Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

Thanushree, M. P.; Sudha, M. L.; Martin, Asha; Vanitha, T.; Crassina, K.

doi:10.1016/j.lwt.2022.113286

Cited by 9 publications

(9 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some cereals (barley, buckwheat, and common wheat) have average flavonoid levels. However, it is vital to remember that whole grains contain the highest quantities when raw, and levels are dramatically reduced when grains are treated with heat or refined for further use [42,43]. Flavonoid-rich foods include cocoa and its derivatives.…”

Section: Classesmentioning

confidence: 99%

Current Understanding of Flavonoids in Cancer Therapy and Prevention

et al. 2023

View full text Add to dashboard Cite

Cancer is a major cause of death worldwide, with multiple pathophysiological manifestations. In particular, genetic abnormalities, inflammation, bad eating habits, radiation exposure, work stress, and toxin consumption have been linked to cancer disease development and progression. Recently, natural bioactive chemicals known as polyphenols found in plants were shown to have anticancer capabilities, destroying altered or malignant cells without harming normal cells. Flavonoids have demonstrated antioxidant, antiviral, anticancer, and anti-inflammatory effects. Flavonoid type, bioavailability, and possible method of action determine these biological actions. These low-cost pharmaceutical components have significant biological activities and are beneficial for several chronic disorders, including cancer. Recent research has focused primarily on isolating, synthesizing, and studying the effects of flavonoids on human health. Here we have attempted to summarize our current knowledge of flavonoids, focusing on their mode of action to better understand their effects on cancer.

show abstract

Section: Classesmentioning

confidence: 99%

Current Understanding of Flavonoids in Cancer Therapy and Prevention

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The milling of shelled buckwheat grains into flour is a common process for buckwheat utilization. As a food ingredient, buckwheat flour has been used in different types of food, such as breads, biscuits, macaroni, noodles, pilafs, pancakes, spaghetti and gel foods ( Giménez-Bastida et al, 2015 , Thanushree et al, 2022 ). In China, buckwheat flour is mainly produced by using stone milling and hammer milling.…”

Section: Introductionmentioning

confidence: 99%

“…Hammer milling is widely used in flour production due to easy operation, low maintenance cost, time saving and high energy efficiency ( Cotabarren, Fernández, Di Battista, & Piña, 2020 ). According to previous studies, the milling method has been reported to significantly affect the chemical compositions, the particle size, and the techno-functional properties of flours ( Kadan et al, 2010 , Wu et al, 2019 , Thanushree et al, 2022 ). Hence, grain milling plays a crucial role in downstream processing and the quality of the end products ( Kim and Shin, 2014 , Tian et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

Zhang,

Meng,

Zhao

et al. 2023

Food Chemistry: X

View full text Add to dashboard Cite

“…The use of gluten proteins improves the rheological properties of potato‐wheat blends and also improves the structural properties of noodles (Zhao et al ., 2020). The addition of 2%–4% gluten proteins to buckwheat flour reduced the rate of cooking loss in noodles (Thanushree et al ., 2022). However, appropriate dosage needs to be added according to the specific recipe and production conditions to obtain the best quality product.…”

Section: Introductionmentioning

confidence: 99%

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Xie,

Li,

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G′ and G" modulus decreased, while Tan δ increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was no observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough.

show abstract

Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

Cited by 9 publications

References 41 publications

Current Understanding of Flavonoids in Cancer Therapy and Prevention

Current Understanding of Flavonoids in Cancer Therapy and Prevention

Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

Contact Info

Product

Resources

About