Buckwheat, also known as "sweet buckwheat", belongs to Polygonaceae crops, and its seeds are cereals. Buckwheat grain fruit is triangular, with black or silver-gray skin, smooth and bright surface and edge. Buckwheat is native to Northeast Asia, near Lake Baikal and northeast China. In the Tang Dynasty, buckwheat cultivation spread from north to south. By the Song Dynasty, it had been widely planted in southern China. At present, it has become a world food crop. Buckwheat is one of the coarse cereals in China, but its output is not large. Due to the short production cycle and strong adaptability, buckwheat is planted in both north and south China, mainly in North China, Northeast China and Northwest China, especially in Inner Mongolia Autonomous Region. Edible.

There is also a buckwheat variety "Buckwheat", whose fruit has rough appearance, wavy edges and corners, small grains and thick shells, poor quality and bitter flour, which is not suitable for eating. The main nutritional components of buckwheat flour are: protein 9.3- 10.9%, fat 2.5-3. 1%, carbohydrate 68.4-72.2%, calorie 339-354 kcal/100g, and crude fiber 0.6-/kloc-0. Its nutritional feature is that it contains rutin, which is a good medicine for treating hypertension. Buckwheat can also inhibit cancer to some extent. The professional standard of buckwheat in China is classified into three grades according to the pure grain rate.

Soba noodles are a popular snack in Sichuan. A gourmet once made such a metaphor: "Super flour noodles are like' men in black' in noodles, black and rough. But in terms of physical quality, blacks are not necessarily worse than whites, which can be reflected in the results of many sports competitions. The same is true for buckwheat noodles, which is much higher than super flour noodles in terms of nutritional value. " This metaphor is very pertinent. Nowadays, many people have a new interest in buckwheat noodles and often patronize this "black" snack. The nutritional value of black buckwheat noodles is also higher than that of white buckwheat noodles.

buckwheat

1. Nutrients

Buckwheat, also known as triangle wheat, is a kind of hunger-resistant and cold-resistant food with nutritional value.

High yield, low yield.

Each 100g buckwheat flour contains the following nutrients:

Protein1o.6g.

Fat 2.5 grams

Sugar 7 2.2 g

Heating 1 3 8 1 joule

Calcium 1.5 mg.

Phosphorus180mg

Iron 1.2 mg

Thiamine 0.38 mg

Riboflavin 0.22 mg

Nicotinic acid 4. 1 mg

Improving protein of wheat flour has higher fat content than barley and wheat. Buckwheat protein contains more lysine, so it has high biological titer and is a complete protein.

2. How to eat

There are many ways to eat buckwheat noodles, that is, they can be eaten alone or mixed with other flour to complement each other in nutrition. Buckwheat noodles mixed with white flour can be made into noodles, cat ears and so on. Can also make fried cakes, pancakes, cakes and so on. You can make coarse grains and match them. Our dishes play a role in regulating life, changing the pattern and improving the taste of food.

Medicinal function

Buckwheat, also known as flower wheat, is sweet and flat. It can regulate qi and moisten intestines, clear away heat and toxic materials, and relieve alcoholism. Buckwheat noodles, sweet in taste and cold in nature, have the functions of dispelling damp-heat, expelling wind and relieving pain, and dispersing stagnation. Indications: Abdominal pain, diarrhea, dysentery, chills, yellow sweat, leukorrhagia, joint pain, erysipelas, furuncle and hernia in children.

In the tissue structure of food, dietary fiber has strong oil-holding, water-holding, compatibilization and microbial induction. It can chelate cholesterol, porphyrin, heavy metals and other harmful substances in the digestive tract, reduce carcinogens, promote intestinal peristalsis, and facilitate fecal excretion. It is essential to the normal metabolism of human body, and at the same time, it has attracted more and more attention because of its health care and dietotherapy. In order to meet the needs of consumers, the food processing industry needs flour mills to provide flour rich in dietary fiber to meet its raw material needs. Therefore, how to produce flour rich in dietary fiber has become a subject that flour manufacturers must study. Wheat bran is rich in dietary fiber. Adding wheat bran fiber to special flour to make bread, noodles, biscuits, cakes, batter and puffed food is very beneficial to human health. Flour mills and food processing plants often refer to this kind of wheat bran flour as whole wheat flour. First, the concept of whole wheat flour, as the name implies, is a kind of flour made of whole wheat without removing bran and germ. However, because germ is rich in oil, it is easy to deteriorate the storage resistance of flour because of rancidity in flour, so it is removed in flour production. In order to improve the palatability of food, different foods need different amounts of wheat bran (wheat bran accounts for about 15% of the total weight of wheat). Therefore, the whole wheat flour provided by the flour mill is a special flour that can meet the needs of the downstream food processing industry, and it is a mixed flour with a certain bran content. Second, the extraction of bran For the palatability of food, the whole wheat flour used for biscuits requires fine bran and the batter requires medium bran; For the beauty of the product, the bran of whole wheat flour for noodles should be small in the middle slice, large in the slice for bread and small in the bran for cake, and puffed food has different requirements according to its category. In order to meet the above requirements, the flour mill must change the equipment of bran screening number according to the size and properties of the required bran, and install the bran screening screen to meet the requirements of bran properties. On the other hand, in order to prolong the shelf life of whole wheat flour, the moisture content of wheat bran should not exceed 13%, and the amount needed in the process of moistening wheat should be slightly lower. 3. Flour Due to the mixing of bran, the content of various enzymes in whole wheat flour increased. In order to inhibit its activity, it is required that the moisture content of flour used for making whole wheat flour should not exceed 13%, and the ash content can be slightly higher. At the same time, because wheat bran will weaken the air-holding property of dough, the gluten quality and content of whole wheat flour are required to be slightly higher than that of fermented products Four. Preparation of whole wheat flour In order to ensure that the added bran is evenly mixed in the flour, it is necessary to choose an efficient, fast, gentle and non-segregation mixer. The mixer should have a single batch output of about 500 kg. It is best to have a separate flour blending system to prevent the bran in whole wheat flour from polluting the conventional flour blending system due to residues in places such as ground dragons. The system requires the use of vertical pipes as much as possible, and less powder feeding auger which is difficult to clean, so as to ensure that different flour varieties are easier to clean and will not be cross-contaminated. The nutritional value of whole wheat flour is the same as that of ordinary white flour.

The vitamin content of whole wheat flour and its products is higher than that of ordinary white flour.

The whiter the flour, the higher the nutritional value.

The dietary fiber content of whole wheat bread is higher than that of white bread.

Whole wheat flour is easier to digest than buckwheat noodles.

The dietary fiber of whole wheat flour has strong oil retention, water retention, compatibilization and microbial induction. It can chelate cholesterol, porphyrin, heavy metals and other harmful substances in the digestive tract, reduce carcinogens, promote intestinal peristalsis, and facilitate fecal excretion.