary buckwheat in oriental noodle production, different proportions of four grades of tartary buckwheat flour (TBF) were added to noodle dough. TBF is produced from the hulled tartary buckwheat by passing it through break rolls and a 120-mesh sieve of a complete buckwheat processing set four times to produce four grade fractions, A, B, C, and D. The thermomechanical properties of the dough as well as the quality of noodles made with different grades of TBF were assessed. The results indicate that protein, fiber, lipid, and ash contents increased while starch content decreased sequentially from fraction A to fraction D. The addition of TBF significantly decreased the water absorption and stability of the wheat dough. No significant differences were found in cooking loss or the tensile strength of cooked, formulated noodles between 10 and 20% of fraction A and 10% of fraction B. Additionally, TBF decreased the firmness of cooked noodles and gave the dry noodles a more yellow hue with low lightness. A sensory evaluation confirmed that the noodles containing fraction A or B in the above proportions showed no significant differences in acceptability when compared with the noodles prepared with only wheat flour. In conclusion, TBF fractions A and B could be used as a nutritional additive in oriental noodles. Springer Science+Business Media, LLC, 2012 Wheat noodle nationallicence Tartary buckwheat flour nationallicence Thermomechanical properties nationallicence Cooking quality nationallicence Texture nationallicence Han Lihong College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Zhou Yun College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Tatsumi Eizo Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, Japan aut Shen Qun College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Cheng Yongqiang College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Li Lite College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1953-1962 1935-5130 6:8<1953 2013 6 11947 https://doi.org/10.1007/s11947-012-0831-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0831-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Han Lihong College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Zhou Yun College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Tatsumi Eizo Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, Japan aut NATIONALLICENCE 700 1- Shen Qun College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Cheng Yongqiang College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Li Lite College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1953-1962 1935-5130 6:8<1953 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer