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...

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Detalles Bibliográficos

Principais autores:	Shengnan Xu, Xueqin Li, Jiayin Lv, Jie Chen, Kunlun Liu
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2026-06-01
Series:	Foods
Assuntos:	Tartary buckwheat microwave pre-treatment extrusion rheological properties textural characteristics
Acceso en liña:	https://www.mdpi.com/2304-8158/15/11/1975
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