Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder.

Qinglian Xu,Ping Zhang,Xiufang Bi,Xiaotong Cao,Faying Zheng,Ping Yang,Yage Xing,Guangchao Zhou,Hong Liu,Xiaocui Liu

doi:10.3390/molecules26195841

Abstract

Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

Highlights

IntroductionBuckwheat is a gluten-free pseudocereal belonging to the Polygonaceae family of plants
Published: 26 September 2021Buckwheat is a gluten-free pseudocereal belonging to the Polygonaceae family of plants
It was found that the mean particle size of the Tartary buckwheat common flour (TBCF) was 100 μm, which was almost three times, five times, and two times that of the ultrafine milled flours (UMFs) for D10, D50, and D90, respectively

Summary

Introduction

Buckwheat is a gluten-free pseudocereal belonging to the Polygonaceae family of plants. It contains protein of a high nutritional value, dietary fiber, vitamins, and minerals [1,2,3]. An important coarse cereal and is expected to become the target of many future planting industries [7]. In China, Tartary buckwheat is cultivated at high altitude, mountainous regions, and harsh climatic conditions [8]. In the Liangshan Yi Autonomous Prefecture, located in the Yunnan-Guizhou Plateau, the cultivation of Tartary buckwheat is an important source of income for local farmers in the high mountains and hilly areas, where other major crops may fail. By 2019, Tartary buckwheat plantations covered more than 2660 square kilometers in the Liangshan Prefecture

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Conclusion