Study of the effect of size composition of buckwheat flour, presented in the trade networks of Moscow, on their technological properties

Abstract

Quality attributes of buckwheat of steamed (brown) and unsteamed (green) buckwheat and differences between organoleptic, physicochemical characteristics for 5 samples by different producers were drawn out. During the estimation using the common technique «passage through silk cloth №38» made up more than 60% for all the samples. Some samples did not fill the requirements of National State Standard and contained more than 2% of large-sized grains. Investigation of granulometric structure with microscopical method showed that 0.5 – 3.56% of grains sized 205 – 250 micrometers in all the samples. While processing empirical data with mathematical methods it was proven that large-sized grains appear for «major mistake» and must be set aside, yet to determine its technological features. Water-holding capacity of steamed buckwheat is on the average 2.3 times higher than dark wheat flour has, 4.5 times higher than rye flour has and 1.7 times higher than unsteamed buckwheat has. Fat-holding capacity of all the samples is in the interval of 56 – 83% matches the description of rye and wheat flour. Investigation of flour structure during microscopic examination showed that flour can be defined by starch conditions according to technological effect. Consequently, standard indicators do not characterize the quality of buckwheat to the full extent. It has been shown, that granulometric structure, expressed by distribution grains due to size for buckwheat and wheat flour is an autonomous necessary method, allowing to characterize wheat in a more complex manner and this method is worth being added to its` quality specified parameters.