Effect of subcritical water flash release processing on buckwheat flour properties.

Subcritical water flash processing can modify the compositional and functional properties of buckwheat flour depending on the choice of reaction conditions. Observed changes were consistent with alteration of the flour's cellular structure and allow some components to become more accessible. The resulting SCWF modified buckwheat flours provide new food ingredients for potential use in ready-to-eat foods and spreads with improved health benefits. This article is protected by copyright. All rights reserved.