Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull

In this study, the effects of common buckwheat bran on wheat dough properties and noodle quality compared with hull were explored by pasting, rheology, texture, cooking, thermal properties, and microstructure measurements. The properties of dough and quality of noodles with buckwheat bran were better than those including buckwheat hull. Starch pasting properties declined when common buckwheat bran or hull was added because the fiber absorbed water and prevented the swelling of starch particles. Both the storage modulus (G ') and loss modulus (G '') of common buckwheat bran dough were higher than that of buckwheat hull dough. When 4% buckwheat bran or hull was added, the dough exhibited good hardness and chewiness. The tensile properties of buckwheat bran noodles were better than that of buckwheat hull samples while the cooking loss and Delta H of buckwheat bran noodles was lower. SEM analysis showed that a continuous gluten network was formed when the buckwheat bran or hull was lower than 5%. This study demonstrated that common buckwheat bran had a positive effect on wheat dough properties and noodle quality compared with buckwheat hull. This provided a technical foundation for processing novel nutritive common buckwheat products in the future.