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3. Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles

Author

YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin

Subjects
whole common buckwheat flour, dough, rheological properties, noodles, texture properties, microstructure, Food processing and manufacture, TP368-456
Abstract

The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins, microstructure, and color of fresh noodles. The results demonstrated that the dough with 30% whole common buckwheat flour had a higher G’ (5.3 × 105 Pa) and a minimum tan δ value of 0.50. The resulting noodles had a maximum elasticity of 0.97, a maximum α-helix content of 28.30%, and a denser and more homogenous microstructure. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) data, the band intensities of buckwheat protein subunits increased with increasing addition of whole common buckwheat flour. Compared with the control group, the addition of whole common buckwheat flour caused partial transformation of tightly bound water to weakly bound water and free water. As the addition of common buckwheat flour increased, the L* value of noodles decreased significantly, the a* and b* values increased to varying degrees, and as a result the overall color turned reddish and yellow. In conclusion, the addition of 30% whole common buckwheat flour can improve the mechanical properties and processing quality of fresh noodles.

Published
2024
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32. One-step synthesis of Cl-doped Li4Ti5O12 during electrode fabrication process with improved specific capacity.

Author

Wang, Pengcheng, Wang, Ying, Zhang, Wenlong, Xing, Yanfeng, Huang, Bo, and Zhang, Hengyun

Subjects
ELECTRODES, IONIC conductivity, LITHIUM ions, LITHIUM-ion batteries, SUPERIONIC conductors, ALUMINUM-lithium alloys, OSMIUM
Abstract

One-step synthesis of Cl-doped Li4Ti5O12 has been achieved by solution method at a low temperature (40 °C) during the electrode fabrication process of Li-ion batteries. The Cl-doped Li4Ti5O12 has a higher specific capacity than the pristine Li4Ti5O12. According to the SEM and XRD results, the doping of Cl does not destroy the intrinsic structure of Li4Ti5O12. The specific capacity of Cl-doped Li4Ti5O12 at 0.2 C, 0.5 C, 1 C, and 2 C rates in the range of 1–3 V is 179.0, 160.2, 149.4, and 132.3 mAh g−1, respectively. Compared with the pristine Li4Ti5O12 material, the specific capacities are increased by 16.2%, 13.5%, 18.1%, and 16.7%, respectively. The CV results show that the Cl-doped Li4Ti5O12 material has a higher lithium ion transport rate compared with the pristine Li4Ti5O12. EIS measurements show that Cl doping can effectively decrease charge transfer impedance and facilitate Li+ ion diffusion. Overall, the Cl-doped Li4Ti5O12 anode material prepared by a solution method has higher ionic conductivity and better electrochemical performance compared with the pristine Li4Ti5O12 anode material. [ABSTRACT FROM AUTHOR]

Published
2024
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43. Introduction

Author

Zhang, Hengyun, primary, Che, Faxing, additional, Lin, Tingyu, additional, and Zhao, Wensheng, additional

Published
2020
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46. Preface

Author

Zhang, Hengyun, primary, Che, Faxing, additional, Lin, Tingyu, additional, and Zhao, Wensheng, additional

Published
2020
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49. Acknowledgments

Author

Zhang, Hengyun, primary, Che, Faxing, additional, Lin, Tingyu, additional, and Zhao, Wensheng, additional

Published
2020
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