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

ABSTRACT: The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. Moreover, SM and HM flours had less liberated starch granules and 20.84%-24.32% higher relative crystallinity than LG-10 flour. Slurries of laboratory-grinded flours showed excellent suspension stability. LG-10 flour had lowest pasting viscosities but greatest storage modulus and loss modulus. Color differences among the wantuan made from different flours were not visibly perce

SUBMITTER: Zhang L 

PROVIDER: S-EPMC10534221 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature