Using white-flower, red-flower and bitter buckwheat as materials, author by the numbers analyzed nutrient quality and rheological characteristics of buckwheat and researched changing rules of physiological matters that luding and meal fibre. The results showed: Firstly, capacity about holding water of all buckwheat flour was obviously bigger than that of wheat flour. Bran of buckwheat and bitter buckwheat was the highest, full flour was higher and within flour was the lowest. Content of crude fibre in buckw...
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