Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial species, five organic acids, and six phenolic compounds were identified in Common Buckwheat Kombucha (CBK). The fermentation process enriched CBK with bioactive compounds that enhanced its functional properties, including antioxidant activity and antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications with other cereal crops.

Physicochemical, structural, digestive properties, and interaction mechanism of Tartary buckwheat starch-Rutin-calcium hydroxide complex

Tartary buckwheat is rich in starch and rutin, with Ca(OH)2 often used to improve the quality of buckwheat-extruded noodles. This study investigated the properties of a system combining tartary buckwheat starch (TBS), fixed Ca(OH)2 (0.6 %), and varying rutin addition (R, 2-10 %) to understand their interactions. Rutin addition in the presence of Ca(OH)2 significantly affected the structural and physicochemical properties of TBS in a dose-dependent manner. Microscopy showed that rutin particles precipitated on the gel walls of the TBS-R-Ca complexes at high rutin doses, more noticeably without Ca(OH)2. Rutin decreased gelatinization viscosity, whereas Ca(OH)2 alleviated this reduction in viscosity and gel structure. Ca(OH)2 and 2 % rutin significantly reduced the gelatinization and retrogradation enthalpies, relative crystallinity, short-range order degree, and TBS digestion rate. 1H NMR spectroscopy revealed interaction sites between rutin and TBS. Molecular dynamics results indicated that rutin and TBS can form effective hydrogen bonds and hydrophobic interactions, with Ca(OH)2 helping to maintain system stability.

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry

Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat-moisture treatment (110 °C, 4 h; moisture contents 12-36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat-moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5-124 μm) and a greater relative crystallinity of starch (23.08-42.92%) and mass fractal dimension (1.77-2.28). The flours exhibited water activity in the range of 0.589-0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat-moisture treatment in the preparation of cooked glutinous rice flour.

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.