Study On The Properties Of Starch From Different Buckwheat Cultivars And The Exploitation Of Buckwheat Flour Products

Starch is a main component of buckwheat, account for 60%-70% of total weight, its physical and chemical properties have some significant effect with buckwheat products. Studies of properties on buckwheat starch are very important due to their ready availability and their potential extensive utilization in food and non-food applications.but there have been few investigations on the properties of starch contained in buckwheat.In this experiment, starch properties of buckwheats which collected from 5 provinces of china were studied completely.The amylose content of buckwheat was at the range of 16.14%-32.59%. Simples from shanxi province have the lowest amylose content.In the experiment, buckwheat samples collected from five areas which was shanxi,gansu,ningxia,tibet and yunnan, their pasting characteristics curve were different from each other. The five areas Peak viscosity ranged as:Gansu