Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality

This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, smaller particle size and darker color (lower L* value) compared to ETBF. With increasing ETBF or M-ETBF in wheat flour, gelatinization temperature rose and viscosity decreased. The dough became darker in color, with a lighter green and deeper yellow. Dough with 20% ETBF or M-ETBF had rheological properties similar to pure wheat dough. In noodles, increasing Tartary buckwheat flour decreased springiness, but also increased hardness, chewiness and cooking loss. The best taste and overall quality were at 20% addition for both types of flour. When added in equal amounts, M-ETBF noodles had slightly better viscosity and springiness.