| Autor: |
Xiangze Deng, Xianhui Chang, Lei Chen, Wenping Ding, Yuehui Wang, Jun Li, Zhiwei Hao |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106656- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1350-4177 |
| DOI: |
10.1016/j.ultsonch.2023.106656 |
| Popis: |
Utilizing natural hypoglycemic ingredients in staple foods is a safe and effective way to improve diabetes. High Tartary buckwheat noodles have garnered research interest due to their hypoglycemic properties. However, increasing the Tartary buckwheat content poses challenges in noodle processing and affects their edible quality. Effective resting is a critical link to improve the processing performance of noodle and edible quality of noodle. Therefore, research was conducted on ultrasound assisted resting of Tartary buckwheat dough (TBD) to explore its feasibility and mechanism in improving the quality of Tartary buckwheat noodle. The results indicated that ultrasound treatment effectively promoted the migration of weakly-bound water towards strongly-bound water, thereby enhancing the gluten protein network structure and increasing the α-helix and β-sheet contents significantly (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect