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Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality

This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, small...

Täydet tiedot

Tallennettuna:
Päätekijät: Shengnan Xu, Xueqin Li, Jiayin Lv, Jie Chen, Kunlun Liu
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2026-06-01
Sarja:Foods
Aiheet:
Tartary buckwheat
microwave pre-treatment
extrusion
rheological properties
textural characteristics
Linkit:https://www.mdpi.com/2304-8158/15/11/1975
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