How is buckwheat flour made?

How is buckwheat flour made?

Interestingly, during harvesting, a separate method is used to make buckwheat flour. That is, first, a mower passes through the field, which mows buckwheat like hay. The rolls are left lying on the field, then transported to an intermediate store, where they are dried before threshing.

Buckwheat flour production consists of several stages: cleaning, fractionation, moistening, tempering (moisture distribution throughout the grain evenly in special devices), heat treatment (at a temperature of 160-190 C), cooling, peeling, sorting and threshing.

First, the dried stems are fed to a stone collector, where mineral impurities are removed, and then passed through a magnetic shield. When cleaning and raking the rolls, metal dust particles may have entered the feedstock. Impurities are separated using an air sieve separator, and the grain is passed through a sieve and sorted into fractions.

The grain for the preparation of buckwheat flour is moistened to 30%, it is tempered for 8 hours and briefly ignited – no more than 2 minutes. Cooled by blowing and sent to a roller peeling machine. The husk is sifted out on a separator. To improve the quality of raw materials and obtain buckwheat flour corresponding to GOST 31645-2012, husk separation is carried out in two stages, passing through an aspirator (blower separator).

A roller mill is used for grinding. To obtain a homogeneous structure, grinding is carried out in several stages. At intermediate raw materials are passed through a sieve. Large particles are sent to the mill again. All processes are now fully automated. The final product yield is 70-78%.

How to make buckwheat flour at home:

  • The groats are carefully sorted out, washed several times in running water, poured into a coarse-grained sieve.
  • Dry by spreading in a single layer on absorbent paper towels. Germination of grains is long, however, if the lining is not changed 1-2 times, the raw material may rot.
  • Calcined in a dry frying pan for 7-8 minutes, stirring constantly so as not to burn. Crackling indicates readiness.
  • Dried on a baking sheet at room temperature, covered with gauze or linen towel to cool evenly.

To grind grain into buckwheat flour at home, you can use a coffee grinder, blender, or home grinder. Be sure to sift to separate large particles and saturate with oxygen.

Store buckwheat flour in a dry sealed container in a dark place. It is desirable that the ambient temperature does not exceed 25 C.

Re-sifting is necessary before cooking. While the grind is in the jar, it “cakes”, thickens, becomes heavy, which further negatively affects the quality of baked goods.

The benefits of buckwheat flour

The glycemic index of buckwheat flour is relatively low – 54 units. This allows the grind to be used in the diet of people with diabetes. It is also important that after heat treatment the GI does not increase.

Useful properties of buckwheat flour are determined by its rich vitamin and mineral composition. Let’s consider them in more detail:

  • Reduces clotting.
  • Normalizes blood pressure without reducing the overall tone of the body.
  • Improves blood circulation and accelerates the delivery of oxygen to tissues and organs. Relieves vasospasm.
  • It has antioxidant properties and isolates free radicals traveling both in the intestinal lumen and in the bloodstream.
  • Helps withstand aggressive UV radiation.
  • Strengthens bone and cartilage tissue.
  • Improves the quality of skin, hair and nails.
  • Helps to shape the muscles of the desired volume.
  • Reduces the risk of gallstones and urolithiasis.
  • Normalizes the production of bile and improves the conductivity of the bile ducts.
  • It has a mild diuretic effect.

Buckwheat baked goods not only do not cause weight gain, of course, if you avoid overeating, but also helps maintain body weight at the same level. The cholesterol level remains stable, the digestive organs are not overloaded.

Interestingly, buckwheat flour stimulates appetite, so it is recommended to include dishes from it in the diet at high temperatures that cause intoxication. At this time, “a piece does not go down the throat”, which makes it difficult for a weakened body to cope with the disease. The product with a balanced vitamin and mineral complex accelerates recovery and helps with rehabilitation.

The benefits of buckwheat flour are not limited to the above properties. Due to the high amount of dietary fiber, the supplement in the menu improves bowel function, strengthens muscle fibers responsible for contractility. It should be noted the low allergenicity of the product, which is why it can be introduced as the first complementary food.

How is buckwheat flour made?

Interesting facts about buckwheat flour

Interestingly, in terms of chemical composition, buckwheat is closer to rhubarb than to cereals.

Scientists have not established when buckwheat was domesticated and began to grow in Siberia and the Urals – in these regions it can still be found in the wild.

The Greek monks responsible for the Baptism of Rus appreciated the nutritional value of the culture and set about growing it. Therefore, among the people, it received the name “Greek groats”, and they began to forget that this is a primordially Russian product.

The Europeans, who visited Russia in the 15th century, took out the seeds of the plant and began to plant and grow it, however, as fodder. The cereals were called Saracen, Turkish or pagan. They began to cook dishes from it closer to the 17th century, against the backdrop of another food crisis, but they did not gain popularity, even among the poor.

But when pseudo-grains began to be grown in America, it became in demand. Since the 19th century, buckwheat grinding has been used in national dishes. Bakuit pancakes with molasses or maple syrup were served in catering establishments and inns. It was from there that the new product, and not from Russia, was brought to Britain and Germany. Local housewives do not think about what to bake from buckwheat flour. In these countries, grinding is used to make biscuits. But in Slavic cuisine, it is added when baking dietary bread.

The use of buckwheat flour in traditional medicine recipes:

  • With diabetes mellitus. To lower blood sugar, 1 tbsp. l. interfere with 250 ml of kefir 2.5-3.2% fat and drink during the day. Duration of treatment is 3 months.
  • With atherosclerosis. Insist for 3 hours under a lid of 3 tbsp. l. grinding in a glass of water. Poured into 1 liter of boiling water, cook for 15 minutes. Need to drink a day. Can be sweetened with honey and mixed with nut flour.
  • With anemia. Dried apricots, prunes, walnuts, raisins, a little buckwheat flour are chopped and brought to a paste-like state with honey. Take within 1 month, 1 tsp. after each meal.

For weight loss and liver cleansing. Grinding buckwheat, 2-3 tablespoons, mixed with kefir and drunk instead of breakfast on fasting days. Short-term soreness in the right side indicates that bile is draining. Contraindication – gallstone disease.

Buckwheat flour masks improve the quality of the skin, increase tone and eliminate inflammation. To cleanse and reduce sebum secretion, the grinding is diluted to a mushy state with chamomile infusion; to moisturize the face and décolleté, mix 1 tbsp. l. with plum puree, 3 tbsp. l., egg yolk and 1 tsp. honey.