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

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.

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

“…Different grain treatments during micronization affected the moisture content of the flours, causing them to dry out as a result of both the friction and pressure exerted during the milling process [ 9 ]. These observations were confirmed by Xu et al [ 16 ] in their research on the application of airflow ultrafine grinding technology on tartary buckwheat. The highest energy values were found in MBWF and MSGF, which resulted in the highest carbohydrate contents and high fat contents in these flours.…”

Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice

“…As shown in Figure 6, most of the particles of the four raw material flours were spherical or oval in shape and were encapsulated by flaky or lumpy substances, which are probably polysaccharides, proteins, lipids, and other components; this finding is consistent with the reports on the study of wholegrain flour [8,36]. The microstructures of rice, instant rice, reconstituted rice, and instant reconstituted rice showed irregular lumps as compared to those of the four raw material flours.…”

“…Because of its high nutritional content and functional properties, buckwheat has received increasing interest from both consumers and food researchers. However, due to its apparent bitter taste and poor palatability, there has been limited use of buckwheat in functional foods [8].…”