Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers.

This study investigated the impact of methods of milling and improvers on the quality characteristics and
nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN
was found to be lighter in color with a finer and continuous structure while WGFN which has higher fiber content
exhibited a coarser and disrupted pattern under scanning electron microscopy. The amount of rutin detected in
WGFN was significantly higher (998.22 mg/100 g) than that of FFN (148.21 mg/100 g). Addition of gluten
powder at 2–4% levels decreased the cooking loss while guar gum and xanthan gum resulted in the highest water
absorption capacity. Rather than the individual emulsifiers, their combination (SSL + GMS) had a better effect on
the overall quality. The contents of dietary fiber, slowly digestible starch, resistant starch, total polyphenol, total
flavonoid and minerals were higher in WGFN. The most abundant essential amino acids were leucine
(7.23–8.52%), phenylalanine (6.93–7.27%) and lysine (5.83–6.03%). This study confirmed the possible use of
high buckwheat level (75%) in producing buckwheat noodles with enhanced nutritional profile.