Effects of part replacement (0, 15, 30, 45, 60 g/100 g) of rice flour by buckwheat flour (BF) on gel structure, cooking characteristics, nutritional compositions, and in vitro starch digestibility of extruded rice-buckwheat noodles were investigated. The visocity profile of blended flour showed that peak viscosity and setback value significantly increased with increasing substitution levels of BF. Scanning electron microscope images indicated that 30 g/100 g BF replacement induced the formation of more integrated starch gel network. The cooking loss and broken rate of extruded noodles first decreased and then increased with the incorporation of BF. The lowest cooking loss and broken rate were observed at 30 g/100 g BF replacement. BF substitution increased the content of polyphenols and flavonoids in extruded noodles and higher retention rate of polyphenols and flavonoids was found after extrusion cooking when substitution level of BF was at 30 g/100 g. Finally, the predicted glycemic index (pGI), and the amount of rapidly digested starch both decreased, while the amount of resistant starch increased with increasing BF proportions, indicating BF is a suitable ingredient to make low GI products.

荞麦粉（BF）替代大米粉（0、15、30、45、60 g / 100 g）对凝胶结构，烹饪特性，营养成分和体外的影响研究了挤压型米粉面条的淀粉消化率。混合面粉的黏度分布图表明，随着BF替代量的增加，峰值粘度和挫折值显着增加。扫描电子显微镜图像表明，以30 g / 100 g的高炉置换可以诱导形成更完整的淀粉凝胶网络。随着高炉的加入，面条的蒸煮损失和破碎率首先降低，然后增加。更换30 g / 100 g高炉时，蒸煮损失和破碎率最低。高炉替代增加了挤出面条中多酚和类黄酮的含量，当高炉的替代水平为30 g / 100 g时，挤压蒸煮后发现多酚和类黄酮的保留率更高。最后，预测的血糖指数（pGI），快速消化的淀粉量均减少，而抗性淀粉的量随BF比例的增加而增加，表明BF是制备低GI产品的合适成分。