Buckwheat Grain Research Articles

Buckwheat containing-bread: a scientific inquiry into insulin, polyphenols, antioxidants status, and oxidative stress markers in type-II diabetic individuals

Buckwheat grains contain bioactive components with known effects on cardio-metabolic biomarkers. Previous research on oxidative stress markers made exclusively from wheat flour or two-hour postprandial levels of antioxidant status, plasma total polyphenols, and advanced glycation end products (AGEs) were considerably higher than fasting values after consuming buckwheat-incorporated bread (BWB), including clinical, animal, and epidemiological studies, suggesting the potential of buckwheat intake to influence parameters such as polyphenol intake, antioxidant status, insulin levels, and oxidative stress markers. However, the specific impact of buckwheat-containing bread on these biomarkers in individuals with type-II diabetes remains a significant gap in our understanding. Our current work aims to address this gap by exploring the effects of buckwheat-containing bread on insulin levels, polyphenol intake, antioxidant status, and markers of oxidative stress. In a randomized crossover study, 16 individuals with type-II diabetes were assigned to consume control bread made exclusively from wheat flour or bread incorporating 50% buckwheat flour. The research followed a crossover design, with a period of one to two washout interventions. Test breads were given at breakfast following a 12 h fast the previous night. After 2 h of bread intake, blood samples were collected at baseline (fasting). The two-hour postprandial levels of antioxidant status, plasma total polyphenols, and advanced glycation end products (AGEs) were significantly higher than fasting values after consuming buckwheat-incorporated bread (BWB). This suggests that the buckwheat-containing bread improved plasma total polyphenol levels and total antioxidant status. Our research concludes that the intake of bread containing buckwheat positively influences polyphenols in plasma and the status of antioxidants. This suggests that incorporating buckwheat into bread may have favorable effects on biomarkers associated with cardio-metabolic health in individuals with type-II diabetes. By addressing these knowledge gaps, our research aims to inform and engage the scientific community in further exploration of the potential health benefits of buckwheat-containing bread.

High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

High Hydrostatic pressure (HHP) represents an environmental-friendly and efficient non-thermal technology capable of inducing changes that can lead to functional improvements on starchy materials preserving the nutritional value of the original flours. The development of gluten-free (GF) flours and ingredients remain a challenge due to the need to improve the nutritional and techno-functional aspects of these commodities. Pre-soaked whole buckwheat (BW) grains were subjected to HHP treatment under different processing conditions: two pressure levels (300–600 MPa) and three holding times (0-5-15 min) to evaluate the techno-functional and nutritional response of the resulting flours. Significant (p < 0.05) increases in water absorption capacity and swelling capacity were observed in the flours resulting from longer treatment times (5–15 min) and the highest-pressure level (600 MPa). Higher thermal stability was also observed in the pasting profiles obtained for these flours. Flours resulting from HHP treatments at 600 MPa for 15 min also showed higher antioxidant capacity (DPPH and ORAC). The resulting flour from these processing conditions was used at different concentrations (15, 30, 50, and 70 %) in a GF bread formulation. An increase in the elastic modulus values of the doughs, the specific volume of the resulting bread and a reduction in the crumb firmness were observed in the formulations containing the BW-modified flour compared to the counterparts made with a native flour. Therefore, it can be concluded that the HHP treatment of whole buckwheat grains represents an interesting alternative for the development of ingredients with suitable technological and nutritional properties for gluten-free bakery formulations.

Dried Laminaria thalli extract for stimulating germination and digestibility of oats and buckwheat

Despite their beneficial properties, cereal crops contain a number of antinutritive substances, the amount of which can be reduced by germination. In this work, we test the hypothesis about the possibility of stimulating the germination of cereal crops (on the example of oats and buckwheat) and increasing their digestibility using a dried Laminaria thalli extract. The research was conducted using hulless oats (Avena nudisativa) for germination and hulled buckwheat grain (Fagopyrum esculentum), as well as dried Laminaria thalli. Germination was carried out at a temperature of (20±2) °C for 120 h, using drinking water (control) and drinking water with addition of 1 wt% of dried kelp thalli. The germination intensity was assessed based on the mass of 1000 grains, sprout length, and the number of germinated grains. In all samples, the mass fraction of extractive substances and dry matter digestibility with modifications were determined. It was found that the addition of dried Laminaria thalli to water in the amount of 1 wt% stimulates the germination of oats and buckwheat, as well as their digestibility, significantly. The experimental samples demonstrated an improved water absorption and an increase in the weight of 1000 grains, sprout length, and the number of germinated grains. The use of dried Laminaria thalli extract in germination of oats and buckwheat for food purposes reduces the technological process up to two days with a simultaneous increase in digestibility and minimization of losses of extractive substances.

Application of UV-Vis-NIR spectroscopy for buckwheat grain grading

Application of UV-Vis-NIR spectroscopy for buckwheat grain grading

Nutritional Quality Analysis and Classification Detection of Buckwheat in Different Harvest Periods.

For buckwheat, the optimal harvest period is difficult to determine-too early or too late a harvest affects the nutritional quality of buckwheat. In this paper, physical and chemical tests are combined with a method using near-infrared spectroscopy nondestructive testing technology to study buckwheat harvest and determine the optimal harvest period. Physical and chemical tests to determine the growth cycle were performed at 83 days, 90 days, 93 days, 96 days, 99 days, and 102 days, in which the buckwheat grain starch, fat, protein, total flavonoid, and total phenol contents were assessed. Spectral images of buckwheat in six different harvest periods were collected using a near-infrared spectral imaging system. Four preprocessing methods (SNV, S-G, DWT, and the normaliz function) and three dimensionality reduction algorithms (IVSO, VCPA, VISSA) were used to process the raw buckwheat spectral data, and the full and eigen spectra were established as a random forest (RF). Random forest (RF) and Least Squares Support Vector Machine (LS-SVM) classification models were used to determine the full and eigen spectra, respectively, and the optimal model for the buckwheat single harvest period was determined and validated. Through physical and chemical tests, it was concluded that the 90-day harvest buckwheat grain protein, fat, and starch contents were the highest, and that the total flavonoid and total phenolic contents were also high. The SNV preprocessing method was the most effective, and the feature bands extracted using the IVSO algorithm were more representative. The IVSO-RF model was the best discriminative model for the classification of buckwheat in different harvest periods, with the correct rates of the training and prediction sets reaching 100% and 96.67%, respectively. When applying the IVSO-RF model to the buckwheat single harvest period to verify the classification, the correct rate of the training set for each harvest period reached 96%, and that of the prediction set reached 100%. Near-infrared spectroscopy combined with the IVSO-RF modeling method for buckwheat harvest period detection is a rapid, nondestructive classification method. When this was combined with physical and chemical analyses, it was determined that a growth cycle of 90 days is the best harvest period for buckwheat. The results of this study can not only improve the quality of buckwheat crops but also be applied to other crops to determine their optimal harvest period.

Identification and classification of buckwheat grain by microfocus radiography and hyperspectral imaging methods

Classification of buckwheat grains is important because the absence of defective grains is a guarantee of yield and quality. Buckwheat grains were randomly selected from a batch whose grains varied in quality. The identification and classification of buckwheat grains according to the degree of fulfillment was carried out by a combination of microfocus X-ray and hyperspectral image analysis and multivariate analysis techniques. Using microfocus radiography, buckwheat grains were categorized into groups according to the degree of fulfillment. Hyperspectral image of buckwheat grains in the range of 935-1720 nm was acquired using a Specim FX17 camera. Using the polygon selection function, the averaged spectra were obtained and a data matrix of grain samples was generated. The bands of the spectrum contributing most to the grading of the grain samples by degree of fulfillment were identified using the principal component analysis. The classification model of grading buckwheat grain into groups by degree of fulfillment was constructed by partial least squares discriminant analysis method. The results showed that hyperspectral image is a potential tool for rapid and accurate identification of buckwheat grains, which can be used in large-scale grain classification and grain quality determination.

ПРИМЕНЕНИЕ ГРЕЧИХИ В РЕЦЕПТУРЕ ХЛЕБА

The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.

Effect of Biochar Application on the Improvement of Soil Properties and Buckwheat (Fagopyrum esculentum Moench) Yield on Two Contrasting Soil Types in a Semi-Arid Region of Inner Mongolia

Biochar application to soil is widely recognized as a promising agricultural management practice to increase crop production by enhancing the physical, chemical, and microbiological properties of the soil. Despite the fact that numerous studies have investigated biochar production and alterations in soil properties, the effects of biochar on contrasting soils within the same region remain poorly understood, especially for semi-arid regions. Therefore, a three-year field experiment was initiated in 2020 wherein biochar was applied once to a buckwheat field at rates of 0, 20, 40, and 60 Mg ha−1 (BC0: no biochar; BC1: 20 Mg ha−1; BC2: 40 Mg ha−1; BC3: 60 Mg ha−1) for two soil types (aeolian sandy and grey meadow soil) in the northeast of Inner Mongolia, China. The soil water storage (SWS), nutrient contents (organic matter, available nitrogen, phosphorus, and potassium), microbial biomass (carbon, nitrogen, and phosphorus), and enzyme activities (urease, invertase, and alkaline phosphatase) were assessed at a soil depth of 0–15 cm as part of the soil quality assessment, and the buckwheat grain yield was estimated for crop productivity evaluation. The results showed that biochar amendment improved selected soil physicochemical and microbiological properties and buckwheat yields for both soil types. Compared to BC0, the biochar addition increased buckwheat yields, on average, by 11.23% to 22.82% in aeolian sandy soil and by 7.36% to 14.87% in grey meadow soil across three years. The results of principal component analysis (PCA) and random forest analysis (RFA) indicate that soil available nutrients and microbiological properties were the most important factors influencing buckwheat yields in aeolian sandy soil and grey meadow soil, respectively. Based on RFA, the available potassium, phosphorus, and nitrogen were found to contribute at rates of 13.10%, 10.06%, and 8.12%, respectively, to buckwheat yields in aeolian sandy soil. In contrast, alkaline phosphatase, urease, and microbial biomass carbon contribute 20.26%, 8.48%, and 7.82%, respectively, to the buckwheat yields in grey meadow soil. Following biochar addition, there was greater improvement in soil health and buckwheat production for aeolian sandy soil than grey meadow soil. In conclusion, biochar addition is an effective practice for improving soil health and crop productivity in both aeolian sandy soil and grey meadow soil in semi-arid regions.

Establishing the Quality of Buckwheat Grain Using Non-destructive Testing Method

The assessment of the quality of buckwheat grain according to regulatory indicators does not allow to determine the state of its core. The paper examines the possibility of using microfocus radiography as a non-destructive testing method. The latent (internal) defects of buckwheat grain (underdeveloped (unfulfilled) grain, hollow grain, damaged core (fracturing), damaged core (destruction), grain with a damaged shell) were identified and classified, obvious distinguishing features on the radiographic image of the grain are described. It is shown that when conducting a comprehensive assessment, the results of the X-ray examination make it possible to increase the objectivity of the conclusion on the quality of buckwheat grain.

Effect of microwave treatment on phytoconstituents of buckwheat (Fagopyrum esculentum) grains with special emphasis on allergenic proteins

Effect of microwave treatment on phytoconstituents of buckwheat (Fagopyrum esculentum) grains with special emphasis on allergenic proteins

A decade of advances in the study of buckwheat for organic farming and agroecology (2013-2023).

During the last decade, research has shown the environment and human health benefits of growing buckwheat (Fagopyrum spp.). This comprehensive review aims to summarize the major advancements made in the study of buckwheat from 2013 to 2023, focusing on its agronomic characteristics, nutritional value, and potential applications in sustainable agriculture. The review examines the diverse applications of buckwheat in organic and agroecological farming systems, and discusses the ability of buckwheat to control weeds through allelopathy, competition, and other sustainable farming methods, such as crop rotation, intercropping and green manure, while improving soil health and biodiversity. The review also explores the nutritional value of buckwheat. It delves into the composition of buckwheat grains, emphasizing their high protein content, and the presence of essential amino acids and valuable micronutrients, which is linked to health benefits such as lowering cholesterol levels, controlling diabetes and acting against different types of cancer, among others. Finally, the review concludes by highlighting the gaps in current knowledge, and proposing future research directions to further optimize buckwheat production in organic or agroecological farming systems. It emphasizes the need for interdisciplinary collaboration, and the integration of traditional knowledge with modern scientific approaches to unlock the full potential of buckwheat as a sustainable crop.

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

Exploitation of Buckwheat (Fagopyrum esculentum Moench) Grains for Physical and Functional Properties

Buckwheat is neither a nut nor a cereal but is included in a separate group called “pseudocereals”. Buckwheat grains contain high levels of protein, starch, dietary fibre, some minerals, vitamins, flavonoids and other bioactive compounds. The main aim of the study is to analyse physical and functional properties of buckwheat grains. The results showed that bread wheat (control) had significantly higher length (5.91 mm), length to width ratio (2.06) and lower width (2.86 mm) compared to other buckwheat varieties. In the present study, higher thousand grain weight and volume were recorded for bread wheat compared to buckwheat varieties indicating bolder grains of former. Significantly higher bulk (0.70 g/ml) for and true densities (2.08 g/ml) for Dharwad Selection-1 may be regarded as a consequence of volumes and shape of grains. Buckwheat varieties showed higher greenness (-0.80 to -1.14) lower brightness (78.12 to 82.36) and yellowness (6.30 to 8.09) compared to bread wheat. Chroma being higher for bread wheat (10.06) indicates having high brightness and saturation compared to buckwheat varieties (6.40-8.13). Hydration capacity and swelling index were higher for buckwheat varieties compared to bread wheat. where, in case of hydration index and swelling capacity it was vice versa. The overall information on physical properties plays an important role in food processing and its knowledge is essential to design the equipment for handling, aeration, storing and processing of food grains.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

INFLUENCE OF TECHNOLOGICAL MEASURES ON BUCKWHEAT PRODUCTIVITY

Ukraine has favorable climatic and soil conditions for the cultivation of various niche crops, including buckwheat, which is in great demand on the market of Ukraine and other countries. The article provides measures to improve the technology of growing buckwheat with a high level of adaptability for specific growing conditions during the biologicalization of technological measures, the latest research and publications are elaborated; objectively assessed the importance and relevance of research on the issue of controlling weed vegetation during early spring and pre-sowing cultivation and harrowing with light harrows in phase 1-2 buckwheat leaves, which effectively reduce the level of weediness in buckwheat crops at the initial stages of growth and development of cultivated plants, because the sprouts of buckwheat plants are less competitive with weeds; optimization of the main nutrients during the treatment of buckwheat seeds before sowing with microbiological preparations that improve the morphobiological indicators of cultivated plants and subsequently affect the formation of the yield of buckwheat seeds when growing it in the soil and climatic conditions of the Pravoberezhny Forest Steppe. The results of the study of the influence of various preparative forms of processing buckwheat seeds with biological preparations on the formation of the yield of buckwheat seeds of the highly productive domestic variety Antaria were analyzed. It was determined that the use of various methods of processing buckwheat seeds by inoculation and treatment with biostimulants before sowing is an effective technological measure that allows to significantly increase the productivity of buckwheat agrocenoses with the lowest energy costs. As a result of agrotechnical measures, it was noted that early spring and pre-sowing cultivation + harrowing in the phase of 1-2 leaves on crops of Antaria buckwheat significantly led to the death of weeds. In areas where, in addition to agrotechnical measures, inoculation with Diazophyte and biostimulant Biocomplex of BTU was carried out, the number of weeds decreased by 34%, compared to areas where buckwheat seeds were treated with microbiological preparations and early spring and pre-sowing cultivation was carried out. To effectively control weeds in buckwheat agrocenoses, early spring and pre-sowing cultivation + harrowing should be carried out in the phase of 1–2 buckwheat leaves. Before sowing, buckwheat seeds should be treated with the microbiological preparation Diazofit + biostimulant Biocomplex BTU (100 ml. + 150 ml per hectare rate of seeds). These measures will contribute to the reduction of weeds by up to 36% and the possibility of obtaining a yield of buckwheat grain at the level of 1.54 t/ha.

The formation of indicators of the quality of buckwheat grain depending on the elements of technology

The formation of indicators of the quality of buckwheat grain depending on the elements of technology

Effect of the Addition of Selected Unmalted Raw Materials to Barley Malt on Selected Parameters of Malt Extracts

Abstract The paper presents the results of research on the problem of the influence of various types of unmalted grain and its quantitative share on important parameters of the malt extract. The aim of the work was to control what precentage of unmalted grain can be added to malt, so that their starch is saccharified only thanks to the action of endogenous malt enzymes. The grains of millet, oats, buckwheat and spelt were used as unmalted raw materials. The basis of the mixture subjected to extraction was Pilsner type barley malt. The percentages of the additives ranged from 5 to 50%. Both the unmalted grain and the malt were crushed. The extract was prepared with the use of two methods: congress and infusion. Saccharification time, pH and extract content were tested. The results were analyzed statistically. It was found that the amount and type of unmalted raw material influenced the saccharification time of starch and the content of the extract and had no effect on the pH of the extract. Millet grain starch was saccharified if its amount was about 40% of the tested mixtures. In other variants of the experiment, endogenous malt enzymes were able to break down the starch when the amount of additive was as high as 50%.

Development of buckwheat groats production technology using plasma-chemically activated aqueous solutions

The result of the conducted research is the development of a technology for the production of buckwheat groats using plasma-chemically activated aqueous solutions. The research object was buckwheat grain. An urgent technological problem is the preservation of biologically valuable components of buckwheat during technological operations and optimization of the existing technology for the production of buckwheat groats. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the technological process of production of buckwheat groats and an effective groats disinfectant has been experimentally proven. It is shown that the use of plasma-chemical activation of technological solutions allows reducing the temperature and accelerating the course of hydrothermal treatment of buckwheat grain. The composition of buckwheat grain as a raw material was analyzed. The obtained buckwheat groats were studied separately. A reduction in tempering time from 6–10 to 2 h and a decrease in the optimal moistening temperature from 60 to 40 °C were recorded. This allows preserving a number of biologically important components in buckwheat grain. The groats yield increases from 68 to 74 %, i.e. by 1.9–6.0 %. The preservation of the maximum number of amino acids is observed, namely, 7.7 % more than in the control. That is, only 2 % is lost during technological processing, instead of 9.7 % in the control sample. The vitamin composition also remains stable and almost does not decrease in terms of B1, B2, B3, B4, B5, B6, K, E, PP, R. In addition, plasma-chemically activated solutions qualitatively disinfect grain raw materials during processing, which has a positive effect on further storage of buckwheat groats. The technology can be applied in the industrial production of high-quality buckwheat groats. The developed technology will receive special attention in the production of ecologically clean cereal products that are not contaminated with pathogenic microflora

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

Microwave (MW)-assisted hydrothermal treatment of buckwheat grains was explored to improve the physical properties and nutritional quality of gluten-free (GF) bread. A mixture of 80% rice flour and 20% corn starch was used as control recipe (CR), whereas for fortification, 50% of the rice flour was replaced with native buckwheat flour (BN) or buckwheat flour from grains treated with several MW cycles (exposure/rest cycles of 10/50 s, BT1, 20/40 s, BT2, or 30/30 s, BT3, at 30% moisture content and 8 min MW exposure). The BN fortified dough showed increased consistency and elastic response, compared to CR, with the MW treatment further enhancing these effects. Due to the enormous increase in complex modulus (G1*) (from 1060 Pa for CR to 10,679 Pa for BT3), the hydration of doughs was subsequently adjusted to obtain similar G1*. The inclusion of MW-treated flours led to higher consistency and elastic recovery. The lower specific volume (SV) and higher crumb hardness encountered for BN (3.88 mL/g and 1.45 N) were alleviated by the inclusion of MW-treated flours (4.61 mL/g and 0.90 N for BT1, 4.39 mL/g and 0.85 N for BT3), resulting in similar SV and lower staling than CR. Moreover, compared to BN and CR, the BT2 and BT3 breads showed a significant reduction in glucose release during in vitro starch digestion (up to −25%), and an increase in protein digestibility (up to +23%). Overall, the experimental findings pointed to the feasibility of using MW to improve the physical and nutritional quality of buckwheat flour-enriched GF bread.

DEVELOPMENT OF HIGHLY EFFICIENT TECHNOLOGICAL EQUIPMENT

The article discusses the problems associated with processing buckwheat on roller deck machines and reducing the amount of crushed kernel. Recently, there has been a tendency to increase the number of processed fractions of buckwheat grain, which significantly improves the quality of the output product. At the same time, this requires more precise adjustment to the working gaps and obtaining the correct shape of the working area (crescent-shaped when processing buckwheat) between the abrasive roller and the deck. The designs of roller deck machines used in the cereal industry and their installation mechanisms are analyzed. The mechanisms used for installing the deck on rolling deck machines do not allow one to accurately set the shape of the working gap and its dimensions. A more advanced mechanism for removing the deck from the abrasive roller and a mechanism for installing the deck on a wedge shape between the deck and the abrasive roller (usually used when processing millet or sorghum) have been proposed. The calculations of working gaps confirm the correct choice of geometric parameters of the abrasive roller, deck and installation mechanisms. The dependences of the minimum working gap on the magnitude of the parallel movement of the deck are determined. The dependences of the difference in working gaps between the deck and the abrasive roller when changing the structural height of the deck were also found. It is shown that asthe deck height is reduced by half, the difference between the maximum working gap and the minimum decreases by four times. This significantly affects the shape of the processing zone and the working dimensions in the active zones of buckwheat peeling. Reducing the deck height under production conditions leads to an increase in the amount of broken grain, due to an increase in the number of grains passes through the hulling machines. Based on the obtained calculation data, the roller deck machine was modernized, and in fact, a new mdel was developed in which the process flow is stabilized, the conditions for feeding grain into the working area are improved, and the working gaps are adjusted optimally in two active zones of buckwheat grain processing. The design of the roller deck machine allows you to select the husks from the kernel and send them to waste bins.