Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

Xiang Xu,Chengcheng Gao,Jingwen Xu,Linghan Meng,Zhenjiong Wang,Yuling Yang,Xinchun Shen,Xiaozhi Tang

Food Chemistry（2022）

引用 12|浏览1

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摘要

•Maltodextrin addition improved structure and quality of extruded buckwheat noodles.•Hydrogen bonds formed between maltodextrin and buckwheat starch molecules.•The plasticization effects of maltodextrin enhanced maximum Elongation of noodles.•Cooking time decreased to 3.1 min due to the hydration effects of maltodextrin.

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关键词

Whole buckwheat noodles,Maltodextrin,Hydration effects,Structural analysis,Cooking quality

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