A texture analysis method for evaluating the processing quality of noodle dough with a high Tartary buckwheat flour (BF) content was established. And then the improvement of wheat flour (WF), wheat gluten (WG) and pre-gelatinized Tartary buckwheat flour (PBF) for the processing quality of buckwheat noodle dough was compared quantitatively, and the mechanism was explored through the observation of gluten network in dough sheets. Texture results showed that the coefficients of variation of tensile strength and adhesiveness of dough sheets among 16 groups were 17.76% and 40.72%, respectively, and the intra-group variation coefficients were only 4.17% and 7.07%, respectively. The tensile strength of dough sheets was significantly positively correlated with gluten index of WF and WG. In addition, with the increase of WG and PBF addition, the tensile strength and adhesiveness of dough sheets showed a linearly increase trend. Furthermore, the gluten network in the dough sheets containing WF or WG with high gluten index distributed more evenly and compactly than that with low gluten index. The dough sheet with 9% PBF showed more uniform gluten network, compared with that without added PBF. Overall, texture analysis of dough sheet can be used to evaluate the processing quality of noodle dough containing 70% BF, and the WF and WG with high gluten index had better improvement than PBF. This article is protected by copyright. All rights reserved.

中文翻译：

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通过质构分析评价苦荞粉含量高的面条面团的加工质量

建立了一种评价高苦荞粉（BF）含量面条面团加工质量的质构分析方法。然后定量比较了小麦粉（WF）、小麦面筋（WG）和预糊化苦荞粉（PBF）对荞麦面条面团加工品质的改善作用，并通过观察面筋网络来探索其作用机制。面片。质构结果表明，16组面片的拉伸强度和粘着性变异系数分别为17.76%和40.72%，组内变异系数分别仅为4.17%和7.07%。面片的拉伸强度与WF和WG的面筋指数呈显着正相关。此外，随着WG和PBF添加量的增加，面片的拉伸强度和粘合性呈线性增加趋势。此外，含有高筋指数的 WF 或 WG 的面片中的面筋网络比低筋指数的面片分布更均匀和紧密。与未添加 PBF 的面片相比，含有 9% PBF 的面片表现出更均匀的面筋网络。总的来说，面片质地分析可用于评价含70%BF的面条面团的加工质量，面筋指数高的WF和WG比PBF有更好的改善。本文受版权保护。版权所有。与未添加 PBF 的面片相比，含有 9% PBF 的面片表现出更均匀的面筋网络。总的来说，面片质地分析可用于评价含70%BF的面条面团的加工质量，面筋指数高的WF和WG比PBF有更好的改善。本文受版权保护。版权所有。与未添加 PBF 的面片相比，含有 9% PBF 的面片表现出更均匀的面筋网络。总体而言，面片质地分析可用于评价含70%BF的面条面团的加工质量，面筋指数高的WF和WG比PBF有更好的改善。本文受版权保护。版权所有。