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Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Möench) Flours With and Without Jet-Cooking¹

¹Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, ARS, USDA, 1815 N. University Street, Peoria, IL 61604. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Corresponding author. Phone: +1 309-681-6447. Fax: +1 309-681-6685. E-mail address: David.Stevenson@ars.usda.gov

Pasting, rheological, and water-holding properties of buckwheat (Fagopyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and three commercial flours (Fancy, Supreme, and Farinetta) were measured with or without jet-cooking. Fancy had instantaneous paste viscosity (measured using RVA) after jet-cooking that was not observed for Supreme or Farinetta, and paste viscosity was lower for the latter two flours. Supreme jet-cooked flour exhibited higher peak viscosity than flour without jet-cooking, and paste exhibited high shear-thinning. Fancy exhibited strongest viscoelastic properties (measured using a rheometer). Jet-cooking damaged buckwheat flour structure, thereby reducing viscoelasticity. Buckwheat flour pastes experienced shear-thinning over a wide range of shear rates. Jet-cooking greatly enhanced water-holding capacity. Buckwheat flour particle size did not greatly influence paste viscosity. Study showed buckwheat flours have unique pasting and rheological characteristics that have different food applications, which could especially be useful for people with celiac disease as buckwheat is gluten-free.