摘要
Abstract
The raw material used was buckwheat,and the flour was obtained with three different types of milling methods high-speed,airflow,and wall-breaking.The color,fluidity,filler,hydration properties,oil,and other powder properties of the flour were investigated under these techniques.The properties of buckwheat noodles include water absorption,cooked broken rate,and cooking loss rate.The findings high-light the importance of significant differences in the quality attributes of buckwheat flour milling and buck-wheat noodles.Although high-speed powder flow is a superior method for preparing buckwheat flour com-pared to other methods,it still exhibits weak water-holding capacity,oil-holding capacity,solubility,and other characteristics.The water holding capacity,oil holding capacity,solubility,dissolution,and overall color difference of airflow powder were 1.54 g/g,0.86 g/g,9.54%,2.77 mL/g,and 6.13,respectively.Noodles made from airflow flour showed the highest water absorption rate at 182.09%,while the rates of cooked broken strips and cooking loss were 13.69%and 13.38%,respectively.The wall-broken flour index did not exhibit any particularly noteworthy results.Therefore,the quality of the airflow flour was high and much appropriate for deep processing buckwheat as a culinary ingredient.关键词
荞麦粉/磨粉方式/品质特性/荞麦面条Key words
buckwheat flour/milling method/quality characteristics/buckwheat noodles分类
轻工业
