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

[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 s...