Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Moench) Flours With and Without Jet-Cooking

Pasting, rheological, and water-holding properties of buck wheat (Fargopyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and there commercial flours (Faney, 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 paster 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 influenced 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.