Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour

Abstract Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆ H by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products.