Physicochemical properties of common buckwheat flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different milling methods on physicochemical properties of common buckwheat flour. The results showed that WMBF had lower average particle size and damaged starch content than other samples. Scanning electron microscopy (SEM) observations showed that WMBF had more intact granular structures compared to UGBF and SMBF. The bulk densities of UGBF and SMBF increased as the particle size decreased, whereas WMBF exhibited a reverse trend according to bulk density analysis. Wet-milling method caused a significant lowering of the total flavonoid content. Colour measurements revealed that WMBF exhibited higher L* value compared to other samples. Differential scanning calorimeter (DSC) analysis showed that WMBF had significantly lower T_p but higher ΔH compared to UGBF and SMBF. Rapid Visco Analyzer (RVA) measurements showed that the suspension viscosity of SMBF and WMBF was higher than UGBF. Furthermore, among different buckwheat flour, WMBF showed the highest water absorption index (WAI) value and swelling power (SP) value but the lowest water solubility index (WSI) value and water binding capacity (WBC) value.

由于缺乏关于不同研磨方法对物理化学作用的影响的信息，因此研究并比较了使用高速万能研磨机（UGBF），湿磨（WMBF）和石磨机（SMBF）加工的普通荞麦粉的理化性质。普通荞麦粉的特性。结果表明，WMBF的平均粒径和淀粉含量均低于其他样品。扫描电子显微镜（SEM）观察表明，与UGBF和SMBF相比，WMBF具有更完整的颗粒结构。UGBF和SMBF的堆积密度随着粒径的减小而增加，而WMBF根据堆积密度分析显示出相反的趋势。湿磨法导致总黄酮含量的显着降低。颜色测量表明WMBF表现出更高的L *值与其他样品相比。差示扫描量热仪（DSC）分析表明，已经WMBF降低显著Ť _p但更高Δ ħ相比UGBF和SMBF。快速粘度分析仪（RVA）测量表明，SMBF和WMBF的悬浮液粘度高于UGBF。此外，在不同的荞麦粉中，WMBF表现出最高的吸水指数（WAI）值和溶胀力（SP）值，但最低的水溶性指数（WSI）值和水结合能力（WBC）值。