Pregelatinized buckwheat flour is often used to improve the quality of buckwheat noodles. However, the effect of steam treatment of buckwheat flour on noodles quality and starch digestibility is still unclear. In this paper, the quality and starch digestibility of buckwheat noodles were modulated by the addition of partially gelatinized white buckwheat flour (WBF) treated with steam. The degree of gelatinization (DG) in starch increased (11%–78%) with the increase of moisture content during steam treatment. As DG increased, the solubility and swelling power of WBF increased at room temperature, while the swelling power decreased at 100 °C. Meanwhile, the enthalpy decreased, the gelatinization temperature increased, and all pasting viscosities decreased. The supplement of 60% pregelatinized starch to wheat flour significantly improved the strength and stability of dough, as well as the cooking and texture characteristics of buckwheat noodles. As DG increased, the digestion degree of WBF increased. However, the lowest digestion degree (35.81) of noodles with WBF addition appeared at DG 40, indicated the trend for the digestibility of noodles was inconsistent with that of WBF. In summary, the addition of partially gelatinized starch can significantly reduce the digestibility of starch in buckwheat noodles by strengthening the structure of noodles.

中文翻译：

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蒸汽处理调节荞麦挂面品质和淀粉消化率

预糊化荞麦粉常用于提高荞麦面条的品质。然而，蒸汽处理荞麦粉对面条品质和淀粉消化率的影响尚不清楚。本文通过添加经蒸汽处理的部分糊化白荞麦粉（WBF）来调节荞麦面条的品质和淀粉消化率。蒸汽处理过程中淀粉的糊化度（DG）随着水分含量的增加而增加（11%–78%）。随着DG的增加，WBF在室温下的溶解度和溶胀力增加，而在100℃下溶胀力下降。同时，热函下降，糊化温度升高，糊化粘度均下降。在小麦粉中添加60%预胶化淀粉显着改善了面团的强度和稳定性，以及荞麦面条的蒸煮和质构特性。随着DG的增加，WBF的消化程度增加。然而，添加WBF的面条的最低消化度（35.81）出现在DG 40处，表明面条的消化率趋势与WBF不一致。综上所述，部分糊化淀粉的添加可以通过强化面条的结构，显着降低荞麦面条中淀粉的消化率。