Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

• Published in: Food chemistry Vol. 107; no. 2; pp. 722 - 731
• Main Authors: Hatcher, D.W., You, S., Dexter, J.E., Campbell, C., Izydorczyk, M.S.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 15.03.2008; Elsevier
• Subjects: Biological and medical sciences; Buckwheat; buckwheat flour; Canadian common buckwheat; Cereal and baking product industries; cross pollination; cultivars; Fagopyritols; Fagopyrum esculentum; Flour; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; noodles; self-pollination; sensory properties; Soba noodles; Soba noodles; Fagopyritols; Flour; Buckwheat; Bakery product; Evaluation; Polygonaceae; Pseudocereals; Dicotyledones; Cereal product; Angiospermae; Spermatophyta; Fagopyrum esculentum; Performance; Cultivar; Noodles
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.08.072

Two Canadian cross-pollinating common buckwheat ( Fagopyrum esculentum Moench) varieties, Koban and Koto, and two self-pollinating lines, BR01 and BR06, were dehulled and roller milled on a pilot mill to produce three distinct milled products, white flour, dark flour and whole groat flour. The white flours contained mostly starch (79.2–87.2%), whereas the dark flours were rich in proteins (37.1–38.7%), dietary fibre (15.2–22.0%), ash (5.49–5.99%), and fagopyritols (1420–2220 mg/100 g). The buckwheat flours were blended with wheat flour (Canada Western Red Spring straight grade flour) at 60:40 ratios and evaluated for soba noodle properties. Significant differences in milling properties, and in raw noodle colour and texture were detected among cultivars, although the impact of flour type on noodle properties was far greater. The self-pollinating lines exhibited comparable milling and soba noodle properties to Koban. Koto exhibited slightly higher white flour yield and generally firmer noodle texture compared to the other lines. White flours produced the brightest noodles, followed by whole groat and dark flours. Dark flours yielded the thickest cooked noodles with the largest maximum cutting stress and greatest resistance to compression. Noodles prepared with white flour offered the best chewiness, springiness and recovery parameters. Soba noodles prepared with dark flours contained considerably higher amounts of minerals, proteins, dietary fibre, and fagopyritols than noodles prepared with white flour.