Incorporating tartary buckwheat sprout flour improves noodle quality and alters dough rheological properties, suggesting potential benefits for health-focused food production.
Key Points
The addition of tartary buckwheat sprout flour enhanced the nutritional value of noodles, improving water absorption and thermal stability.
Dynamic rheological tests showed that dough's storage modulus increased with the addition of tartary buckwheat sprout flour, indicating changes in dough structure.
Microstructure analysis revealed that incorporating tartary buckwheat sprout flour disrupted the gluten network, affecting dough texture and noodle quality.
Incorporation of tartary buckwheat sprout flour inhibited starch digestion, suggesting health benefits such as lower glycemic response.