Technological properties of pea and buckwheat flours and their blends
2015
Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Krumina-Zemture, G., Latvia Univ. of Agriculture, Jelgava (Latvia) | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia)
Pea and buckwheat flours are gluten free and have high nutritional value; therefore they are advisable for frequent consumption. The addition of pea and buckwheat flours to products changes their nutritional value and technological properties significantly. The aim of the research was to investigate the starch content, colour and rheological properties of pea and buckwheat flours and their blends. Results showed that pea flour had a higher content of starch than wheat and buckwheat flours, pea-buckwheat flour blends and formed the largest part of dry matter. The peak, holding, final, breakdown and setback viscosities of buckwheat flour, in turn, were significantly higher than those of wheat (control) and pea flours. Buckwheat flour provided higher peak, holding, final, breakdown and setback viscosities and lower starch gelatinization temperature in flour blends. The highest lightness was demonstrated by the control sample, whereas the lowest by the buckwheat flour which had the highest redness value a* comparing with other flours and blends. Pea flour showed significantly higher yellowness b* in comparison with other samples, with the exception of flour blend with 60%PF + 40%BF. Colour values could be changed significantly by blending buckwheat and pea flours. It is possible to increase L* and b* values of buckwheat flour with pea flour and a* value of pea flour with buckwheat flour in flour blends. Results of farinograph showed that buckwheat flour was characterized by a long development time; high stability and high farinograph quality number (FQN), whereas pea flour and pea-buckwheat flour blends had short development time, low stability and low FQN.
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