Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.

中文翻译：

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气流超微粉碎对苦荞粉理化特性的影响


以苦荞为原料，在不同研磨压力下进行气流超细研磨，制备出五种不同的超细面粉（UMF）。气流超细研磨导致颗粒尺寸显着差异（从 100 到 10 μm）。 UMF 的外观均比苦荞普通面粉 (TBCF) 更亮（L* 更高）。以 70 °C 为例，还发现 UMF 具有更高的持水能力（从 4.42 g/g 到 5.24 g/g）、水溶性（从 12.57% 到 14.10%）和水溶性指数（从 5.11% 降至 6.10%）。此外，随着粒径减小，水分含量降低（从 10.05 g/100 g DW 降至 7.66 g/100 g DW），总淀粉含量也降低（从 68.88 g/100 g DW 降至 58.24 g/100 g DW） ）和蛋白质含量（从13.16％到12.04％）。然而，研磨过程也被发现对苦荞的矿物质含量有负面影响。此外，在不同研磨的 UMF 中，随着研磨压力的变化，它们的水合特性也发生了一些显着的变化。因此，本研究通过气流超细研磨制备了具有优异食品加工性能的亮黄色细苦荞麦粉。