Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour

Kao Wu, Renyou Gan, Shuhong Dai, Yi Zhong Cai, Harold Corke, Fan Zhu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

31 Scopus citations


Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G′) and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.

Original languageEnglish
Pages (from-to)E627-E636
JournalJournal of Food Science
Issue number3
StatePublished - 1 Mar 2016
Externally publishedYes


  • Buckwheat
  • Composite flour
  • Gel texture
  • Gelatinization
  • Millet
  • Pasting
  • Rheology


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