荞麦粉—小麦粉混粉工艺特性研究
|
摘要
本研究以强筋粉、中筋粉为对照，对商品荞粉、荞麦心粉、荞麦全粉、荞麦麸粉、苦荞全粉、苦荞麸粉等荞麦粉的理化特性进行了系统测定，参照国际标准分析方法，对荞麦混粉的粉质特性、拉伸特性、糊化粘度特性、面包焙烤特性进行了系统分析。试验结果表明：荞麦粉的水分含量小于对照小麦粉。不同部位的荞麦粉，其粗蛋白含量、粗淀粉含量、芦丁含量差异较大。荞麦粉的灰分含量、祖纤维含量一般高于小麦粉。荞麦粉中淀粉酶活性显著低于小麦粉。荞麦粉的持水力明显大于小麦粉。荞麦粉的降落数值远大于小麦粉(＞1000s)。荞麦粉的沉淀值显著小于小麦粉。同小麦粉相比，荞麦粉中富含精氨酸、赖氨酸利天冬氨酸。荞麦混粉的芦丁含量、赖氨酸含量随着荞麦粉比例的增大呈线性增加。
混粉粉质特性分析表明对于不同小麦粉，混合不同的荞麦粉，其粉质参数变化复杂。荞麦粉在混粉中的比例小于30％时，混粉面团主要表现出基粉小麦粉的面团特性，尚可用Brabender粉质仪来评价其粉质特性；荞麦粉比例大于50％后，混粉面团已完全失去小麦粉的面团特性，再用粉质仪按常规方法来评价混粉的粉质特性，已失去实际意义。
荞麦混粉面团的拉伸特性随着混粉中荞麦粉比例的增大而变差，混粉面团的韧性增强，延伸性减弱，韧性与延伸性的平衡性能下降，面团筋力降低。适当改变面团的揉制时间和静置时间，增加揉制次数和静置次数，可以增强荞麦混粉面团的延伸性，降低面团张力，改善韧性与延伸性的平衡性，从而使得面团的加工性能增强。
荞麦粉与小麦粉相比，一般具有较高的峰粘度、热粘稳定性、起糊温度、最终粘度和回生值。随着混粉中荞麦粉比例的增大，荞麦混粉的峰粘度、保持强度、最终粘度、回生值、起糊温度均呈增大趋势；而粘度衰减度呈下降趋势；混粉峰值时间变化规律不明显。
荞麦粉的添加对混粉面包的质量有影响。荞麦粉比例为10％和20％时，荞麦混粉尚具有较好的焙烤特性，面包的体积、比容与中筋粉相当，均小于强筋粉面包，贮存间面包硬度变化幅度与中筋粉一致，具有相同的老化速率，均稍大于强筋粉；荞麦粉比例为30％时，荞麦混粉的焙烤特性较差，面包的体积、比容显著小于强筋粉面包，面包硬度明显大于对照强筋粉和中筋粉，贮存期间的硬度变化幅度显著高于强筋粉面包和其他配比的混粉面包，在3-26h内混粉面包的老化速率最快。相同比例下的混粉，荞麦心粉混粉的焙烤特性较好，面包硬度低于商品荞粉，贮存间的老化速率小于商品荞粉。荞麦粉比例大于30％，荞麦混粉难以制作面包。
The physicochemical properties of various buckwheat flours and wheat flours(as control) were determined and the technological properties of the mixture flours made from buckwheat and wheat were studied systematically with the international standard methods. The experimental results were showed as followings:
Compared with wheat flour, buckwheat flours have lower moisture, higher ash and crude fiber content. Different milling fractions have significant difference in content of crude protein, crude starch, rutin . Amylase-activity in buckwheat flour was much lower than that in wheat flour. Water-binding capacity and falling number of buckwheat flour were obviously higher than those of wheat flour. However, sedimentation value of buckwheat flour was lower. As compared with wheat flour, buckwheat flour was rich in Lys, Arg and Asp. The amounts of rutin and Lys in mixture were increasing continuous with the increase of buckwheat flour.
The mixture dough has also acted as the wheat dough properties as buckwheat flour content was below 30%. However, as increased above 50%, the mixing dough has never showed the wheat dough properties. When analyzed by Brabender Farinograph, the result was very complicity and has no practice value.
As the amount of buckwheat flour in the blends increased, extension properties of mixing dough was weak, dough tenacity strengthened, dough spreading capacity decreased, the balance between tenacity and extension poor. By adjusting kneading (dough-mixed) time and relaxation time, the mixing dough process properties would be improved.
A comparison of pasting characteristics of buckwheat flour to those of wheat flour indicated that buckwheat flour has higher peak viscosity, hot viscosity stability, pasting temperature. finial viscosity, setback and lower viscosity breakdown. As buckwheat flour increasing, peak viscosity, holding strength, finial viscosity, setback and pasting temperature of mixing flour were increased and holding strength was declined. The change of peak time was not obvious.
Buckwheat flour has effect on the quality of bread. The mixing flour has good baking properties at 10% and 20% buckwheat flour. Loaf volume, specific volume and hardness, setback speed of bread with 1 0%and 20% buckwheat flour were similar to bread from
100% common flour. But the property of bread containing buckwheat flour was prior to those of strong wheat bread. With 30% buckwheat flour or more, the mixing flour baking properties were not good, the volume and specific volume of bread were significantly lower than those of strong flour bread. Hardness and setback speed of bread containing 30% buckwheat flour were much higher than those of strong bread during staling. Setback speed of the bread with 30% buckwheat flour was the fastest during 3-26h. As buckwheat flour content was above 30%, the mixing dough was very difficult to deal with during the bread-making process.
混粉粉质特性分析表明对于不同小麦粉，混合不同的荞麦粉，其粉质参数变化复杂。荞麦粉在混粉中的比例小于30％时，混粉面团主要表现出基粉小麦粉的面团特性，尚可用Brabender粉质仪来评价其粉质特性；荞麦粉比例大于50％后，混粉面团已完全失去小麦粉的面团特性，再用粉质仪按常规方法来评价混粉的粉质特性，已失去实际意义。
荞麦混粉面团的拉伸特性随着混粉中荞麦粉比例的增大而变差，混粉面团的韧性增强，延伸性减弱，韧性与延伸性的平衡性能下降，面团筋力降低。适当改变面团的揉制时间和静置时间，增加揉制次数和静置次数，可以增强荞麦混粉面团的延伸性，降低面团张力，改善韧性与延伸性的平衡性，从而使得面团的加工性能增强。
荞麦粉与小麦粉相比，一般具有较高的峰粘度、热粘稳定性、起糊温度、最终粘度和回生值。随着混粉中荞麦粉比例的增大，荞麦混粉的峰粘度、保持强度、最终粘度、回生值、起糊温度均呈增大趋势；而粘度衰减度呈下降趋势；混粉峰值时间变化规律不明显。
荞麦粉的添加对混粉面包的质量有影响。荞麦粉比例为10％和20％时，荞麦混粉尚具有较好的焙烤特性，面包的体积、比容与中筋粉相当，均小于强筋粉面包，贮存间面包硬度变化幅度与中筋粉一致，具有相同的老化速率，均稍大于强筋粉；荞麦粉比例为30％时，荞麦混粉的焙烤特性较差，面包的体积、比容显著小于强筋粉面包，面包硬度明显大于对照强筋粉和中筋粉，贮存期间的硬度变化幅度显著高于强筋粉面包和其他配比的混粉面包，在3-26h内混粉面包的老化速率最快。相同比例下的混粉，荞麦心粉混粉的焙烤特性较好，面包硬度低于商品荞粉，贮存间的老化速率小于商品荞粉。荞麦粉比例大于30％，荞麦混粉难以制作面包。
The physicochemical properties of various buckwheat flours and wheat flours(as control) were determined and the technological properties of the mixture flours made from buckwheat and wheat were studied systematically with the international standard methods. The experimental results were showed as followings:
Compared with wheat flour, buckwheat flours have lower moisture, higher ash and crude fiber content. Different milling fractions have significant difference in content of crude protein, crude starch, rutin . Amylase-activity in buckwheat flour was much lower than that in wheat flour. Water-binding capacity and falling number of buckwheat flour were obviously higher than those of wheat flour. However, sedimentation value of buckwheat flour was lower. As compared with wheat flour, buckwheat flour was rich in Lys, Arg and Asp. The amounts of rutin and Lys in mixture were increasing continuous with the increase of buckwheat flour.
The mixture dough has also acted as the wheat dough properties as buckwheat flour content was below 30%. However, as increased above 50%, the mixing dough has never showed the wheat dough properties. When analyzed by Brabender Farinograph, the result was very complicity and has no practice value.
As the amount of buckwheat flour in the blends increased, extension properties of mixing dough was weak, dough tenacity strengthened, dough spreading capacity decreased, the balance between tenacity and extension poor. By adjusting kneading (dough-mixed) time and relaxation time, the mixing dough process properties would be improved.
A comparison of pasting characteristics of buckwheat flour to those of wheat flour indicated that buckwheat flour has higher peak viscosity, hot viscosity stability, pasting temperature. finial viscosity, setback and lower viscosity breakdown. As buckwheat flour increasing, peak viscosity, holding strength, finial viscosity, setback and pasting temperature of mixing flour were increased and holding strength was declined. The change of peak time was not obvious.
Buckwheat flour has effect on the quality of bread. The mixing flour has good baking properties at 10% and 20% buckwheat flour. Loaf volume, specific volume and hardness, setback speed of bread with 1 0%and 20% buckwheat flour were similar to bread from
100% common flour. But the property of bread containing buckwheat flour was prior to those of strong wheat bread. With 30% buckwheat flour or more, the mixing flour baking properties were not good, the volume and specific volume of bread were significantly lower than those of strong flour bread. Hardness and setback speed of bread containing 30% buckwheat flour were much higher than those of strong bread during staling. Setback speed of the bread with 30% buckwheat flour was the fastest during 3-26h. As buckwheat flour content was above 30%, the mixing dough was very difficult to deal with during the bread-making process.
引文
1．林汝法主编．中国荞麦．北京：中国农业出版社，1994年
2．魏益民编著．荞麦品质与加工．西安：世界图书出版公司，1995年
3．张宏志，管正学等．荞麦资源在我国的开发利用．自然资源，1996(4)：38-44
4．徐丽华，潘宏，赵英明．荞麦一种新兴的多用途作物．国外农学—杂粮作物，1998．18(3)：51-53
5．蔡金兰．略述荞麦生产的现状和开发利用，云南农业大学学报，1991，6(2)：105～108
6．朱锡义．荞麦的营养价值与综合利用．云南农业科技，1986(1)：40～41
7．柴岩，刘荣厚，封山海等．荞麦的营养成份与营养价值．粮油食品科技，1989(4)：29～30
8．朗桂常．苦荞麦的营养价值及其开发利用．中国粮油学报，1996，11(3)：9-14
9．昌娟．苦养麦开发利用现状及前景．农牧产品开发，1995(6)；7-9
10．董淑香．荞麦的开发利用．粮油食品科技，1993(4)：12-13
11．王仲青．试论我国荞麦开发利用前景与对策．荞麦动态，1990(1)：1-4
12．李钦元，畅曼霞，荞麦起源于云南初探．荞麦动态，1992(1)：6-10
13．大西近江．喜玛拉雅山地区和中国南部地区种植荞麦种类及其关系．In: Proc. 4th Intern. Symp. on Buckwheat. 11-15. Ju—ly.1989.Orel USSR.
14．叶能干等．中国荞麦属的分类起源与演化．荞麦动态，1993(1)：3-11
11．林汝法，陶雍如，李秀莲，中国荞麦的生态特征与栽培生态区初步划分．荞麦动态，1991(2)：1-10
16．林汝法，陶雍如，李秀莲．略述东亚荞麦遗传资源．荞麦动态，1996(2)：4-12
17．克列夫特．欧洲荞麦的种植和利用．荞麦动态，1995(1)：1-4
18．杨克理．我国荞麦种质资源研究现状与展望．作物品种资源，1995(3)：11-13
19．张小燕，苏敏等．荞麦品种资源聚类分析．西北农业学报，2000，9(2)：121-124
20．颐尧臣．小宗粮食加工(四)——荞麦加工．粮食与饲料工业，1999(7)：19-26
21．顾尧臣．小宗粮食加工(五)——荞麦加工．粮食与饲料工业，1999(8)：21-24
22．郭淑春，钱丽燕．荞麦 小米营养成分的开发和应用．粮油食品，1998(1)：12-13
23．T.Gespintchenke, Z. Anikanova. 俄罗斯荞麦的营养价值和工艺性质．1994年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，230-233
24．杨克理，陆大彪，李根久．中国荞麦种质资源品质鉴定．荞麦动态，1993(2)：1-7
25．K.Ikeda.荞麦蛋白质与质量特性的关系．1994 年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，136-138
26．M.Haas.1994年欧盟的荞麦，1994年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，174-183
27．I.Kreft, V. Skarabanja. 甜荞和苦荞的功能质量．1997年功能谷物和油料新方法国际讨论会论文集，中国粮油学会等主办，1997，589-591
28．曹实．苦荞麦资源利用前景广阔．粮油食品科技，1990(2)：46-48
29．张振福，罗文森．苦荞麦的化学成分与特殊功能．粮食与饲料工业，1998(2)：40-41
30．武素平．大有发展前途的苦荞保健食品．荞麦动态，1985(1)：1-5
31．郭爱莲．苦荞营养保健食品的开发及研究．农牧产品开发，1995(5)：19-21
32．徐嘉生．苦荞麦食品．粮油食品科技，1987，(4)33～35．
33．杨桦．荞麦食品的研究与开发．四川食品与发酵，1993，20(1)：32-35
34．何玲玲．苦荞挂面的加工技术．荞麦动态，1991(2)：19-23
35．张大文，郭丽坤．荞麦挂面生产工艺研究．粮油食品科技，1989(3)28～30
36．刘学军．荞麦挂面加工技术．粮油食品科技，1990(3)：37～38
37．王钦文，汪大浑，石永锋等．荞麦与荞麦挂面．中国粮油学报，1988(4)37～41
38．魏益民，张国权．荞麦通心粉生产工艺探讨．中国粮油学报，1993，8(3)：18-21
39．张翔如，孙雅丽．荞麦通心粉及其生产工艺．食品机械，1990(3)：29～31
40．吴惧，苗为，贾文华等．现代药膳食品——苦荞速食面的研制．食品工业科技，1992(1)：3～6
41．于鲁敏．冷面生产技术．食品科学，1994(5)：76-77
42．聂儒峰．苦荞营养保健饼干生产技术初探．荞麦动态，1995(1)：34-36
43．程创基，聂儒峰等．荞麦保健食品研制中荞粉添加量及营养素保存的初步研究．第五届国际荞麦学术讨论会论文集，1992，478-484
44．聂儒峰，程创基等．苦荞营养保健粥(糊)系列产品的生产及辐照灭菌．荞麦动态，1994(2)：27-30
45．陈木兰．荞麦黄酒营养保健价值的评价．酿酒科技，2000(1)：63-64
46．何玲玲．苦荞袋泡茶特性的研究．荞麦动态，1997(1)：28-29
47．池田清和．荞麦的食品科学．荞麦动态，1997(1)：1-5
48．克列失特．荞麦面条及类似食品．荞麦动态，1997(1)：7-12
49．唐宇，赵钢．四川省荞麦品质资源营养品质的初步研究．荞麦动态，1990(2)：20-24
50．安守海，郑显明等．贵州省部分苦荞的农艺性状和品质特性．贵州农业科学，1997，25(4)：42-45
51．刘冬生，徐冬英等．荞麦中蛋白质含量及氨基酸组成的分析研究．作物品质资源，1997(2)：26-28
52．李丹，丁霄霖．荞麦生物活性成分的研究进展—荞麦蛋白质的结构、功能及食品利用(1)．西部粮油科技，2000，25(5)：30-33
53．池田清和．荞麦中蛋白质的营养特性．荞麦动态，1994(1)：33-34
54．杨克理，陆大彪．不同类型荞麦籽粒营养成分与营养价值．内蒙古农业科技，1990，(6)：14～16．
55．魏益民，张国权，李志西．荞麦面粉理化性质的研究．中国粮油学报，1993，(增刊)：25～29
56．李志西，魏益民，张国权．荞麦籽粒谷蛋白亚基结构研究初探．中国粮油学报，1993(4)：11～14
57．韩梅．苦荞麦的氨基酸含量与营养评价．天然产物研究与开发，1999，12(1)：39-41
58．吴建平．荞麦蛋白的新功能．西部粮油科技，1998，23(3)：37-39
59．唐传核，彭志英．荞麦抗消化蛋白的营养特性．粮油食品科技，2001，9(2)：15-16
60．张政．苦荞蛋白复合物的营养成分及其抗衰老作用的研究[J]．营养学报，1999，21(2)：159-162
61．池田清和，Masayo Kishida．荞麦面团结构分析．荞麦动态，1994(1)：30-32
62．鞠洪荣，王君高，卢燕．荞麦食品功能性与新产品的开发．食品科技，1999(3)：16-17
63．魏益民，王立宏等．荞麦籽粒结构的观察与分析．西北植物学报，1997，17(4)：474-477
64．钱建亚，Manfred Kuhn．荞麦淀粉的性质．西部粮油科技，2000，25(3)：42-45
65．V Skzatanja.I. Kneft. 水热处理荞麦的耐消化淀粉的特殊功能．593-595
66．郁建平，何照范等．大孔吸附树脂提取荞麦芦丁工艺研究．贵州农业科学，1997，25(2)：3-8
67．赵明和，邱福康．鞑靼荞黄酮的特性及其应用[J]．荞麦动态，1997(1)：27-31
68．胡晓玲，谢志云，娜依等．中西医对苦荞叶的研究概况[J]，荞麦动态，1994(2)：24-27
69．李松武，石海林．芦丁提取新工艺．中成药，1990，12(9)：12
70．朱继银．芦丁提取工艺的研究．中成药，1993，15(8)：4
71．曹永刚．芦丁提取工艺研究．中国医药工业杂志，1993，24(2)：51-52
72．陈庶来．用超临界CO_2从槐米中提取芦丁试验研究．江苏理工大学学报，1996，17(4)：7-9
73．杨德全．从苦荞麦中提取芦丁的研究．延安大学学报(自然版)，1997，16(4)：69-71
74．郭孝武．超声和热碱提取对芦丁成分影响的比较．中草药，1997，28(2)：88-89．
75．贾冬英，耿磊等．苦荞麦茎及籽壳中黄酮类化合物(芦丁)的提取及其鉴定．食品科学，1998(9)：46-47
76．王岚．浅谈苦荞壳中芦丁的提取．西部粮油科技，1998，23(6)：57-58
77．林翠英，周晶，赵晶等．芦丁超声提取新技术的再探索．中草药，1999，30(5)：21
78．吴守国，朱胃远等．用微分脉冲极谱法测定甜荞芦丁含量．荞麦动态，1986(2)：35-38
79．温筱玲．荞麦植株中芦丁含量的初步分析．荞麦动态，1988(1)：20-23
80．赵明和．纸层析法测定苦荞中的芦丁和槲皮麦．荞麦动态，1990(1)：25-26
81．牛承岗．董川等．芦丁固体表面延迟荧光分析法．中国分析网，1999，
81．景仁志，陈波等．薄层扫描法测定苦荞叶中芦丁的含量．四川大学学报(自然科学版)，1997，34(6)：877-878
83．唐宇，赵钢，任建川．荞麦中总黄酮和芦丁含量的变化．植物生理学通讯，1989，(1)：33～35
84．马志茹．袁倬斌．单扫示波极谱法测定槐米和芦丁制剂中芦丁的含量．中草药．1998，29(2)：86-88
85．陈运中．苦荞麦黄酮含量的测定．食品科学，1998，19(3)：54-55
86．肖诗明．加工方法对苦荞麦粉营养成分影响的研究．粮食与饲料工业，1999(1)：13-14
87．鲁纯静，徐嘉生．苦荞麦降低血脂血糖实验报告．食品科学，1990(7)：45-46
88．宋占平，周雅珍．苦荞粉对牙周炎及牙龈出血疗效观察[J]．荞麦动态，1991(2)：28—29
89．王杰，毛昭瑾，符献琼等．新疆苦荞降血脂临床初步观察[J]，荞麦动态，1992(2)：38-39
90．刘熙平，符献琼．苦荞治疗老年高血脂症临床观察[J]．荞麦动态，1994(2)：31
91．武素平，鲁纯静．荞麦面对血脂和脂肪肝影响的动物实验．食品科学，1988(2)：10～11
92．林汝法，王瑞，周运宁．苦荞提取物的毒理学安全性．华北农学报，2000，16(1)：116-121
93．林汝法，周运宁，王瑞．苦荞提取物对大小鼠血糖、血脂的调节．华北农学报，2001，16(1)：122-126
94．魏益民，张国权．王立宏(e)．沙蒿籽对荞麦面粉流变学特性的影响研究．陕西省农业工程学会年会论文，1993
95．张守文，毛伟杰．荞麦—小麦混粉流变学特性及应用的研究．粮食与油脂，2000(6)：2-6
96．朱圣陶，吴坤．蛋白质营养价值评价—氨基酸比值系数法[J]．营养学报，1988，10(2)：187-190
97. Acquistucci R. and J. Fomal. Italian buckwheat starch Physicochemical and functional characterization and in vitro digestibility. Starch, 1997:281-287
98. Aubrecht, Erzsebet, Molnar, Mihalyn Mrs. Examination of the prolamin content of buckwheat flour ELISA[J]. Elelmez. Ip., 1994, 48 (11)
99. Bejosano. F P Corke. Amaranthus and Buckwheat protein concentrate effects on and emulsion-type meat product [J]. Meat Science, 1998, 50(3): 343-353.
100. Bonafaccia G. and I. Kreft. Technological and qualitative characteristics of food products made with buckwheat. Fagopyrum, 1994 (14): 35-42
101. Bonafaccia. G. Acquistucci R. and Luthar Z. Proximate clinical composition and protein characterizes of the buckwheat cultivated in Italy. Fagopyrum, 1994, 14:43-48
102. Bonafaccia.-G.Francisci.-R et al. Nutrition and functional quality of buckwheat. Proceedings of the Symposium on new challenges in fields crop production,Dec. 1996, 247-249
103. Buckwheat flour extract for reducing cholesterol gall stone. JP1072, 360
104. Cichon, Roman et al. Effect of extrusion cooking conditions on nutritive value of proteins in mixtures of corn flour with Buckwheat flour and milk protein. Acta Acad. Agric. Tech. Olstenensis:Technol. Aliment, 1993, 442(25)
105. Dave B. Oomah and Giuseppe Nazza. Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem., 1996.44: 1746-1750
106. Dimov N. Dimova N. Rutin purity determination by HPLC. Chromatography, 1993, 35:9-12
107. Doi. J. et al. Study on the globulin of tartary buckwheat (F. tatarium) [J]. Journal of Japanese society of nutrition and food science, 1995, 48 (1): 61-65
108. Eggum B., Kreft I. and Javormik B.. Chemical composition and protein quality of buckwheat. Qual plant. Plant Foeds Hum. Nutr., 1981, 30: 175-179.
109. Feliciano P Bejosano, Harold Corke . Effect of amaranthus and buckwheat proteins on the rheological properties
of maize starch. Food Chem. ,1999, 65: 493-501
110． Feliciano P Bejosano. Harold Coike. Effect of amaranthus and buckwheat proteins on wheat dough properties and noodles quality [J]. Cereal Chem. ,1998, 75(2) : 171-176
111． Hagels H. Fagopyrum esculentum Moench medicinal review, Research Reports[J]. Biotechnical Faculty, University of Ljubljana, Slovenia, 1999, 73: 315-329．
112． Hansjoerg HAGELS. Fagopyrum esculentum Moench. Chemical review. 1999,73: 29-38
113． Harm J. Thiewesetal. Comparison of the Brabender Viskograph and the Rapid Visco Analyser. Starch, 1997, 49(3) : 85-92
114． Hee Sun Choi, Kyung Hee Sohn. The study on emulsifying and foaming properties of Buckwheat protein isolate [J]. Journal of Korean Society of Food Science, 1995, 9(1) : 43-51．
115． Ikeda K. &. Sakaguchi T. et al. Functional properties of buckwheat. In: Proc. 5th Int. Symp. On Buckwheat, Taiyuan China, 20-26Aug. , 1992-196
116． Ikeda K. Relationship of protein to the quality characteristics of buckwheat. In: Proc. ISE'94,Beijing China, 16-19 Non., 1994: 136-139
117． Ikeda S . et al . Current advance in Buckwheat research , 1 995 : 789
118． Ikeda K. et al. Buckwheat Research, 1986: 110
119． Ikeda, Kiyokazu et al . Endogenous factors responsible for the textural characteristics of Buckwheat products. J. Nutr. Sci. Vitaminol. ,1997,43(1) : 101-111．
120． JavornirB. ,Eggum B. O. and Kreft I.. Studies on protein fractions and protein quality of buckwheat. Genetida, 1981, 13: 115-121
121． Jian-Ya Qian. Dietmar Mayer and Manfred Kuhn. Flavonoids in fine buckwheat (Fagopyrum esculentum Monch) Flour and free radical scavenging activities. Dewtsche Lebensinttel-Rundschan, 1999, 9: 343-349
122． June Qian, Patricia Rayas-Duarte and Lin da Grant. Partial characterization of buckwheat starch. Cereal Chem. 1998, 75(3) : 365-373
123． Karlubik,-M. ,Michalik,-L. etal. Content of amino acids and the biological value of buckwheat grain proteins in comparison with other crops. Acta-Zootechnica, 1997, 97-105
124． Kayashita, et al. Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol of its low digestibility[J]. The Journal of Nutrition, 1997, 127: 1395-1400
125． Kayashita J,Shimaoka I, Nakajoh M. Production of buckwheat protein extract and its Hypochole-sterolemic effect[M]. Japan:Shinshu University Press, 1995, 919
126． Kayashita, J Shimaoka, I & Nakajoh, M. Hypochole-sterolemic effect of buckwheat protein extract in rats fed cholesterol enrich diets[J]. Nutr. Res., 1995, 15, 691-698
127． Kim, S K, T R Hahn, T W Kwon and B L Dappolonia. Physicochemical properties of buckwheat starch[J]. Korean J. Food Sci. Tech., 1977(9) : 138-143
128． Kiyokazu Ikeda. Masayo Kishida, Ivan Kraft et al. , Endogenous factors responsible for the textural Characteristics of buckwheat products. J. Nutr. Sci. Vitaminol, 1997, 43: 101-111
129． Kreft, I. Importance of kernel structure and composition for buckwheat quality. in: Proc. 5th Int. Symp. on Buckwheat, Taiyuan China,20-26Aug., 1992-196
130． Kusano T.&.N.Nakayama et al. Studies on Nutritional aspects of tartary buckwheat. In: Proc. 5th Int. Symp. on Buckwheat Taiyuan China, 20-26 Aug. , 1992: 453-454
131． Li.W. ; Lin,R; Corke, H. Physicochemical properties of common and tartary buckwheat starch Cereal chemistry. 1997, 74(1) : 79-82
132． Lin R. F, Jia WL, Ren J Z. Research and utilization of tartary buckwheat[A] . Asian food product
development[C]. Beijing: Science Bess, 1998, 187-196．
133． LorenzK&. W. Dilsaver et al. Buckwheat (Fagopyrum esculenturn)starch-physical-chernical properties and functional characteristics. Starch/Staerke, 1982, 34(7) : 217-220
134． Lu C J. Xu JS. Zhao P et al. Clinical application and therapeutic effect of composite tartan buckwheat flour on hypergh cerma and hyperlipidema[A]. Proceedings of the 5th international symposium on buckwheat[C]. Beijing; Agriculture Publishing House, 1992, 458-464．
135． Morita. N. Nakata. K. Hamauzu Z. Effect of α-Glucosyl Rutin as improvers for wheat dough and breadmaking. Cereal Chem. .1996, 73 (1) : 99-104
136． Morita.-K. . Taharazako.-S et al. Feasibility-study on the extrusion cooking for buckwheat flour. Bulletin of Agr. Uni. .1993, 69-75
137． Nakajo. Misao. Shinaoka. et al. Physiological effect of Soba protein extract and its utilization[J]. Shokuhi Koaya, 1996． 39(6) : 59-65
138． Nishida, Tamami et al. Comparison of the polypeptide components and amino acid composition between buckwheat protein fraction. Nippon Kasei Gakkaishi, 1995, 46 (8) : 73
139． P. Rayas-Duarte et al. Effect of extrusion process parameters on the quality of buckwheat flour mixes[J]. Cereal Chem. .1998． 75(3) : 338-345
140． Papotto G. .L. Virtucio et al. Development of an extrusion cooked corn-buckwheat flaked ready-to-eat cereal. Cereal Foods World, 1990, 35(12) : 1 157-1 159
141． Rayas-Duarte.-P. :Mock.-C. M. :Satterlee.-L. D. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal-chemistry, 1996, 73(3) : 381-387
142． Rayas-Duarte. P. C. M. Mock. Quality of spaghetti containing Buckwheat. Amaranth.and lupin flours. Cereal Chem., 1996, 73(3) : 381-387
143． Ren Jianchuan & Tang Yu. Changes of major biochemical components in the growth of Fagopyrum tataricum seeds. In: Proc. 5th Int. Symp. On Buckwheat, Taiyuan China, 20-26Aug. , 1992: 482-414
144． Rout. Manojketal. Amino acid sequence of the basic subunit of 13S globulin of buckwheat[J]. Phytochem, 1997, 45 (5) : 865-867
145． Ryo Ohsawa and Tadahiro Tsutsumi Inter-varietal variations of rutin content in common buckwheat flour. Euphyticu, 1995, 86: 183-189
146． Sacmo Kreft, Martina Knapp and Ivan Kreft. Extraction of rutin buckwheat seeds and determination by Capillary Electrophoresis. J. Agric. Food Chem. 1999, 47, 4649-4652
147． Sayoko Ikeda and Yoshiko Yamashita Buckwheat as a dietary source of zinc. copper and manganese. Fagopyrum, 1994, 14: 29-34
148． Shcherbakov. V.G.etal. Proteins of instant Buckwheat Groats, Vyssh. Uchebn. Zaved. , Pishch. Tekhnol. 1992: (5-6) : 16-17．
149． Skore,-D. The influence of oat and buckwheat flour on wheat flour baking properties. Latvian Univ. of Agric. Jelgva(Latvia) 1999． 290: 179-182
150． Soral-Smietana M. .L. Fornal & J. Fornal. Characteristics of buckwheat grain starch and the effect of hydrothermal processing upon its chemical composition, properties and structure. Starch/Staerke, 1984, 36(5) : 153-158
151． Sure. B. Nutritive value of proteins in buckwheat and their role as supplements to proteins in cereal grains. J. Agr. Food Chem., 1955, 3: 793
152． Svetlana R. Radovic et al. . Characterization of buckwheat seed storage proteins[J]. J. Agric. Food Chem. , 1996, 44 (4) : 972-974
153． Svetlana R Radovic et al . 2S albumin from buckwheat ( Fagopyrum esculentum moench )
seeds[J]. J. Agric. Food Chem., 1999, 47: 1467-1470
154． Tadahiko Ohara, et al . Determination of rutin in buckwheat foods by high performance liquid chromatography. Nagano state laboratory of Food Technology. 205-1, 380
155． Tadahiko OHARA, Hiroshi OHINATA. Enzymatic degradation of rutin in processing of buckwheat noodle. 日本食品工业学会志, 1989, 36 (2) : 121-126
156． Tadahiko OHARA, Hiroshi OHINATA. Determincinatjon of rutin in buckwheat foods by high performance Liquid chromatography. 日本食品工业学会志, 1989, 36 (2) : 114-120
157． TOSHIAKA YASUDA and HIROKI NAKAGAWA. Purification and characterization of the rutin-degrading enzymes in tartary buekat seeds. Phy to chemistry, 1994, 37 (1) : 133-136
158． Tsai, M.-L.. L., C.-F.And Li.C.-Y. Effects of granular structures on the pasting properties of starches. Cereal Chem. . 1997, 74: 750-757
159． Wagenbreth-D, Hagels-H et al. Characterization of buckwheat cultivars and gene bank material for rutin content and growth parameters.International symposium . Breeding research on medicinal and aromatic plants , 30June-4 July, 1996．
160． Wei.-Y, Zhang.-G,Sietz-W. The quality properties of autotetraploid buckwheat kernal . Sci. Agri. Bohemical, 1997, 28(2) : 95-103
161． Wei Yimin & Zhang Guoquan et al. Study on physicochemical properties of buckwheat flour, in: Proc. 5th Int. Symp. on Buckwheat, Taiyuan China,20-26 Aug. , 1992: 502-510
162． Wei YM, G Q Zhang and ZX Li , Study on nutritive and physical-chemical properties of buckwheat flour[J]. Nahrung, 1995, 39: 48-54
163． WENDELL RUFALIN and Harold Corke. Physicochemical properties of common and tartary buckwheat starch . Cereal Chem. , 1997, 74(1) : 79-82
164． Yang Ke li. Research on cultivated buckwheat germplasm resource in China. In: Proc. 5th Int. Symp. on Buckwheat. Taiyuan China, 20-26Aug. , 1992: 55-59．
165． Yasuda-T, Shinoyama-H. The synthesis of ethyl beta-rutinoside with rutin-degrading enzyme from tartary buckwheat seeds. Food Sci. And Tech., 1996, 43(12) : 1299-1304
166． Yesshajahu Pomeranz and George S. Robbins. Amino acid Composition of buckwheat. Food Chem. 1972, 20(2) : 270-274
167． Zhanaeva-TA . Tissue-Specific distribution of rutin and rutin-degrading enzymes in buckwheat leaves. Russian-Journal-of-Plant-Physiology, 1998, 45(1) : 74-78
168． Zheng. G H, Sosulski F W & Tyler R T. Wet-milling, composition and functional properties of starch and protein isolated from Buckwheat groats [J]. Food Research International, 1998, 30(7) : 493-502．
2．魏益民编著．荞麦品质与加工．西安：世界图书出版公司，1995年
3．张宏志，管正学等．荞麦资源在我国的开发利用．自然资源，1996(4)：38-44
4．徐丽华，潘宏，赵英明．荞麦一种新兴的多用途作物．国外农学—杂粮作物，1998．18(3)：51-53
5．蔡金兰．略述荞麦生产的现状和开发利用，云南农业大学学报，1991，6(2)：105～108
6．朱锡义．荞麦的营养价值与综合利用．云南农业科技，1986(1)：40～41
7．柴岩，刘荣厚，封山海等．荞麦的营养成份与营养价值．粮油食品科技，1989(4)：29～30
8．朗桂常．苦荞麦的营养价值及其开发利用．中国粮油学报，1996，11(3)：9-14
9．昌娟．苦养麦开发利用现状及前景．农牧产品开发，1995(6)；7-9
10．董淑香．荞麦的开发利用．粮油食品科技，1993(4)：12-13
11．王仲青．试论我国荞麦开发利用前景与对策．荞麦动态，1990(1)：1-4
12．李钦元，畅曼霞，荞麦起源于云南初探．荞麦动态，1992(1)：6-10
13．大西近江．喜玛拉雅山地区和中国南部地区种植荞麦种类及其关系．In: Proc. 4th Intern. Symp. on Buckwheat. 11-15. Ju—ly.1989.Orel USSR.
14．叶能干等．中国荞麦属的分类起源与演化．荞麦动态，1993(1)：3-11
11．林汝法，陶雍如，李秀莲，中国荞麦的生态特征与栽培生态区初步划分．荞麦动态，1991(2)：1-10
16．林汝法，陶雍如，李秀莲．略述东亚荞麦遗传资源．荞麦动态，1996(2)：4-12
17．克列夫特．欧洲荞麦的种植和利用．荞麦动态，1995(1)：1-4
18．杨克理．我国荞麦种质资源研究现状与展望．作物品种资源，1995(3)：11-13
19．张小燕，苏敏等．荞麦品种资源聚类分析．西北农业学报，2000，9(2)：121-124
20．颐尧臣．小宗粮食加工(四)——荞麦加工．粮食与饲料工业，1999(7)：19-26
21．顾尧臣．小宗粮食加工(五)——荞麦加工．粮食与饲料工业，1999(8)：21-24
22．郭淑春，钱丽燕．荞麦 小米营养成分的开发和应用．粮油食品，1998(1)：12-13
23．T.Gespintchenke, Z. Anikanova. 俄罗斯荞麦的营养价值和工艺性质．1994年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，230-233
24．杨克理，陆大彪，李根久．中国荞麦种质资源品质鉴定．荞麦动态，1993(2)：1-7
25．K.Ikeda.荞麦蛋白质与质量特性的关系．1994 年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，136-138
26．M.Haas.1994年欧盟的荞麦，1994年粮油食品和中间产品生产新方法国际讨论会论文集．中国粮油学会等主办，北京，1994，174-183
27．I.Kreft, V. Skarabanja. 甜荞和苦荞的功能质量．1997年功能谷物和油料新方法国际讨论会论文集，中国粮油学会等主办，1997，589-591
28．曹实．苦荞麦资源利用前景广阔．粮油食品科技，1990(2)：46-48
29．张振福，罗文森．苦荞麦的化学成分与特殊功能．粮食与饲料工业，1998(2)：40-41
30．武素平．大有发展前途的苦荞保健食品．荞麦动态，1985(1)：1-5
31．郭爱莲．苦荞营养保健食品的开发及研究．农牧产品开发，1995(5)：19-21
32．徐嘉生．苦荞麦食品．粮油食品科技，1987，(4)33～35．
33．杨桦．荞麦食品的研究与开发．四川食品与发酵，1993，20(1)：32-35
34．何玲玲．苦荞挂面的加工技术．荞麦动态，1991(2)：19-23
35．张大文，郭丽坤．荞麦挂面生产工艺研究．粮油食品科技，1989(3)28～30
36．刘学军．荞麦挂面加工技术．粮油食品科技，1990(3)：37～38
37．王钦文，汪大浑，石永锋等．荞麦与荞麦挂面．中国粮油学报，1988(4)37～41
38．魏益民，张国权．荞麦通心粉生产工艺探讨．中国粮油学报，1993，8(3)：18-21
39．张翔如，孙雅丽．荞麦通心粉及其生产工艺．食品机械，1990(3)：29～31
40．吴惧，苗为，贾文华等．现代药膳食品——苦荞速食面的研制．食品工业科技，1992(1)：3～6
41．于鲁敏．冷面生产技术．食品科学，1994(5)：76-77
42．聂儒峰．苦荞营养保健饼干生产技术初探．荞麦动态，1995(1)：34-36
43．程创基，聂儒峰等．荞麦保健食品研制中荞粉添加量及营养素保存的初步研究．第五届国际荞麦学术讨论会论文集，1992，478-484
44．聂儒峰，程创基等．苦荞营养保健粥(糊)系列产品的生产及辐照灭菌．荞麦动态，1994(2)：27-30
45．陈木兰．荞麦黄酒营养保健价值的评价．酿酒科技，2000(1)：63-64
46．何玲玲．苦荞袋泡茶特性的研究．荞麦动态，1997(1)：28-29
47．池田清和．荞麦的食品科学．荞麦动态，1997(1)：1-5
48．克列失特．荞麦面条及类似食品．荞麦动态，1997(1)：7-12
49．唐宇，赵钢．四川省荞麦品质资源营养品质的初步研究．荞麦动态，1990(2)：20-24
50．安守海，郑显明等．贵州省部分苦荞的农艺性状和品质特性．贵州农业科学，1997，25(4)：42-45
51．刘冬生，徐冬英等．荞麦中蛋白质含量及氨基酸组成的分析研究．作物品质资源，1997(2)：26-28
52．李丹，丁霄霖．荞麦生物活性成分的研究进展—荞麦蛋白质的结构、功能及食品利用(1)．西部粮油科技，2000，25(5)：30-33
53．池田清和．荞麦中蛋白质的营养特性．荞麦动态，1994(1)：33-34
54．杨克理，陆大彪．不同类型荞麦籽粒营养成分与营养价值．内蒙古农业科技，1990，(6)：14～16．
55．魏益民，张国权，李志西．荞麦面粉理化性质的研究．中国粮油学报，1993，(增刊)：25～29
56．李志西，魏益民，张国权．荞麦籽粒谷蛋白亚基结构研究初探．中国粮油学报，1993(4)：11～14
57．韩梅．苦荞麦的氨基酸含量与营养评价．天然产物研究与开发，1999，12(1)：39-41
58．吴建平．荞麦蛋白的新功能．西部粮油科技，1998，23(3)：37-39
59．唐传核，彭志英．荞麦抗消化蛋白的营养特性．粮油食品科技，2001，9(2)：15-16
60．张政．苦荞蛋白复合物的营养成分及其抗衰老作用的研究[J]．营养学报，1999，21(2)：159-162
61．池田清和，Masayo Kishida．荞麦面团结构分析．荞麦动态，1994(1)：30-32
62．鞠洪荣，王君高，卢燕．荞麦食品功能性与新产品的开发．食品科技，1999(3)：16-17
63．魏益民，王立宏等．荞麦籽粒结构的观察与分析．西北植物学报，1997，17(4)：474-477
64．钱建亚，Manfred Kuhn．荞麦淀粉的性质．西部粮油科技，2000，25(3)：42-45
65．V Skzatanja.I. Kneft. 水热处理荞麦的耐消化淀粉的特殊功能．593-595
66．郁建平，何照范等．大孔吸附树脂提取荞麦芦丁工艺研究．贵州农业科学，1997，25(2)：3-8
67．赵明和，邱福康．鞑靼荞黄酮的特性及其应用[J]．荞麦动态，1997(1)：27-31
68．胡晓玲，谢志云，娜依等．中西医对苦荞叶的研究概况[J]，荞麦动态，1994(2)：24-27
69．李松武，石海林．芦丁提取新工艺．中成药，1990，12(9)：12
70．朱继银．芦丁提取工艺的研究．中成药，1993，15(8)：4
71．曹永刚．芦丁提取工艺研究．中国医药工业杂志，1993，24(2)：51-52
72．陈庶来．用超临界CO_2从槐米中提取芦丁试验研究．江苏理工大学学报，1996，17(4)：7-9
73．杨德全．从苦荞麦中提取芦丁的研究．延安大学学报(自然版)，1997，16(4)：69-71
74．郭孝武．超声和热碱提取对芦丁成分影响的比较．中草药，1997，28(2)：88-89．
75．贾冬英，耿磊等．苦荞麦茎及籽壳中黄酮类化合物(芦丁)的提取及其鉴定．食品科学，1998(9)：46-47
76．王岚．浅谈苦荞壳中芦丁的提取．西部粮油科技，1998，23(6)：57-58
77．林翠英，周晶，赵晶等．芦丁超声提取新技术的再探索．中草药，1999，30(5)：21
78．吴守国，朱胃远等．用微分脉冲极谱法测定甜荞芦丁含量．荞麦动态，1986(2)：35-38
79．温筱玲．荞麦植株中芦丁含量的初步分析．荞麦动态，1988(1)：20-23
80．赵明和．纸层析法测定苦荞中的芦丁和槲皮麦．荞麦动态，1990(1)：25-26
81．牛承岗．董川等．芦丁固体表面延迟荧光分析法．中国分析网，1999，
81．景仁志，陈波等．薄层扫描法测定苦荞叶中芦丁的含量．四川大学学报(自然科学版)，1997，34(6)：877-878
83．唐宇，赵钢，任建川．荞麦中总黄酮和芦丁含量的变化．植物生理学通讯，1989，(1)：33～35
84．马志茹．袁倬斌．单扫示波极谱法测定槐米和芦丁制剂中芦丁的含量．中草药．1998，29(2)：86-88
85．陈运中．苦荞麦黄酮含量的测定．食品科学，1998，19(3)：54-55
86．肖诗明．加工方法对苦荞麦粉营养成分影响的研究．粮食与饲料工业，1999(1)：13-14
87．鲁纯静，徐嘉生．苦荞麦降低血脂血糖实验报告．食品科学，1990(7)：45-46
88．宋占平，周雅珍．苦荞粉对牙周炎及牙龈出血疗效观察[J]．荞麦动态，1991(2)：28—29
89．王杰，毛昭瑾，符献琼等．新疆苦荞降血脂临床初步观察[J]，荞麦动态，1992(2)：38-39
90．刘熙平，符献琼．苦荞治疗老年高血脂症临床观察[J]．荞麦动态，1994(2)：31
91．武素平，鲁纯静．荞麦面对血脂和脂肪肝影响的动物实验．食品科学，1988(2)：10～11
92．林汝法，王瑞，周运宁．苦荞提取物的毒理学安全性．华北农学报，2000，16(1)：116-121
93．林汝法，周运宁，王瑞．苦荞提取物对大小鼠血糖、血脂的调节．华北农学报，2001，16(1)：122-126
94．魏益民，张国权．王立宏(e)．沙蒿籽对荞麦面粉流变学特性的影响研究．陕西省农业工程学会年会论文，1993
95．张守文，毛伟杰．荞麦—小麦混粉流变学特性及应用的研究．粮食与油脂，2000(6)：2-6
96．朱圣陶，吴坤．蛋白质营养价值评价—氨基酸比值系数法[J]．营养学报，1988，10(2)：187-190
97. Acquistucci R. and J. Fomal. Italian buckwheat starch Physicochemical and functional characterization and in vitro digestibility. Starch, 1997:281-287
98. Aubrecht, Erzsebet, Molnar, Mihalyn Mrs. Examination of the prolamin content of buckwheat flour ELISA[J]. Elelmez. Ip., 1994, 48 (11)
99. Bejosano. F P Corke. Amaranthus and Buckwheat protein concentrate effects on and emulsion-type meat product [J]. Meat Science, 1998, 50(3): 343-353.
100. Bonafaccia G. and I. Kreft. Technological and qualitative characteristics of food products made with buckwheat. Fagopyrum, 1994 (14): 35-42
101. Bonafaccia. G. Acquistucci R. and Luthar Z. Proximate clinical composition and protein characterizes of the buckwheat cultivated in Italy. Fagopyrum, 1994, 14:43-48
102. Bonafaccia.-G.Francisci.-R et al. Nutrition and functional quality of buckwheat. Proceedings of the Symposium on new challenges in fields crop production,Dec. 1996, 247-249
103. Buckwheat flour extract for reducing cholesterol gall stone. JP1072, 360
104. Cichon, Roman et al. Effect of extrusion cooking conditions on nutritive value of proteins in mixtures of corn flour with Buckwheat flour and milk protein. Acta Acad. Agric. Tech. Olstenensis:Technol. Aliment, 1993, 442(25)
105. Dave B. Oomah and Giuseppe Nazza. Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem., 1996.44: 1746-1750
106. Dimov N. Dimova N. Rutin purity determination by HPLC. Chromatography, 1993, 35:9-12
107. Doi. J. et al. Study on the globulin of tartary buckwheat (F. tatarium) [J]. Journal of Japanese society of nutrition and food science, 1995, 48 (1): 61-65
108. Eggum B., Kreft I. and Javormik B.. Chemical composition and protein quality of buckwheat. Qual plant. Plant Foeds Hum. Nutr., 1981, 30: 175-179.
109. Feliciano P Bejosano, Harold Corke . Effect of amaranthus and buckwheat proteins on the rheological properties
of maize starch. Food Chem. ,1999, 65: 493-501
110． Feliciano P Bejosano. Harold Coike. Effect of amaranthus and buckwheat proteins on wheat dough properties and noodles quality [J]. Cereal Chem. ,1998, 75(2) : 171-176
111． Hagels H. Fagopyrum esculentum Moench medicinal review, Research Reports[J]. Biotechnical Faculty, University of Ljubljana, Slovenia, 1999, 73: 315-329．
112． Hansjoerg HAGELS. Fagopyrum esculentum Moench. Chemical review. 1999,73: 29-38
113． Harm J. Thiewesetal. Comparison of the Brabender Viskograph and the Rapid Visco Analyser. Starch, 1997, 49(3) : 85-92
114． Hee Sun Choi, Kyung Hee Sohn. The study on emulsifying and foaming properties of Buckwheat protein isolate [J]. Journal of Korean Society of Food Science, 1995, 9(1) : 43-51．
115． Ikeda K. &. Sakaguchi T. et al. Functional properties of buckwheat. In: Proc. 5th Int. Symp. On Buckwheat, Taiyuan China, 20-26Aug. , 1992-196
116． Ikeda K. Relationship of protein to the quality characteristics of buckwheat. In: Proc. ISE'94,Beijing China, 16-19 Non., 1994: 136-139
117． Ikeda S . et al . Current advance in Buckwheat research , 1 995 : 789
118． Ikeda K. et al. Buckwheat Research, 1986: 110
119． Ikeda, Kiyokazu et al . Endogenous factors responsible for the textural characteristics of Buckwheat products. J. Nutr. Sci. Vitaminol. ,1997,43(1) : 101-111．
120． JavornirB. ,Eggum B. O. and Kreft I.. Studies on protein fractions and protein quality of buckwheat. Genetida, 1981, 13: 115-121
121． Jian-Ya Qian. Dietmar Mayer and Manfred Kuhn. Flavonoids in fine buckwheat (Fagopyrum esculentum Monch) Flour and free radical scavenging activities. Dewtsche Lebensinttel-Rundschan, 1999, 9: 343-349
122． June Qian, Patricia Rayas-Duarte and Lin da Grant. Partial characterization of buckwheat starch. Cereal Chem. 1998, 75(3) : 365-373
123． Karlubik,-M. ,Michalik,-L. etal. Content of amino acids and the biological value of buckwheat grain proteins in comparison with other crops. Acta-Zootechnica, 1997, 97-105
124． Kayashita, et al. Consumption of buckwheat protein lowers plasma cholesterol and raises fecal neutral sterols in cholesterol of its low digestibility[J]. The Journal of Nutrition, 1997, 127: 1395-1400
125． Kayashita J,Shimaoka I, Nakajoh M. Production of buckwheat protein extract and its Hypochole-sterolemic effect[M]. Japan:Shinshu University Press, 1995, 919
126． Kayashita, J Shimaoka, I & Nakajoh, M. Hypochole-sterolemic effect of buckwheat protein extract in rats fed cholesterol enrich diets[J]. Nutr. Res., 1995, 15, 691-698
127． Kim, S K, T R Hahn, T W Kwon and B L Dappolonia. Physicochemical properties of buckwheat starch[J]. Korean J. Food Sci. Tech., 1977(9) : 138-143
128． Kiyokazu Ikeda. Masayo Kishida, Ivan Kraft et al. , Endogenous factors responsible for the textural Characteristics of buckwheat products. J. Nutr. Sci. Vitaminol, 1997, 43: 101-111
129． Kreft, I. Importance of kernel structure and composition for buckwheat quality. in: Proc. 5th Int. Symp. on Buckwheat, Taiyuan China,20-26Aug., 1992-196
130． Kusano T.&.N.Nakayama et al. Studies on Nutritional aspects of tartary buckwheat. In: Proc. 5th Int. Symp. on Buckwheat Taiyuan China, 20-26 Aug. , 1992: 453-454
131． Li.W. ; Lin,R; Corke, H. Physicochemical properties of common and tartary buckwheat starch Cereal chemistry. 1997, 74(1) : 79-82
132． Lin R. F, Jia WL, Ren J Z. Research and utilization of tartary buckwheat[A] . Asian food product
development[C]. Beijing: Science Bess, 1998, 187-196．
133． LorenzK&. W. Dilsaver et al. Buckwheat (Fagopyrum esculenturn)starch-physical-chernical properties and functional characteristics. Starch/Staerke, 1982, 34(7) : 217-220
134． Lu C J. Xu JS. Zhao P et al. Clinical application and therapeutic effect of composite tartan buckwheat flour on hypergh cerma and hyperlipidema[A]. Proceedings of the 5th international symposium on buckwheat[C]. Beijing; Agriculture Publishing House, 1992, 458-464．
135． Morita. N. Nakata. K. Hamauzu Z. Effect of α-Glucosyl Rutin as improvers for wheat dough and breadmaking. Cereal Chem. .1996, 73 (1) : 99-104
136． Morita.-K. . Taharazako.-S et al. Feasibility-study on the extrusion cooking for buckwheat flour. Bulletin of Agr. Uni. .1993, 69-75
137． Nakajo. Misao. Shinaoka. et al. Physiological effect of Soba protein extract and its utilization[J]. Shokuhi Koaya, 1996． 39(6) : 59-65
138． Nishida, Tamami et al. Comparison of the polypeptide components and amino acid composition between buckwheat protein fraction. Nippon Kasei Gakkaishi, 1995, 46 (8) : 73
139． P. Rayas-Duarte et al. Effect of extrusion process parameters on the quality of buckwheat flour mixes[J]. Cereal Chem. .1998． 75(3) : 338-345
140． Papotto G. .L. Virtucio et al. Development of an extrusion cooked corn-buckwheat flaked ready-to-eat cereal. Cereal Foods World, 1990, 35(12) : 1 157-1 159
141． Rayas-Duarte.-P. :Mock.-C. M. :Satterlee.-L. D. Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal-chemistry, 1996, 73(3) : 381-387
142． Rayas-Duarte. P. C. M. Mock. Quality of spaghetti containing Buckwheat. Amaranth.and lupin flours. Cereal Chem., 1996, 73(3) : 381-387
143． Ren Jianchuan & Tang Yu. Changes of major biochemical components in the growth of Fagopyrum tataricum seeds. In: Proc. 5th Int. Symp. On Buckwheat, Taiyuan China, 20-26Aug. , 1992: 482-414
144． Rout. Manojketal. Amino acid sequence of the basic subunit of 13S globulin of buckwheat[J]. Phytochem, 1997, 45 (5) : 865-867
145． Ryo Ohsawa and Tadahiro Tsutsumi Inter-varietal variations of rutin content in common buckwheat flour. Euphyticu, 1995, 86: 183-189
146． Sacmo Kreft, Martina Knapp and Ivan Kreft. Extraction of rutin buckwheat seeds and determination by Capillary Electrophoresis. J. Agric. Food Chem. 1999, 47, 4649-4652
147． Sayoko Ikeda and Yoshiko Yamashita Buckwheat as a dietary source of zinc. copper and manganese. Fagopyrum, 1994, 14: 29-34
148． Shcherbakov. V.G.etal. Proteins of instant Buckwheat Groats, Vyssh. Uchebn. Zaved. , Pishch. Tekhnol. 1992: (5-6) : 16-17．
149． Skore,-D. The influence of oat and buckwheat flour on wheat flour baking properties. Latvian Univ. of Agric. Jelgva(Latvia) 1999． 290: 179-182
150． Soral-Smietana M. .L. Fornal & J. Fornal. Characteristics of buckwheat grain starch and the effect of hydrothermal processing upon its chemical composition, properties and structure. Starch/Staerke, 1984, 36(5) : 153-158
151． Sure. B. Nutritive value of proteins in buckwheat and their role as supplements to proteins in cereal grains. J. Agr. Food Chem., 1955, 3: 793
152． Svetlana R. Radovic et al. . Characterization of buckwheat seed storage proteins[J]. J. Agric. Food Chem. , 1996, 44 (4) : 972-974
153． Svetlana R Radovic et al . 2S albumin from buckwheat ( Fagopyrum esculentum moench )
seeds[J]. J. Agric. Food Chem., 1999, 47: 1467-1470
154． Tadahiko Ohara, et al . Determination of rutin in buckwheat foods by high performance liquid chromatography. Nagano state laboratory of Food Technology. 205-1, 380
155． Tadahiko OHARA, Hiroshi OHINATA. Enzymatic degradation of rutin in processing of buckwheat noodle. 日本食品工业学会志, 1989, 36 (2) : 121-126
156． Tadahiko OHARA, Hiroshi OHINATA. Determincinatjon of rutin in buckwheat foods by high performance Liquid chromatography. 日本食品工业学会志, 1989, 36 (2) : 114-120
157． TOSHIAKA YASUDA and HIROKI NAKAGAWA. Purification and characterization of the rutin-degrading enzymes in tartary buekat seeds. Phy to chemistry, 1994, 37 (1) : 133-136
158． Tsai, M.-L.. L., C.-F.And Li.C.-Y. Effects of granular structures on the pasting properties of starches. Cereal Chem. . 1997, 74: 750-757
159． Wagenbreth-D, Hagels-H et al. Characterization of buckwheat cultivars and gene bank material for rutin content and growth parameters.International symposium . Breeding research on medicinal and aromatic plants , 30June-4 July, 1996．
160． Wei.-Y, Zhang.-G,Sietz-W. The quality properties of autotetraploid buckwheat kernal . Sci. Agri. Bohemical, 1997, 28(2) : 95-103
161． Wei Yimin & Zhang Guoquan et al. Study on physicochemical properties of buckwheat flour, in: Proc. 5th Int. Symp. on Buckwheat, Taiyuan China,20-26 Aug. , 1992: 502-510
162． Wei YM, G Q Zhang and ZX Li , Study on nutritive and physical-chemical properties of buckwheat flour[J]. Nahrung, 1995, 39: 48-54
163． WENDELL RUFALIN and Harold Corke. Physicochemical properties of common and tartary buckwheat starch . Cereal Chem. , 1997, 74(1) : 79-82
164． Yang Ke li. Research on cultivated buckwheat germplasm resource in China. In: Proc. 5th Int. Symp. on Buckwheat. Taiyuan China, 20-26Aug. , 1992: 55-59．
165． Yasuda-T, Shinoyama-H. The synthesis of ethyl beta-rutinoside with rutin-degrading enzyme from tartary buckwheat seeds. Food Sci. And Tech., 1996, 43(12) : 1299-1304
166． Yesshajahu Pomeranz and George S. Robbins. Amino acid Composition of buckwheat. Food Chem. 1972, 20(2) : 270-274
167． Zhanaeva-TA . Tissue-Specific distribution of rutin and rutin-degrading enzymes in buckwheat leaves. Russian-Journal-of-Plant-Physiology, 1998, 45(1) : 74-78
168． Zheng. G H, Sosulski F W & Tyler R T. Wet-milling, composition and functional properties of starch and protein isolated from Buckwheat groats [J]. Food Research International, 1998, 30(7) : 493-502．