Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

► Rutin in buckwheat is enzymatically converted into quercetin by mixing with water. ► Rutin-degrading enzymes cause a significant loss of rutin in buckwheat-based foods. ► When hydrothermally-treated (HT), buckwheat does not have rutin loss by water addition. ► HT buckwheat flour can produce buckwheat noodles without rutin loss. ► The elongational stress of buckwheat noodles is reduced by HT buckwheat flour.