ArticleMolecules (Basel, Switzerland)2021
Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles.Food chemistry: X · 2026Article
- Milling and Differential Sieving to Impact Buckwheat (Foods (Basel, Switzerland) · 2026Article
- Effects ofFoods (Basel, Switzerland) · 2026Article
- Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice.Foods (Basel, Switzerland) · 2024Article
- Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.Foods (Basel, Switzerland) · 2023Article
- Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
10 authors.
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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.
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