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Buckwheat noodles: processing and quality enhancement.
Puligundla P, Lim S. Puligundla P, et al. Food Sci Biotechnol. 2021 Aug 29;30(12):1471-1480. doi: 10.1007/s10068-021-00960-6. eCollection 2021 Nov. Food Sci Biotechnol. 2021. PMID: 34868697 Free PMC article. Review.
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. ...These improvements …
However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten- …
The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.
Han XM, Xing JJ, Han C, Guo XN, Zhu KX. Han XM, et al. Carbohydr Polym. 2021 Sep 1;267:118170. doi: 10.1016/j.carbpol.2021.118170. Epub 2021 May 7. Carbohydr Polym. 2021. PMID: 34119142
The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded st …
The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how …
Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles.
Yalcin S. Yalcin S. J Food Sci Technol. 2021 Jul;58(7):2661-2669. doi: 10.1007/s13197-020-04772-0. Epub 2020 Sep 10. J Food Sci Technol. 2021. PMID: 34194101 Free PMC article.
The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to evaluate quality characteristics, scanning electron microscopy analysis, minerals, total phenolic content and phenolic compounds of the nood …
The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to eva …
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.
Han XM, Xing JJ, Guo XN, Zhu KX. Han XM, et al. Foods. 2021 Nov 4;10(11):2693. doi: 10.3390/foods10112693. Foods. 2021. PMID: 34828974 Free PMC article.
This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour in different proportions (10-40%) to prep …
This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and qua …
Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles.
Cheng J, Lei S, Gao L, Zhang Y, Cheng W, Wang Z, Tang X. Cheng J, et al. Foods. 2022 Sep 6;11(18):2722. doi: 10.3390/foods11182722. Foods. 2022. PMID: 36140850 Free PMC article.
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. ...Jet milling increased the soluble dietary fiber (SDF) content from 3. …
The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole …
Microbial transglutaminase in noodle and pasta processing.
Gharibzahedi SMT, Yousefi S, Chronakis IS. Gharibzahedi SMT, et al. Crit Rev Food Sci Nutr. 2019;59(2):313-327. doi: 10.1080/10408398.2017.1367643. Epub 2017 Oct 20. Crit Rev Food Sci Nutr. 2019. PMID: 28857615 Review.
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The dev …
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and p …
Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat.
Guo Z, Wang L, Cao R, Qiu J. Guo Z, et al. Foods. 2022 Dec 9;11(24):3989. doi: 10.3390/foods11243989. Foods. 2022. PMID: 36553730 Free PMC article.
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. ...Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodle …
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh n …
Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.
Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. Zou S, et al. Foods. 2021 Oct 22;10(11):2543. doi: 10.3390/foods10112543. Foods. 2021. PMID: 34828823 Free PMC 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 bee …
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temp …
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour-based doughs and noodles and the underlying mechanism.
Qi Y, Cheng J, Chen Y, Xu B. Qi Y, et al. J Texture Stud. 2023 Dec;54(6):947-957. doi: 10.1111/jtxs.12798. Epub 2023 Sep 4. J Texture Stud. 2023. PMID: 37661756
The impact of Na(2) CO(3) on the properties of doughs and noodles containing 70% Tartary buckwheat flour was investigated. Low-field (1) H nuclear magnetic resonance showed the mobility of water in the doughs significantly declined with the addition content of alkal …
The impact of Na(2) CO(3) on the properties of doughs and noodles containing 70% Tartary buckwheat flour was investigated. Low …
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Janssen F, et al. Compr Rev Food Sci Food Saf. 2017 Jan;16(1):39-58. doi: 10.1111/1541-4337.12240. Epub 2016 Nov 4. Compr Rev Food Sci Food Saf. 2017. PMID: 33371541
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. ...We here discuss the structural properties, denaturation and aggregation beha …
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa …