The Effects Of Common Buckwheat Hull?Flour And Bran On Wheat Dough And Noodles Quality And Flavor

In this study,the raw material were common buckwheat hull,flour and bran.The volatile components of common buckwheat grains in different parts were analyzed by solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS).Common buckwheat hull,flour and bran were mixed with wheat flour in different content to prepare noodles.By Pasting test,Rheology test,Texture test,Sensory evaluation test,Noodle cooking test,Differential scanning calorimetry analysis experiment(DSC),Scanning electron microscope(SEM)and LF-~1H NMR test explored the effect of common buckwheat hull,flour and bran on dough and noodles quality.The effects of common buckwheat hull,flour and bran on the flavor of raw and cooked buckwheat noodles were compared by SPME-GCMS.The experimental results were as follows:(1)There were 67 kinds of volatile components identified in common buckwheat.Nonanal,hexanal,capraldehyde,2-pentyl-Furan and 2,6,6-trimethyl-1-Cyclohexene-1-carboxaldehyde played main roles in buckwheat special flavor.There were 26,28 and 34 kinds of volatile components identified in common buckwheat hull,flour and bran,respectively.The volatile components and flavor were different in common buckwheat different parts.There were more aldehyde compounds with low thresholds in buckwheat hull and bran.The flavor of common buckwheat hull and bran were strong,but the flavor of buckwheat flour was thin.(2)Starch pasting properties declined when added buckwheat bran or hull,because fiber absorbed water and prevented starch particles swelling.Noodles cooked test results shown that buckwheat bran and hull noodles had lower cooking loss.When added 4%buckwheat bran or hull,dough elasticity and noodle quality were better.The elasticity of buckwheat flour noodles obviously reduced with the increased content.Through the approach of LF-~1H NMR found water-solids interaction in bran and hull noodles were intense and constrained water molecule in solids,while there was much free water in buckwheat flour noodles.SEM shown when added 4%buckwheat bran or hull noodles had a continuous gluten network,but the gluten structure was broken with the buckwheat flour content increase.Therefore,when buckwheat flour content was30%or buckwheat hull or bran content was 4%,noodles quality were better.(3)There were 74 kinds of volatile components identified in raw buckwheat noodles,including 40 from buckwheat hull noodles,48 from buckwheat bran noodles and 45 from buckwheat flour noodles.There were 58 kinds of identified volatile components in cooked buckwheat noodles,including 47 from buckwheat hull noodles,33 from buckwheat bran noodles and 35 from buckwheat flour noodles.The flavor of raw and cooked buckwheat noodles was different.Adding 4%buckwheat hull or bran in noodles could get a similar flavor to buckwheat flour noodles.These noodles with more aldehydes and smell stronger.