Research On Nutrient Quality And Rheological Characteristics Of Buckwheat

Using white-flower, red-flower and bitter buckwheat as materials, author by the numbers analyzed nutrient quality and rheological characteristics of buckwheat and researched changing rules of physiological matters that luding and meal fibre. The results showed: Firstly, capacity about holding water of all buckwheat flour was obviously bigger than that of wheat flour. Bran of buckwheat and bitter buckwheat was the highest, full flour was higher and within flour was the lowest. Content of crude fibre in buckwheat flour was higher than that of in wheat flour. Crude fibre included xylose, which had high bibulous and holding capacity. Secondly, value was the integrated reflection on characteristic of floury paste. Through value, we could know that with proportion of buckwheat flour between mixed flour increasing, values of mixed flour paste descended. When the proportion was lower than 20%, values about mixed flour paste of full and within flour quickly descended. When the proportion was higher than 30%, values about mixed flour paste flatly changed. Thirdly, with proportion of buckwheat flour increasing, outspread capacity(L) and result about distortion(W) of mixed buckwheat flour paste descended, while its value of P/L and tensility(P) rose. These indicated with the proportion increasing tenacity of mixed flour paste swelled and outspread capacity became bad, balanceable capacity between tenacity and outspread capacity descended, result about distortion minished and biceps weakened. Fourthly, proportion between glutamic albumen and mellow albumen was out of line. Therefore pure buckwheat flour could not be made into bread and should sophisticate wheat flour. We found when proportion of buckwheat flour was 10% and 20%, mixed buckwheat flour had good baking characteristic and could be made into bread. When the proportion was higher than 30%, its baking characteristic became so worse that it could not be made into bread. Therefore, considering nutrient and artifactitious capacity, dosage of buckwheat flour could be in 25%~30%. If descendent values of mixed buckwheat flour had some demand(250~300s), we could adjust by appending amylase. Fifthly, buckwheat flour included luding that wheat flour had not, which had so important hygienical values that buckwheat foods are popular. In examination, we found luding was heavy lost during kneading so that its content in bread nearly was zero. How to prevent luding from expense need further research.