Wet-milling of buckwheat with hull and dehulled – The properties of the obtained starch fraction

• The buckwheat with or without hull were used for the laboratory wet-milling.
• Starch isolated from buckwheat with hull had higher starch extraction efficiency.
• The steeping time and proteins amount influence on starch gelatinisation enthalpy.
• The time of steeping caused the starch temperature of gelatinization.

The buckwheat with or without hull were used for the laboratory wet-milling. Starchy materials obtained was characterised by determining starch extraction efficiency, particle size distribution and microstructure. The pasting (RVA) and thermal properties (DSC) were also analysed. The starch extraction efficiency was higher for total starch isolated from buckwheat with hull compared to dehulled. The mean particle diameter of the pure starch isolated from both buckwheats was about 18 μm. The longer time of steeping of buckwheat with hull caused a decrease in temperature of gelatinization compared to the dehulled ones. Significantly higher enthalpy values for both pure starches compared to the other samples were noticed. The increasing of gelatinisation enthalpy with increasing of the steeping time and the higher protein amount was observed. The used wet-milling method did not change significantly the properties of the obtained starchy materials compared to raw material.