Macromolecular Interactions and Rheological Properties of Buckwheat-Based Dough Obtained from Differently Processed Grains
M. Mariotti, M. Lucisano, Maria Ambrogina Pagani, Stefania Iametti
Journal of Agricultural and Food Chemistry
Abstract
The physicochemical properties of the protein and starch fractions of flour obtained from buckwheat grains that were previously dehulled or puffed after dehulling were investigated. Dehulling removed most of the nonprotein, nonstarch components of the grain, without affecting the chemical and structural features of the protein and starch components, as made evident by microstructural and spectroscopic measurements. Puffing resulted in extensive modifications of the interprotein network as well as in most of the properties of the buckwheat starch. Flours obtained from dehulled or puffed after dehulling grains were blended with 60-80% wheat flour and tested for their dough-making ability. Blends containing dehulled and puffed buckwheat flours gave dough of much lower quality than dehulled, but had water-holding properties that may be of interest for the shelf life of baked products.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
dehulling removes nonprotein, nonstarch components
“Dehulling removed most of the nonprotein, nonstarch components of the grain, without affecting the chemical and structural features of the protein and starch components, as made evident by microstruct...”
puffing modifies interprotein network and buckwheat starch properties
“Puffing resulted in extensive modifications of the interprotein network as well as in most of the properties of the buckwheat starch.”
blending with wheat flour affects dough quality
“Blends containing dehulled and puffed buckwheat flours gave dough of much lower quality than dehulled, but had water-holding properties that may be of interest for the shelf life of baked products.”