Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles

ABSTRACT The growing consumer interest in functional and health‐oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited. Dynamic rheological experiments indicated that the stoage modulus (G′) and loss modulus (G″) of the dough samples containing TBSF initially increased to 12% and began to decrease. The addition of TBSF leads to a decrease in strongly bound water and an increase in free water content. This suggested that TBSF disrupted the gluten network structure. With the increase in TBSF dosage, the tensile strength of the dough gradually increases, whereas the tensile distance decreases. Microstructure analysis reveals that the gluten network structure of the dough becomes more disordered and loose due to the incorporation of TBSF. This loosening effect is further intensified when the TBSF dosage exceeds 12%. Texture analyses demonstrated a decrease in noodle elasticity accompanied by improvements in chewiness and stickiness upon adding TBSF. Additionally, TBSF inhibited starch digestion within noodles. In summary, when less than 12% TBSF was incorporated into dough formulations, no significant changes were observed in rheological properties. Similarly, when the usage is below 9%, although starch digestion is inhibited, it does not significantly affect the overall quality. Practical Applications This study elucidated both the potential benefits and limitations associated with incorporating TBSF into wheat‐based products while providing critical insights for future enhancements.