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The sensory quality of noodles is the key factor in determining consumers' acceptance, and the physicochemical properties can reflect the quality of noodles. In this study, the rheological and thermodynamic properties, noodle quality indexes, and molecular and structural parameters were characterized by adding different levels of buckwheat flour. Pearson correlation analysis was used to evaluate the correlation between physicochemical indexes and basic components of noodles. A comprehensive evaluation model was established by the combination of principal component analysis (PCA) and regression analysis (RA) to evaluate the sensory quality of noodles. The results showed that there was a significant correlation between the physicochemical indexes and the basic components. The two principal components extracted by PCA could explain 89.4% of the total variance of the data. RA showed that the comprehensive evaluation value of the principal component model had a very significant negative correlation with the total score of sensory evaluation (R2 = 0.94). In conclusion, this work demonstrated that PCA and RA as an objective protocol had great potential in predicting the sensory quality of noodles. [ABSTRACT FROM AUTHOR]

In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Extrusion treatments greatly increased buckwheat ratio of buckwheat noodles. • More mobile water within MBNs facilitated gluten network formation. • Extruded buckwheat flours with varied dynamic viscosities behave like water or glue. • Variance in noodle eating qualities can be explained by starch/protein distribution. Abstract Buckwheat noodles processing with higher ratio of buckwheat flour is very challenging while using conventional noodle processing techniques. The mechanism of how extruded buckwheat flours can increase the addition ratio, modify the noodle cooking, and eating qualities were explored. The molecular structures of extruded buckwheat flours with different dynamic viscosities were analyzed using size-exclusion chromatography, and the water status/distribution, morphologies and starch/protein distribution of buckwheat noodles with raw or extruded buckwheat flours (RBN/MBNs) were investigated using low-field nuclear magnetic resonance, scanning electron microscopy and Fourier transform infrared spectroscopy microscope. MBNs showed lower breakage ratio, higher hardness, elasticity, and total sensory score than those of RBN. In addition, medium-dynamic-viscosity extruded buckwheat flour contributed to a continuous gluten network and even starch/protein distribution of noodles, with better cooking and eating properties. Extruded buckwheat flour with dynamic viscosity higher than 7.37 Pa s functioned as adhesives, which can hold starch granules and other components within flours together. [ABSTRACT FROM AUTHOR]

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties.

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The impact of alkali addition on the dough rheological properties and quality of buckwheat noodles was investigated. Farinograph measurements showed that the addition of alkali increased the water absorption and development time of the dough. Dynamic rheological properties analysis showed that alkali addition enhanced G′ and G″ of dough. In addition, the texture properties of buckwheat noodles improved by the increase of the hardness and tensile force. Furthermore, an obvious decrease in the intensity of the protein bands with lower molecular weights was observed in SDS–PAGE patterns and the extractability of protein in sodium dodecyl sulfate containing medium (SDSEP) decreased, which demonstrated that alkali addition promoted the degree of protein polymerization in the buckwheat noodles. CLSM analysis showed alkali addition produced a tight and continuous protein network in buckwheat noodles. The protein cross-linking induced by alkali improved rheological properties of dough and texture properties of buckwheat noodles. [ABSTRACT FROM AUTHOR]

The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grains on the firmness of cooked buckwheat noodles by measuring the force required to compress the cooked noodles. Sprouting significantly decreased the peak force and peak strain to compress cooked noodles, suggesting that sprouting lowers the palatability of cooked buckwheat noodles. Sprouting significantly decreased the force needed to compress cooked noodles largely, suggesting that the cooked noodles made from sprouting grains lead to the perception of less resistance to completely cut off by mastication.

This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN was found to be lighter in color with a finer and continuous structure while WGFN which has higher fiber content exhibited a coarser and disrupted pattern under scanning electron microscopy. The amount of rutin detected in WGFN was significantly higher (998.22 mg/100 g) than that of FFN (148.21 mg/100 g). Addition of gluten powder at 2–4% levels decreased the cooking loss while guar gum and xanthan gum resulted in the highest water absorption capacity. Rather than the individual emulsifiers, their combination (SSL + GMS) had a better effect on the overall quality. The contents of dietary fiber, slowly digestible starch, resistant starch, total polyphenol, total flavonoid and minerals were higher in WGFN. The most abundant essential amino acids were leucine (7.23–8.52%), phenylalanine (6.93–7.27%) and lysine (5.83–6.03%). This study confirmed the possible use of high buckwheat level (75%) in producing buckwheat noodles with enhanced nutritional profile. • Use of high buckwheat level (upto75%) in producing buckwheat noodles with improvers. • Nutr i tional profiling of buckwheat noodles from fine flour and whole groat flour. • Dietary fiber, slowly digestible and resistant starch was higher in whole groat flour noodles. • Higher amount of rutin and quercetin were detected in whole groat flour noodles. • The most abundant essential amino acids were leucine, phenylalanine and lysine. [ABSTRACT FROM AUTHOR]

Noodles made from flour of 3 common and 2 tartary buckwheat cultivars were investigated into cooking, textural, sensorial, antioxidant properties, and polyphenol composition. Common buckwheat noodles possessed greater tensility, lower adhesiveness, and better sensory properties. Buckwheat noodles were found to be good sources of dietary polyphenols and tartary buckwheat noodles contained a higher level of total phenolics (182.65-221.27 mg GA eq./100 g d.w.) and flavonoids (183.33-218.69 mg rutin eq./100 g d.w.) than their counterparts ( p<0.05). Tartary buckwheat noodles also showed higher antioxidant capacity measured by reducing power, DPPH radical scavenging, and ABTS scavenging assay. HPLC analysis identified and quantified 12 polyphenol compounds and revealed that rutin and quercetin were the dominant phenolic compounds. Among them, p-hydroxybenzoic acid, protocatechuic acid, rutin, and quercetin were higher in tartary buckwheat noodles, while common buckwheat noodles had greater contents of chlorogenic acid. Overall, buckwheat noodles are good alternative food with high nutritional quality. [ABSTRACT FROM AUTHOR]

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T22) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties. [ABSTRACT FROM AUTHOR]