Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for proximate composition, mineral and amino acid profile. Further, pasting properties and process characteristics such as foaming, oil and water absorption capacities, emulsification properties were determined for identifying the efficient application of Tartary buckwheat in food systems. Ash, protein and fat contents of the flours ranged between 1.76 - 2.80%, 9.06 - 14.88%, and 2.02 - 3.60%, respectively. Buckwheat flours from all varieties had abundant K, Mg and Ca content, with the highest in B-121, IC-329200 and IC-274439, respectively. All essential amino acids were detected in all varieties with leucine present in abundance. Isoleucine, cystine and asparagine were limiting. Emulsifying and foaming properties of all buckwheat flours improved as the pH increased from 4 to 10. Emulsion activity index (pH10) showed a significant positive correlation with hydrophobic amino acids. Flours from most of the buckwheat varieties had unique pasting properties with very low set back and breakdown viscosities indicating paste stability and lower retrogradation tendency, making them suitable for thickening of sauces and soups.

对来自23个苦荞麦品种的面粉进行了评估，并比较了其附近的成分，矿物质和氨基酸谱。此外，为了确定of苦荞在食品体系中的有效应用，还确定了其糊化性能和加工特性，例如起泡，吸油和吸水能力，乳化性能。面粉的灰分，蛋白质和脂肪含量分别在1.76-2.80％，9.06-14.88％和2.02-3.60％之间。所有品种的荞麦粉都有丰富的K，Mg和Ca含量，分别以B-121，IC-329200和IC-274439最高。在所有品种中都检测到所有必需氨基酸，其中亮氨酸含量很高。异亮氨酸，胱氨酸和天冬酰胺是限制性的。当pH从4增加到10时，所有荞麦粉的乳化和发泡性能都得到改善。乳化活性指数（pH10）与疏水性氨基酸呈显着正相关。来自大多数荞麦品种的面粉具有独特的糊化特性，具有极低的缩回和分解粘度，表明糊状稳定性和较低的回生趋势，使其适合用于调味酱和汤。