Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

2020 ◽  
Vol 51 (4) ◽  
pp. 688-697 ◽  
Author(s):  
Yu Chen ◽  
Mohammed Obadi ◽  
Shuyi Liu ◽  
Yajing Qi ◽  
Zhongwei Chen ◽  
...  
Keyword(s):  
Texture Analysis ◽  
Tartary Buckwheat ◽  
Processing Quality ◽  
Buckwheat Flour

Effect of HMW-GS Deletion on Processing Quality of Soft Wheat Ningmai 9

2016 ◽  
Vol 42 (5) ◽  
pp. 633
Author(s):  
Ping-Ping ZHANG ◽  
Hong-Xiang MA ◽  
Jin-Bao YAO ◽  
Miao-Ping ZHOU ◽  
Peng ZHANG
Keyword(s):  
Soft Wheat ◽  
Processing Quality

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

2021 ◽  
Vol 99 ◽  
pp. 103223
Author(s):  
Zhaojian Shi ◽  
Ling Liu ◽  
Kailong Zhang ◽  
Xiaolong Wang ◽  
Zhen Ma ◽  
...  
Keyword(s):  
Processing Quality

scholarly journals Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 997
Author(s):  
Tatsuro Suzuki ◽  
Takahiro Hara ◽  
Kenjiro Katsu
Keyword(s):  
Subsequent Growth ◽  
Local Economies ◽  
Cereal Grain ◽  
The World ◽  
New Varieties ◽  
Sprouting Resistance ◽  
Sprout Growth ◽  
Noodle Quality ◽  
Buckwheat Flour

Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth.

scholarly journals Effect of Laser Beam Focusing Adjustment on the Processing Quality of Aluminum Nitride Ceramic Micro-Holes

2021 ◽  
Vol 1865 (2) ◽  
pp. 022004
Author(s):  
Chunyan Yang ◽  
Yun Hao ◽  
Yangping Li ◽  
Bozhe Wang ◽  
Hai Yuan ◽  
...  
Keyword(s):  
Aluminum Nitride ◽  
Laser Beam ◽  
Processing Quality ◽  
Beam Focusing ◽  
Micro Holes

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

2019 ◽  
Author(s):  
А.А. ШИШКАНОВ ◽  
С.Ю. КОЖУШКО ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
М.К. САДЫГОВА ◽  
Л.В. КАРПУНИНА
Keyword(s):  
Production Technology ◽  
Gum Arabic ◽  
Positive Influence ◽  
Fifth Grade ◽  
Bakery Products ◽  
High Grade ◽  
Microbiological Parameters ◽  
Composite Mixture ◽  
Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

scholarly journals Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour

2017 ◽  
Vol 23 (6) ◽  
pp. 783-792 ◽  
Author(s):  
Na-Na Wu ◽  
Xiao-Hong Tian ◽  
Yan-Xiang Liu ◽  
Huan-Huan Li ◽  
Run-Ping Liang ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Antioxidant Properties ◽  
Tartary Buckwheat ◽  
Buckwheat Flour

Crystal Structure of Wheat Glutaredoxin and Its Application in Improving the Processing Quality of Flour

2018 ◽  
Vol 66 (45) ◽  
pp. 12079-12087 ◽  
Author(s):  
Xiaomei Sun ◽  
Meirong Chen ◽  
Feng Jia ◽  
Yi Hou ◽  
Song-Qing Hu
Keyword(s):  
Crystal Structure ◽  
Processing Quality
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