Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking charac...Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated.Compared to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded noodles.By adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled.The optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through HTHD.These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality.The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat noodles.Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.展开更多
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flo...This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.展开更多
探究全膜覆土种植和施肥水平对半干旱区旱地苦荞土壤耗水特征和产量的影响,于2015—2017年连续3年进行定位试验,全膜覆土种植方式下,设置高量(N 120 kg hm^(-2)+P_(2)O_(5)90 kg hm^(-2)+K2O 60 kg hm^(-2),HF)、中量(N 80 kg hm^(-2)+P...探究全膜覆土种植和施肥水平对半干旱区旱地苦荞土壤耗水特征和产量的影响,于2015—2017年连续3年进行定位试验,全膜覆土种植方式下,设置高量(N 120 kg hm^(-2)+P_(2)O_(5)90 kg hm^(-2)+K2O 60 kg hm^(-2),HF)、中量(N 80 kg hm^(-2)+P_(2)O_(5)60 kg hm^(-2)+K2O 40 kg hm^(-2),MF)、低量(N 40 kg hm^(-2)+P_(2)O_(5)30 kg hm^(-2)+K2O 20 kg hm^(-2),LF)和零施肥(ZF),以传统露地种植不施肥为CK,共5个处理,以明确全膜覆土种植和施肥对半干旱区苦荞的耗水特性、产量和水分利用效率的影响。结果表明,苦荞全膜覆土种植后集雨保墒效果明显,能够改善土壤水分环境,增加花前贮水,LF能够根据不同降水年型和土壤水分状况调控苦荞花前花后土壤耗水,在干旱年LF较ZF、MF、HF、CK能够提高苦荞花后土壤贮水量2.8~23.5 mm,增加花前0~100 cm土层土壤剖面水分耗散量26.3~32.4 mm,增加生育期总耗水量44.5 mm,提高耗水模系数、耗水强度,显著增加成熟期干物质量1.2%~58.8%、灌浆期叶面积指数4.1%~68.5%,增加单株粒重1.6%~61.6%,提高籽粒饱满率0.6%~29.2%,增加生物量1.1%~182.5%,提高产量1.1%~130.4%,提高水分利用效率0.3%~102.7%。可见,旱地苦荞全膜覆土种植低量施肥处理贮水效果明显,能够达到水肥耦合作用,且能够根据降水等环境条件调控植株生育期耗水,显著提高苦荞生物产量、产量和水分利用效率,是适宜于半干旱区苦荞增产增效的栽培模式。展开更多
文摘Drying is a key step in starch noodle production.The effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were investigated.Compared to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded noodles.By adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately controlled.The optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through HTHD.These findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle quality.The appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat noodles.Such a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.
文摘This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.
文摘探究全膜覆土种植和施肥水平对半干旱区旱地苦荞土壤耗水特征和产量的影响,于2015—2017年连续3年进行定位试验,全膜覆土种植方式下,设置高量(N 120 kg hm^(-2)+P_(2)O_(5)90 kg hm^(-2)+K2O 60 kg hm^(-2),HF)、中量(N 80 kg hm^(-2)+P_(2)O_(5)60 kg hm^(-2)+K2O 40 kg hm^(-2),MF)、低量(N 40 kg hm^(-2)+P_(2)O_(5)30 kg hm^(-2)+K2O 20 kg hm^(-2),LF)和零施肥(ZF),以传统露地种植不施肥为CK,共5个处理,以明确全膜覆土种植和施肥对半干旱区苦荞的耗水特性、产量和水分利用效率的影响。结果表明,苦荞全膜覆土种植后集雨保墒效果明显,能够改善土壤水分环境,增加花前贮水,LF能够根据不同降水年型和土壤水分状况调控苦荞花前花后土壤耗水,在干旱年LF较ZF、MF、HF、CK能够提高苦荞花后土壤贮水量2.8~23.5 mm,增加花前0~100 cm土层土壤剖面水分耗散量26.3~32.4 mm,增加生育期总耗水量44.5 mm,提高耗水模系数、耗水强度,显著增加成熟期干物质量1.2%~58.8%、灌浆期叶面积指数4.1%~68.5%,增加单株粒重1.6%~61.6%,提高籽粒饱满率0.6%~29.2%,增加生物量1.1%~182.5%,提高产量1.1%~130.4%,提高水分利用效率0.3%~102.7%。可见,旱地苦荞全膜覆土种植低量施肥处理贮水效果明显,能够达到水肥耦合作用,且能够根据降水等环境条件调控植株生育期耗水,显著提高苦荞生物产量、产量和水分利用效率,是适宜于半干旱区苦荞增产增效的栽培模式。
