The results showthat buckwheat pollen is rich in protein, dietary fiber, minerals, particularly in K, Fe, Se contents, flavonoids and has a rationalassociation of essential amino acid.

Determination of quercetin, isorhamnetin in buckwheat pollen

Kinetics of buckwheat starch enzymatic hydrolysis with fungal-α-amylase;

Study on enzymatic hydrolysis conditions of buckwheat starch with amylase;

Physicochemical Properties and Modification of Buckwheat Starch;

The influences of buckwheat powder,oat powder,maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph.

were determined,namely buckwheat flour 10%,soybean flour 6%,and bread meliorative reagent 0.

Through single-factor and orthogonal experimental design, the optimal technological conditions for extraction of flavonoid compounds in buckwheat flour were primarily researched.

The rheological behavior of the Korean noodles dough containing the buckwheat flour was studied with amylograph, farnograph and extensograph and the noodle was tasted and graded.

A Study on Extrusion and Expansion Properties of Tartary Buckwheat Flour;

It has solved the technical difficult problem that tartary buckwheat flour lacking gluten can't to process it to noodle,which by means of pregelatinization technology of tartary buckwheat and using composite additives.