Buckwheat is grown primarily because of its grain which, after undergoing the
processes of dehulling, grinding and sieving, is used to produce buckwheat
flour which is characterized by a considerable content of antioxidants,
especially polyphenols and tocopherols. Buckwheat polyphenols are represented
by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant.
The content of polyphenols and tocopherols in buckwheat grain primarily
depends on the buckwheat species, growing area, climate and growing
conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often
used for the production of light and wholegrain buckwheat flour, contains
less polyphenols than tartary buckwheat. The content of polyphenols in common
buckwheat grain varies depending on the grain part. As their largest amount
is contained in the hull and the outer layers of the grain, the wholegrain
buckwheat flour is superior in polyphenols than the light buckwheat flour.
Therefore, the wholegrain buckwheat flour is characterized by a higher
antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound
forms, where the contribution of free polyphenols ranges between 48-64%. Due
to a relatively high content of antioxidants in light and wholegrain
buckwheat flour, they are used for substitution of wheat or other cereal
flours in bakery, pasta and confectionary formulations in order to create
either added value or gluten-free products. The aim of a long-term
consumption of buckwheat flours is to achieve health benefits and protect
from many chronic diseases. Technological procedures and some treatments used
during the food preparation influence polyphenol composition and content and
consequently the functionality of food. Therefore, in order to minimize
polyphenol losses and preserve the antioxidant capacity of the final products
it is necessary to understand the thermal treatments and their mechanisms.
THERMAL, PASTING AND RHEOLOGICAL PROPERTIES OF PROCESSED BUCKWHEAT (FAGOPYRUM ESCULENTUM) FLOUR
