Effect of processing technology on the quality of macaroni non-fried buckwheat instant noodles

Abstract

Based on the technology of traditional macaroni, pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles. The effects of fermentation once with long time and many times with short time, and pressing on farinograph properties of buckwheat flour, texture properties,rehydration character and sensory quality of noodles were investigated. The results showed that fermentation could significantly improve the brewing properties of the noodles, while pressing had no effect on the quality of the noodles. Through the application of fermentations and pregelatinized non-fried buckwheat instant noodles with good brewing quality and mouth feel was obtained.

Keywords

• fermentation
• pressing
• buckwheat instant noodles
• macaroni
• rehydration property