Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

Zhang, Lei; Meng, Qifan; Zhao, Guohua; Ye, Fayin

doi:10.1016/j.fochx.2023.100845

Cited by 5 publications

(1 citation statement)

References 39 publications

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“…However, MRF and MSF had the lowest peak viscosity values. The final viscosity is an index reflecting the ability of starch pastes to form networks, and its value largely depends on the rearrangement of soluble amylose during cooling [ 31 ]. When talking about holding viscosity, final viscosity, and setback, it should be mentioned that the highest values of these properties were found in MBWF, and the lowest were found in MRF and MSF.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

Wojciechowicz-Budzisz,

Skřivan,

Sluková

et al. 2023

Foods

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With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

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Section: Resultsmentioning

confidence: 99%