Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles

• Published in: Food chemistry Vol. 423; p. 136347
• Main Authors: Wang, Lijuan, Tang, Hanqi, Li, Yang, Guo, Zicong, Zou, Liang, Li, Zaigui, Qiu, Ju
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.10.2023
• Subjects: Buckwheat; Cooking; deformation; dietary fiber; dough; Fagopyrum - chemistry; Flour - analysis; food chemistry; gelatinization; gluten; Glutens - chemistry; Insoluble dietary fiber; Noodle quality; noodles; Particle size; product quality; Protein structure; rheology; starch; Starch - chemistry; texture; viscoelasticity; LF-NMR; Particle size; DF; TPA; tan δ; Buckwheat; G; IDF; WA; C1–C2; C3–C4; C3–C2; C5–C4; β; Insoluble dietary fiber; SDF; FTIR; SEM; CLSM; Protein structure; WAI; Noodle quality
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136347

[Display omitted] •Cell-scale fiber increased protein aggregation and starch gelatinization rate.•Cell-scale fiber decreased gluten malleability and starch thermal stability.•Fiber addition weakened the interaction between water and macromolecules.•Cell- and tissue-scale fiber differently affected spatial orderliness of protein.•Milling fiber to cell scale was conducive to improve the dough and noodle quality. Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50–10 μm) and tissue-scale (500–100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein–protein and protein-IDF. Compared with the control sample, the addition of tissue-scale or cell-scale IDF significantly increased the starch gelatinization rate (β, C3-C2) and decreased the starch hot-gel stability. Cell-scale IDF increased the rigid structure (β-sheet) of protein, thus improving the noodle texture. The decreased cooking quality of cell-scale IDF-fortified noodles was related to the poor stability of rigid gluten matrix and the weakened interaction between water and macromolecules (starch and protein) during cooking.