The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the changes occurring in US-treated buckwheat grains regarding the structure-creating capacity, like water absorption, gelling, and pasting. The aim of this study is to the impact of US-treatment of buckwheat grains at 1:10, 1:5, and 1:2.5 solid:liquid ratio (in water). The particle size distribution, water absorption index (WAI), water solubility index (WSI), swelling power (SP), pasting characteristics, color, soluble, insoluble and total polyphenols content (SPC, IPC, TPC) and antioxidant activity (DPPH) were assessed in resulting flours. US-treatment caused specific agglomeration, resulting in bigger particles for 1:5, and 1:2.5 ratio treated samples, while higher dilution (1:10) increased smaller particle size fractions. The WAI and SP were the highest for the1:5 solid:liquid ratio sample, and the same sample revealed the highest peak viscosity, breakdown, and setback values. The ultrasound treatment increased the WSI, which was positively correlated with insoluble polyphenols content. The soluble polyphenols content decreased, and insoluble polyphenols content increased in all ultrasound treated samples. The DPPH scavenging activity remaining in grain after US treatment was lowered compared to the control sample. The relocation of pigments resulted in a redness and yellowish increase in all treated samples, while lightness was also increased but was most pronounced for a 1:10 ratio treated sample. The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour.

中文翻译：

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荞麦粒的超声波处理影响所得面粉的重要功能特性

不含面筋复合蛋白的好处也为获得典型和适当的质地带来了问题，尤其是在烘焙产品中。超声波 (US) 处理先前已在荞麦上进行过研究，作为促进抗氧化化合物释放的辅助处理。然而，没有关于美国处理过的荞麦粒在结构创造能力方面发生的变化，如吸水、胶凝和糊化的研究。本研究的目的是研究以 1:10、1:5 和 1:2.5 固液比（在水中）对荞麦谷物进行 US 处理的影响。粒度分布、吸水指数（WAI）、水溶性指数（WSI）、溶胀力（SP）、糊化特性、颜色、可溶性、不溶性和总多酚含量（SPC、IPC、在所得面粉中评估 TPC) 和抗氧化活性 (DPPH)。US 处理会导致特定的团聚，导致 1:5 和 1:2.5 比例处理的样品产生更大的颗粒，而更高的稀释度 (1:10) 会增加更小的颗粒尺寸部分。固液比为 1:5 的样品的 WAI 和 SP 最高，并且同一样品显示出最高的峰值粘度、分解和回缩值。超声处理增加了 WSI，这与不溶性多酚含量呈正相关。所有超声处理样品中可溶性多酚含量降低，不溶性多酚含量增加。与对照样品相比，US 处理后谷物中残留的 DPPH 清除活性降低。颜料的重新定位导致所有处理样品的红色和黄色增加，虽然亮度也有所增加，但在 1:10 比例处理的样品中最为明显。结果表明，超声波处理谷物可以改善荞麦粉的基本功能特性。