Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles - Wang, Lijuan; Tang, Hanqi; Li, Yang; Guo, Zicong; Zou, Liang; Li, Zaigui; Qiu, Ju (Food chemistry, 2023)
Keywords: 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