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Polished-grading Buckwheat for Functional Foods (pp. 63-74) $100.00
Authors:  (Pham Van Hung, Kazuyoshi Miyake and Naofumi Morita, School of Biotechnology, International University, National University in HoChiMinh City, Linh TrungWard, Thu Duc District, Ho Chi Minh City, Vietnam, and others)
A gradual milling method was recently used to mill whole
buckwheat grains into various flour fractions. Sixteen fractions were
obtained from the inner to the outer layers of the grain by this gradual
milling method which were characterized and practically applied for
noodle making in this chapter. Protein and ash content of flours increased
in the order from inner to outer fractions. The phenolic and flavonoid
contents of both free and bound phenolic extracts of buckwheat flour
fractions significantly increased in the order from the fraction number 1
(phenolics less rich fraction) to the fraction number 16 (phenolics rich
fraction). The phenolic compounds in buckwheat existed primarily in free
form, whereas the flavonoids existed in insoluble bound forms, bound to
cell wall materials. The optimum cooking time and the whiteness of
uncooked and cooked noodles substituted with 40% of the fractions
decreased from the inner to outer fractions, whereas the noodles made
from the inner fractions were harder and less elastic than those from the
outer fractions. As a result, the different buckwheat fractions contributed
to different quality of soba noodles. However, the appropriate fractions
could be used for noodle making to improve the quality of noodles
depending on nutritional demands. 

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Polished-grading Buckwheat for Functional Foods (pp. 63-74)