Physicochemical properties and structure of buckwheat flour modified by steam-treatment
-
Bowen Yang
Abstract
The natural buckwheat flour exhibits poor processing behaviour due to its conservative structure and the lack of gluten protein, thereby limiting its use in the food industry. The replacement of chemical modification with sustainable, environmentally friendly steam treatment is, currently, technically feasible and promising for most chemical modification methods. The data showed that the steam-treated buckwheat flour degree of gelatinization increased to 99.3 g/100 g, and water absorption increased to 3.93 g/100 g. Also, particle size of the samples in the trial group was significantly larger compared to the control group. Scanning electron microscopy and infrared tests showed that not only did the steam treatment disrupt the granular structure of the buckwheat flour, but its proximity crystalline ordering structure Importantly, rheological behaviour tests showed that the steam-treated buckwheat gel exhibited a better viscoelasticity. Consequently, steam-treated pre-gelatinized buckwheat flour readily forms a tight network structure and provided important information for potential processing applications.
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: None declared.
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Krishnaswamy, GG, Parameshwari, S. A concise review on buckwheat materials based ready to serve and ready to eat food products. Mater Today Proc 2022;66:783–8. https://doi.org/10.1016/j.matpr.2022.04.284.Search in Google Scholar
2. Graziano, S, Agrimonti, C, Marmiroli, N, Gullì, M. Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: a review. Trends Food Sci Technol 2022;125:154–65. https://doi.org/10.1016/j.tifs.2022.04.007.Search in Google Scholar
3. Zhu, F. Buckwheat starch: structures, properties, and applications. Trends Food Sci Technol 2016;49:121–35. https://doi.org/10.1016/j.tifs.2015.12.002.Search in Google Scholar
4. Ahmed, A, Khalid, N, Ahmad, A, Abbasi, NA, Latif, MSZ, Randhawa, MA. Phytochemicals and biofunctional properties of buckwheat: a review. J Agric Sci 2014;152:349–69. https://doi.org/10.1017/s0021859613000166.Search in Google Scholar
5. Hu, J, Li, X, Cheng, Z, Fan, X, Ma, Z, Hu, X, et al.. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: structural, physicochemical and in vitro digestible properties. Food Hydrocolloids 2022;125:107365. https://doi.org/10.1016/j.foodhyd.2021.107365.Search in Google Scholar
6. Guo, X-N, Wei, X-M, Zhu, K-X. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chem 2017;221:1178–85. https://doi.org/10.1016/j.foodchem.2016.11.041.Search in Google Scholar PubMed
7. Ma, H, Liu, M, Liang, Y, Zheng, X, Sun, L, Dang, W, et al.. Research progress on properties of pre-gelatinized starch and its application in wheat flour products. Grain Oil Sci Technol 2022;5:87–97. https://doi.org/10.1016/j.gaost.2022.01.001.Search in Google Scholar
8. Moroni, AV, Bello, FD, Zannini, E, Arendt, EK. Impact of sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural insights. J Cereal Sci 2011;54:195–202. https://doi.org/10.1016/j.jcs.2011.04.008.Search in Google Scholar
9. Bist, Y, Kumar, Y, Saxena, DC. Enhancing the storage stability of Pickering emulsion using esterified buckwheat starch with improved structure and morphology. LWT 2022;161:113329. https://doi.org/10.1016/j.lwt.2022.113329.Search in Google Scholar
10. Wang, Q, Li, L, Zheng, X. Recent advances in heat-moisture modified cereal starch: structure, functionality and its applications in starchy food systems. Food Chem 2021;344:128700. https://doi.org/10.1016/j.foodchem.2020.128700.Search in Google Scholar PubMed
11. Obadi, M, Xu, B. Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocolloids 2021;112:106286. https://doi.org/10.1016/j.foodhyd.2020.106286.Search in Google Scholar
12. Birch, GG, Priestley, RJ. Degree of gelatinisation of cooked rice. Starch Staerke 1973;25:98–100. https://doi.org/10.1002/star.19730250308.Search in Google Scholar
13. Anderson, RA, Peplinski, AJ, Conway, HF. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch Staerke 2010;22:130–5. https://doi.org/10.1002/star.19700220408.Search in Google Scholar
14. Zhou, X, Chen, J, Wang, S, Zhou, Y. Effect of high hydrostatic pressure treatment on the formation and in vitro digestion of Tartary buckwheat starch/flavonoid complexes. Food Chem 2022;382:132324. https://doi.org/10.1016/j.foodchem.2022.132324.Search in Google Scholar PubMed
15. Cao, H, Sun, R, Liu, Y, Wang, X, Guan, X, Huang, K, et al.. Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure. Food Chem X 2022;14:100347. https://doi.org/10.1016/j.fochx.2022.100347.Search in Google Scholar PubMed PubMed Central
16. Rahimi, A, Naserian, AA, Valizadeh, R, Tahmasebi, A, Dehghani, H, Sung, K, et al.. Effect of different corn processing methods on starch gelatinization, granule structure alternation, rumen kinetic dynamics and starch digestion. Anim Feed Sci Technol 2020;268:114572. https://doi.org/10.1016/j.anifeedsci.2020.114572.Search in Google Scholar
17. Ma, Y, Xu, D, Sang, S, Jin, Y, Xu, X, Cui, B. Effect of superheated steam treatment on the structural and digestible properties of wheat flour. Food Hydrocolloids 2021;112:106362. https://doi.org/10.1016/j.foodhyd.2020.106362.Search in Google Scholar
18. Yu, C, Liu, J, Tang, X, Shen, X, Liu, S. Correlations between the physical properties and chemical bonds of extruded corn starch enriched with whey protein concentrate. RSC Adv 2017;7:11979–86. https://doi.org/10.1039/c6ra26764e.Search in Google Scholar
19. Uzizerimana, F, Dang, K, Yang, Q, Hossain, MS, Gao, S, Bahati, P, et al.. Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: a comparative study. NFS J 2021;25:12–20. https://doi.org/10.1016/j.nfs.2021.09.001.Search in Google Scholar
20. Li, W, Cao, F, Fan, J, Ouyang, S, Luo, Q, Zheng, J, et al.. Physically modified common buckwheat starch and their physicochemical and structural properties. Food Hydrocolloids 2014;40:237–44. https://doi.org/10.1016/j.foodhyd.2014.03.012.Search in Google Scholar
21. Ma, Y, Zhang, W, Pan, Y, Ali, B, Xu, D, Xu, X. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment. Food Hydrocolloids 2021;118:106720. https://doi.org/10.1016/j.foodhyd.2021.106720.Search in Google Scholar
22. Zou, J, Xu, M, Tang, W, Wen, L, Yang, B. Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment. Food Chem 2020;309:125733. https://doi.org/10.1016/j.foodchem.2019.125733.Search in Google Scholar PubMed
23. He, X-h, Luo, S-j, Chen, M-s, Xia, W, Liu, C. Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch. Innovat Food Sci Emerg Technol 2020;60:102278. https://doi.org/10.1016/j.ifset.2019.102278.Search in Google Scholar
24. Wang, H, Li, Z, Wang, L, Cui, SW, Qiu, J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022;387:132835. https://doi.org/10.1016/j.foodchem.2022.132835.Search in Google Scholar PubMed
25. Hu, Y, Li, C, Tan, Y, McClements, DJ, Wang, L. Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: impact of potato starch concentration. Food Hydrocolloids 2022;132:107859. https://doi.org/10.1016/j.foodhyd.2022.107859.Search in Google Scholar
26. Zhao, F, Li, Y, Li, C, Ban, X, Cheng, L, Hong, Y, et al.. Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread. LWT 2021;152:112248. https://doi.org/10.1016/j.lwt.2021.112248.Search in Google Scholar
27. Gu, Y, Qian, X, Sun, B, Wang, X, Ma, S. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chem 2023;404:134715. https://doi.org/10.1016/j.foodchem.2022.134715.Search in Google Scholar PubMed
28. Lii, CY, Tsai, ML, Tseng, KH. Effect of amylose content on the rheological property of rice starch. Cereal Chem 1996;73:415–20.Search in Google Scholar
29. Luo, Y, Li, Y, Li, L, Xie, X. Physical modification of maize starch by gelatinizations and cold storage. Int J Biol Macromol 2022;217:291–302. https://doi.org/10.1016/j.ijbiomac.2022.07.010.Search in Google Scholar PubMed
30. Zhang, J, Zhang, M, Bai, X, Zhang, Y, Wang, C. The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch. Grain Oil Sci Technol 2022;5:1–12. https://doi.org/10.1016/j.gaost.2022.01.002.Search in Google Scholar
© 2023 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
Articles in the same Issue
- Frontmatter
- Critical Review
- Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology
- Articles
- Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
- Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
- Physicochemical properties and structure of buckwheat flour modified by steam-treatment
- Characterization of chestnut starch acetate with different degrees of substitution
- Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract
