荞麦面条加工工艺及其品质提升的研究进展

Processing and Quality Improvement of Buckwheat Noodles:A Review

荞麦作为富含生物类黄酮、手性肌醇、膳食纤维等多种功能组分的粮食资源,具有控糖、降脂、抗氧化、抗疲劳等多种生理功能,是功能型面条的理想原料。然而,由于缺乏面筋蛋白,荞麦面条存在不易成型、易断条、易糊汤等问题,影响消费者的接受度,限制荞麦在面条生产中的应用。围绕荞麦面条行业发展的这些主要问题,分析影响荞麦面条品质的具体因素,就目前生产工艺及品质提升方法的研究进展进行综述,并提出荞麦面条品质改良的建议,以期通过改善荞麦面条品质、提高荞麦添加量,实现提升荞麦膳食摄入量,更好地发挥荞麦的健康作用。

As a food resource rich in flavonoids,chiro-inositol,dietary fiber,and other functional components,buckwheat is used in many food products for its blood sugar and lipid-lowering,antioxidant,anti-fatigue and other physiological effects.It is the ideal material for functional noodles.However,due to the absence of gluten,buckwheat noodles have poor viscosity,delicate texture,easy burning,etc.,which affect their popularity among customers and inhibit buckwheat's application in noodle production.In terms of these problems in the development of buckwheat industry,this paper summarized and analyzed the specific factors that affect the quality of buckwheat noodles and reviewed the processing and quality improvement methods of buckwheat noodles.Suggestions were also proposed to improve the quality of buckwheat noodles,hoping to increase the dietary intake of buckwheat and promote its application as a healthy food resource.