Buckwheat flour and preparation method thereof

The present invention provides buckwheat flour and a preparation method thereof, the buckwheat flour according to the present invention has a specific water-soluble substance content, a [delta] CP value of 1500-2600 mPa.s, and a V95 value of 160 or less. In addition, the invention also provides a method for grading the buckwheat flour according to three indexes of water-soluble substance content, white brightness L/(a + b) and total protein content, so that the buckwheat flour disclosed by the invention can be conveniently and stably obtained. By using the buckwheat flour disclosed by the invention, the paste buckwheat food is good in slurry stability before being steamed, the gel is moderate in structure after being steamed, and the phenomena of sedimentation and water separation are not easy to occur. 本发明提供了一种荞麦粉及其制备方法，依据本发明的荞麦粉具有特定的水溶性物质的含量、ΔCP值为1500～2600mPa·s、V95值为160以下。另外，本发明还提供了一种根据水溶性物质含量、白亮度L/(a+b)、总蛋白含量这三个指标对荞麦粉分级的方法，以能够便利和稳定的得到上述的本发明的荞麦粉。使用本发明的荞麦粉可使浆糊类荞麦食品在蒸制前浆液稳定性佳、蒸制后凝胶质构适中，且不容易出现沉降析水现象。