Effects of hydrothermal processing on rutin retention and physicochemical properties of Tartary buckwheat enriched dough and Chinese steamed bread

Effects of hydrothermal processing on content changes of rutin, quercetin and total flavonoids and physicochemical properties of Tartary buckwheat (TB) enriched dough and Chinese steamed bread (CSB) were investigated. Rutin loss and bitterness in CSB made from mixed wheat flour and hydrothermally processed TB flour decreased markedly compared with control. Total flavonoids were increased in dough after fermentation but decreased afterwards in CSB significantly (P<0.05). The development time, stability time, extensibility, storage and loss moduli and tan of TB enriched dough, along with the volume, textural properties, sensory evaluation and bitterness of derived CSB, were significantly affected by hydrothermal processing temperature and time. Hydrothermal processing of TB flour at 100 degrees C for 20min, compared with 100 degrees C for 10min, 30min or 121 degrees C for 10min, 20min, 30min, was suggested to be a relatively better pretreatment condition for the present TB enriched CSB.