The quality properties of autotetraploid buckwheat kernel
1997
Wei, Y. | Zhang, G. (Northwestern Agricultural Univ., Shaanxi (China). Dept. of Food Science) | Sietz, W.
Physical and chemical properties of buckwheat kernels and flours were analyzed. The common autotetraploid variety Yuqiao 1 has much larger kernels than its diploid Mudanqiao and tatary variety Yuqiao 6-21, but the centigrade variance (CV %) in kernel weight of the tetraploid variety was also greater. The different fractions of flour prepared to different ways of milling may have different chemical compositions and also different value of nutrition and utilization. There are no obvious differences in protein, amino acids, ash, minerals and crude fiber content between common diploid and its autotetraploid as well tatary cultivation. Buckwheat flour has a relatively higher content of ash, fiber, amino acids and minerals than wheat flour. The gelatinization temperature and resistance of buckwheat flour are higher than that of wheat flour Meneba.
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