Effects Of Popped Tartary Buckwheat Flour On Wheat Dough Rheology And Mantou Quality

In order to further expand the application of Tartary buckwheat in the food industry,the effects of popping on the basic components,microstructure,hydration characteristics and gelatinization properties of Tartary buckwheat flour were studied.Then mix with wheat flour to prepare dough to study the fermentation characteristics,textural properties,and tensile properties of the mixed dough.Finally,mantou samples were made,and its quality characteristics were studied.Wheat flour mantou as control.The results of the study were as follows:(1)The water content of wheat flour was the highest among the raw material flours,but the content of ash,protein,crude fat,and total flavonoids were the lowest.The L*value of wheat flour was the largest by the determination,and a*value and b*value were both smaller than Tartary buckwheat flour and popped Tartary buckwheat flour.The parameter values of wheat flour of gelatinization characteristics were higher than those of Tartary buckwheat flour and popped Tartary buckwheat flour.Compared with Tartary buckwheat flour,the water content and total starch content of popped Tartary buckwheat flour were reduced by 55.32%and 13.56%,respectively.Protein content,crude fat content,and ash content did not change significantly.Total flavonoid content increased.The volume of popped flour increased several times,and the bulk density decreased from 0.686 g/m L to0.097 g/m L.Hydration properties such as water absorption and water solubility had been improved.From the microstructure point of view,the popped flour presented flake aggregation state.The surface became rough and appeared holes.The gelatinization parameters such as viscosity,breakdown value,retrogradation value and peak time were all reduced.(2)The addition of Tartary buckwheat flour reduced the water absorption rate of the dough.The addition of popped Tartary buckwheat flour increased the water absorption rate of the dough.Water absorption rate of the dough with the addition of popped Tartary buckwheat flour was significantly(p<0.05)higher than that of the dough with Tartary buckwheat flour in the case of the same addition.The development time of dough with popped Tartary buckwheat flour was shorter than that of wheat dough,and the difference was significant(p<0.05).Compared with wheat dough,adding Tartary buckwheat flour or popped Tartary buckwheat flour reduced the C2 values of the dough.However,the C2value of dough added with popped Tartary buckwheat flour were smaller than that of dough added with Tartary buckwheat flour.With the increase in the proportion of Tartary buckwheat flour,the C3 value of the dough became larger(from 1.83 Nm to 2.14 Nm),and the dough with the same proportion of popped Tartary buckwheat flour made the C3 value smaller.Both Tartary buckwheat flour and popped Tartary buckwheat flour reduced the retrogradation value of the mixed dough.(3)The addition of Tartary buckwheat flour and popped Tartary buckwheat flour would significantly affect the residual stress(E₂)values of the dough,making the dough more and more close to solid.And the hardness became larger,which made it difficult to compress.The addition of Tartary buckwheat flour and popped Tartary buckwheat flour increased the adhesiveness of the dough,reduced the cohesiveness,and deteriorated the springiness.Under the same adding ratio,the adhesiveness of popped Tartary buckwheat flour dough was lower than that of Tartary buckwheat flour dough.And the springiness and cohesiveness values were higher than those of Tartary buckwheat flour dough.The adhesiveness of the mixed dough showed a trend of increasing and then decreasing with the increase of the addition ratio.Adding same proportion of popped flour dough had better resilience than Tartary buckwheat flour dough.Compared with wheat dough,adding Tartary buckwheat flour and popped Tartary buckwheat flour significantly reduced the maximum resistance of wheat dough,and the extensibility was also significantly reduced.With the increase in the proportion of Tartary buckwheat flour and popped Tartary buckwheat flour,the maximum development height of the dough was reduced by 44.3%and 61.1%,respectively.The gas retention rate of popped Tartary buckwheat flour dough was higher than that of Tartary buckwheat flour dough.(4)As the proportion of Tartary buckwheat flour and popped Tartary buckwheat flour increased,the specific volume mantou decreased;the L*value of mantou crust and mantou crumb decreased.The value of a*increased with the addition of Tartary buckwheat flour and popped Tartary buckwheat flour,while b*value changed irregularly.Popped Tartary buckwheat flour mantou had lower L*and larger a*than Tartary buckwheat flour,and there was no significant change in the color of the crust and crumb of mixed mantou and wheat mantou.With the increase in the amount of Tartary buckwheat flour and popped Tartary buckwheat flour,the hardness of the mantou increased and the springness decreased.Compared with the Tartary buckwheat flour mantou added in the same proportion,the popped Tartary buckwheat mantou had lower hardness and better springness.From the sensory evaluation results,the popped Tartary buckwheat flour mantou had a higher sensory scores and was easier to be accepted by consumers.The conclusions drawn from the above results were as follows:popping could significantly improve the physicochemical properties of Tartary buckwheat flour.Add it to wheat flour in a certain proportion to make a mixed dough.The mixed dough had excellent cohesiveness,resilience,and fermentation characteristics compared with Tartarty buckwheat-wheat flour dough.The mixed flour was further prepared into mixed mantou,and the quality of mantou was improved.Therefore,the popping was an effective method for processing Tartary buckwheat.