关键词: 超微粉碎；面条；品质特性；苦荞麦；粒度；破损淀粉

Abstract: In order to improve the utilization value of tartary buckwheat and the eating quality of tartary buckwheat noodles, ultrafine grinding technology was used to prepare ultrafine tartary buckwheat flour in this study. The effects of ultrafine grinding and the particle size of ultrafine powder on the farinographic properties of tartary buckwheat dough and the quality characteristics of tartary buckwheat noodles were investigated. It was found that the damaged starch content of tartary buckwheat flour increased significantly with the decrease of particle size (P < 0.05), and the L* value rose from 72.20 to 77.48. Meanwhile, the peak viscosity, trough viscosity and final viscosity significantly increased (P < 0.05). Overall, the application of ultrafine grinding technology improved the gelatinization characteristics of tartary buckwheat flour, thus accelerating dough formation, prolonging dough stability time, increasing dough viscoelasticity, and making the internal network structure of dough more uniform and compact. The breaking rate of noodles made from ultrafine tartary buckwheat flour decreased (P < 0.05) compared with that of noodles made from common tartary buckwheat flour, the optimal cooking time and cooking loss decreased by up to 50% approximately, and the texture characteristics improved significantly.

Key words: ultrafine grinding; noodle; quality characteristics; tartary buckwheat; particle size; damaged starch