The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles

• Published in: Carbohydrate polymers 2021-09, Vol.267, p.118170-118170, Article 118170
• Main Authors: Han, Xiao-Miao, Xing, Jun-Jie, Han, Cong, Guo, Xiao-Na, Zhu, Ke-Xue
• Format: Article
• Language: English
• Subjects: Extruded starch; Gel-entrapped network; Gluten-free; Molecular weight; Viscosity
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2021.118170

The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded starch into Tartary buckwheat flour (TBF) and the underlying mechanism was also elucidated. Extruded Tartary buckwheat starch (ETBS) was obtained under different extrusion conditions. The thermal properties, molecular weight, and viscosity of ETBS were examined to determine the key parameters closely related to the water distribution and rheological properties of the dough sheet, and tensile properties of GF-TBNs. The results showed that ETBS with a low molecular weight and high viscosity contributed greatly to the GF-TBNs with good tensile properties. It is proposed that ETBS with a low molecular weight and high viscosity might form a gel-entrapped network inside GF-TBNs, which was confirmed by the morphology of GF-TBNs. •The Tartary buckwheat starches (TBS) were extruded by a twin-screw extruder.•Gluten-free noodles were made with 30% extruded TBS and 70% buckwheat flour.•Extruded TBS with lower molecular weight gave a better elasticity of noodles.•Extruded TBS with high viscosity contributed to forming the gel-entrapped network.