Preparation Of Type 4 Buckwheat Starch By Ultrahigh Pressure Treatment And Its Application In Baked Food

Buckwheat and its other bulk food crops, its nutritional and functional activity has many outstanding advantages, including buckwheat starch as a new type of starch resources, rich in natural resistant starch. In this paper, type 4 buckwheat resistant starch was prepared by ultra-high pressure co-crosslinking esterification method, and the content of resistant starch was used as the evaluation index. The optimum process of type 4 buckwheat resistant starch was preliminarily determined by single factor and response surface test. The effects of ultrahigh pressure on the physicochemical properties and processing quality of buckwheat resistant starch were explained, and the digestion characteristics of type 4 buckwheat resistant starch were analyzed. And type 4 buckwheat resistant starch applied to baked goods, the development of high quality soda crackers. Below are key research findings:1?The effect of pressure on the starch formation of buckwheat was the most significant in the process of RS4-type buckwheat resistant starch by ultra-high pressure co-crosslinking esterification, followed by starch milk concentration, ultra-high pressure treatment time and pH at 440MPa, , Starch emulsion concentration of 30%, pH 11.2 under the conditions of preparation of buckwheat resistant starch, can significantly improve the resistance of RS4 type starch content, reaching 45.3%.2?Buckwheat starch after ultra-high pressure treatment between the particles after the narrowing of particles and particles gathered between the particles, the surface of the particles are damaged traces of some particles appear depression or irregular state, this dense structural state is the source of resistance one. The ultra-high pressure treatment only affects the crystal structure of the amorphous zone of the starch granules. The microstructure of the microcrystals has little effect on the X-ray diffraction pattern,but the peak position and the peak intensity of the diffraction pattern have changed, Forming part of the small molecule polymer,resulting in starch relative crystallinity increased. At the same time,its solubility and swelling were reduced from 0.32% to 0.13%, 210.4% to 140.7%. The freeze - thaw stability was higher than that of the original buckwheat starch, and the water loss rate decreased from 13.42% to 8.57%. Starch suspension gelatinization colloid recovery performance is better, the hardness decreased significantly; thermal performance showed a reduced change. The results showed that the high quality of the buckwheat starch had obvious improvement effect on the gel quality and thermal properties of buckwheat starch, which was beneficial to the improvement of starchy food quality.3?In vitro digestion test showed that the digestibility of buckwheat starch was higher than that of the buckwheat starch, and the digestibility of the buckwheat starch was higher than that of the ultrahigh pressure. It indicates that the buckwheat starch granule becomes smaller and the crystallinity becomes higher after the ultrahigh pressure treatment, which may be beneficial to the decrease of the glycemic index and is a raw material for the development of the potential low glycemic index food.4?The buckwheat starch treated with ultra-high pressure was applied to soda crackers.The amount of buckwheat resistant starch was 28%, the ratio of yeast was 2%, the proportion of leavening agent was 0.18%, the time of proof 60min, baking time 10min, can effectively improve the bad taste of buckwheat products. At the same time, due to the addition of ultra-high pressure treatment of buckwheat resistant starch, not only played a role in improving the taste of biscuits, density and water retention and other sensory quality, but also has anti-digestive function, are better than other commercially available soda cracker products...