Changes in the sugar content on the process of making buckwheat [Fugopyrum esculentum] noodles and relationship to the saccharification enzymes
2004
Sugimoto, M. (Fukui-ken. Agricultural Experiment Station (Japan))
Summary The effect of different processes of making buckwheat noodles on the sugar content and it's relationship to the saccharification enzymes were investigated. The sugar content of handmade Nihachi Soba (buckwheat noodles with 80% buckwheat flour and 20% wheat flour) increased during the noodle making processes. Among the sugar components, there was a considerable amount of sucrose in the Nihachi Soba flour. During the process of noodle making, maltose and glucose contents increased in the uncooked and the boiled noodles, respectively. The sugar content decreased as the boiling time for the noodles became longer. A farinograph was used to examine the sugar content of the dough. The results indicated that the sugar content of the Nihachi Soba dough increased more than that of the 100% buckwheat flour dough. The content of maltose and glucose increased in the Nihachi Soba dough and the amount of glucose was the highest when the dough was kneaded at 35 deg C . The main saccharification enzyme activity in the buckwheat flour was different from that in the wheat flour. In the buckwheat flour, the a-glucosidase activity was higher. On the other hand, v-amylase activity was higher in the wheat flour. These results suggested the reason why the the sugar content was high in the Nihachi Soba noodles. The saccharification enzymes activity was kept high in the uncooked noodles and the sugar content also increased during preservation.
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