Buckwheat Noodles Recipe Improvement Series

The study was carried out with the buckwheat flour and wheat flour as the main raw material. Results as follows:pre-gelatinization, gluten, sodium carbonate and content of konjac flour have a significant effect on the quality of the buckwheat noodles; it has been tested that pre-gelatinization is the prerequisites and the optimum proportion is to add3%gluten,0.4%sodium carbonate and1.2%konjac flour to flour to improve the content of buckwheat flour of the buckwheat paste noodles.According to the tartary buckwheat heart powder65%,30%flour,3.5%of the wheat gluten, salt1.5%of the proportion, adding sodium carbonate and konjac flour, investigating the production of high levels of bitter buckwheat noodle recipe by uniform experiments. The tests showed:by adding sodium carbonate and konjac flour, tartary buckwheat noodle cooked off rate and cooking loss rates can be reduced and extend the cooking time of tartary buckwheat noodle; the quality of tartary buckwheat noodle can be ensureed that the adding amount of sodium carbonate and konjac at least greater than the total amounts of tartary buckwheat heart powder and flour and wheat gluten and salt0.225%and0.45%.According to the tartary buckwheat heart powder65%,30%flour,3.5%of the wheat gluten, salt1.5%of the proportion, adding sodium carbonate and konjac flour, investigating the production of high levels of bitter buckwheat noodle recipe by uniform experiments. The tests showed:by adding potassium carbonate and konjac flour, tartary buckwheat noodle cooked off rate and cooking loss rates can be reduced and extend the cooking time of tartary buckwheat noodle; the quality of tartary buckwheat noodle can be ensureed that the adding amounts of potassium carbonate and konjac account of the total amounts of tartary buckwheat heart powder and flour and wheat gluten and salt0.30%and0.60%.Researched the buckwheat-sprouts addition on the dry noodles cooking time, cooked-off rate, cooking loss. The experiment showed that:the cooking time is gradually reduced with increasing the amount of buckwheat sprouts addition, cooked off the bar rate and cooking loss decreased and then increased; cooked off rate and cooking loss in buckwheat sprouts addition10%as minimum; considered the quality and nutritional value of buckwheat sprouts dry noodles, the appropriate addition of buckwheat sprouts is20%to25%.Researched the buckwheat sprouts and drying methods’effects on the dry noodles cooking time, cooked-off rate, cooking loss. Experiments showed that:the cooking time is gradually reduced with increasing the amount of buckwheat sprouts addition, cooked off the bar rate and cooking loss decreased and then increased; cooked off rate and cooking loss in buckwheat sprouts addition5%—15%as minimum; Cooking loss of the lowest in the buckwheat sprouts addition20%; considered the quality and nutritional value of buckwheat sprouts dry noodles, the appropriate addition of buckwheat sprouts is20%to25%. By different drying way, hanging dry noodle quality than drying.