Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting.

Effects of extruded endogenous starch (EES) on the gel-entrapped network formation in Tartary buckwheat noodles (GF-TBNs) during sheeting were studied. EES was obtained at different extrusion temperatures and mixed with buckwheat flour to prepare GF-TBNs. Higher temperatures (>110 °C) no longer promoted the decrease in the molecular weight of starches. The gel strength of EES could be related to molecular distribution internal EES. Furthermore, the n ′ of GF-TBN dough sheets decreased and G 0 ' increased as the sheeting roller gap reduced, which suggested that the gel network in sheets was extended. The sheeted noodles had higher tensile strength, elasticity and fracture work, which was benefited from the extended gel network. Microstructure images and vascular fitting analysis confirmed the formation of a denser network in the noodles after sheeting. These results indicated that EES gel provided viscosity to the dough and sheeting promoted the formation and extension of gel networks in GF-TBNs. • Higher temperatures no longer promote a decrease in the molecular weight of starch. • Extruded starch gel gave the viscosity of gluten-free noodle (GFN) dough. • The reduction of the roller gaps contributed to increasing the G′ of GFN dough. • Sheeting promoted the formation and extension of gel networks in GFNs. • The extended gel network tended to improve the tensile strength of GFNs. [ABSTRACT FROM AUTHOR]