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Characterization of graded buckwheat flours and some properties of germinated 'Mancan' buckwheat grains



Characterization of graded buckwheat flours and some properties of germinated 'Mancan' buckwheat grains



Fagopyrum 21: 91-97



The characteristics of 5 kinds of buckwheat flours ((special flour (FS), 1st-3rd grade flours (F1-F3) and hull flour (FBB))) obtained from milling and grading processes were determined. The fraction F3, which included the bran and the germ was the richest in nutritional components, showed the highest maltose value, and contained the largest amount of damaged starch among the tested samples. The germination speed of buckwheat was faster than that of wheat seeds.

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Accession: 004406222

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