STUDY ON NUTRITIVE AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT FLOUR

The protein contents of four buckwheat flours (from two Chinese bitter , one Chinese sweet and one Polish sweet backwheats) are lower than th at of Meneba wheat flour. Buckwheat flours are rich in albumin and glo bulin, but have a lower content of prolamin and glutelin than wheat fl our. In buckwheat protein, the Lys content is approximately two times higher than in wheat protein, and the percentage of all other essentia l amino acids is higher than or near to that of wheat protein. Buckwhe at fluor is rich in K, Mg, Fe, Na, Cu, Mn, Sr, and Li. Its total of mi neral content is higher than that of wheat flour. The gelatinization t emperature of buckwheat flour is higher than that of wheat flour, its gelatinization resistance is greater, the water absorption of its star ch granules is stronger, the viscosity is higher and increases quickly during cooling. When adding 10-20% of buckwheat flour to wheat flour, the mixed flour basically maintains the characteristics of wheat flou r. When the buckwheat flour proportion is more than 60%, the mixed flo ur call hardly develop into dough any more. The dough properties have had some basic changes and the judgement becomes impossible.