Formulation Optimization for the Tartary Buckwheat-Wheat Mixed Flour Noodles

Aimed to develop a Tartary buckwheat-flour noodles, particularly to solve the primary problem of Tartary buckwheat flour such as low wheat gluten, high broken bar, matted color and poor taste, in the present study, the Tartary buckwheat hide powder and wheat flour were used as the main material, the cooking loss rate was used as the response to investigate the addition ratio of Tartary buckwheat hide powder, water, salt and CMC on the cooking quality of buckwheat noodles.The results showed that when the ratio of Tartary buckwheat was 5%, the amount of water was 55%, the content of salt was 2.50% and the amount of CMC was 0.32%, the proof test confirmed that the cooking loss rate was 3.73%.The Tartary buckwheat noodle could be the daily diet products to adjust nutrition.