Research Article

Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making

  1. Pham Van Hung1,2,*,
  2. Tomoko Maeda3,
  3. Rie Tsumori1,
  4. Naofumi Morita1

Article first published online: 25 OCT 2007

DOI: 10.1002/jsfa.3018

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2823–2829, December 2007

Additional Information

How to Cite

Van Hung, P., Maeda, T., Tsumori, R. and Morita, N. (2007), Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making. J. Sci. Food Agric., 87: 2823–2829. doi: 10.1002/jsfa.3018

Author Information

  1. 1

    Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan

  2. 2

    Department of Food and Post-harvest Technology, Hanoi University of Technology, No. 1, Dai Co Viet Street, Hanoi, Vietnam

  3. 3

    Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Yashiro, Hyogo 673-1494, Japan

*Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 25 OCT 2007
  3. Manuscript Accepted: 1 MAY 2007
  4. Manuscript Revised: 27 APR 2007
  5. Manuscript Received: 9 JAN 2007

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Keywords:

  • buckwheat;
  • soba noodle;
  • fatty acid;
  • noodle making;
  • gradual milling

Abstract

BACKGROUND: Recently, the quality of buckwheat (Fagopyrum esculentum, Moench) flour was improved by using a gradual milling method in which whole buckwheat grains were milled into various fractions. In this study, 16 fractions milled from whole buckwheat grains from the outer to inner parts are characterised and used for noodle making.

RESULTS: Protein and ash contents of flours increased in the order from the inner to the outer fractions. Each fraction contained nine main fatty acids in which the concentration of palmitic, stearic, linoleic and linolenic acids tended to decrease from the inner to outer parts of the grain, whereas the concentration of oleic acid in the middle parts of grain was higher than in the other parts. The peak viscosity was different among the fractions and the middle fractions had significantly higher peak viscosity than the other fractions. The optimum cooking time and whiteness of uncooked and cooked noodles substituted with 40% of the fractions decreased from the inner to outer fractions, whereas noodles made from the inner fractions were harder and less elastic than those from the outer fractions.

CONCLUSION: 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. Copyright © 2007 Society of Chemical Industry

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