Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
Oh M, Oh I, Jeong S, Lee S.
Food Chem. 2019 Jul 16;300:125193. doi: 10.1016/j.foodchem.2019.125193.

Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.
Singh JP, Kaur A, Singh B, Singh N, Singh B.
J Food Sci Technol. 2019 Apr;56(4):2205-2212. doi: 10.1007/s13197-019-03703-y.

Activity-guided isolation of phase II enzyme inducers from buckwheat flour methanolic extracts.
Qiu RY, Wang JR, Parkin KL.
J Sci Food Agric. 2018 Oct;98(13):4911-4918. doi: 10.1002/jsfa.9023

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.
Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M.
J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4.

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.
Park W, Kim JH, Ju MG, Hong GE, Yeon SJ, Seo HG, Lee CH.
J Food Sci Technol. 2017 Feb;54(2):326-332. doi: 10.1007/s13197-016-2465-8

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.
Jan U, Gani A, Ahmad M, Shah U, Baba WN, Masoodi FA, Maqsood S, Gani A, Wani IA, Wani SM.
J Food Sci Technol. 2015 Oct;52(10):6334-44. doi: 10.1007/s13197-015-1773-8.

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
Sakač M, Pestorić M, Mišan A, Nedeljković N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnađev M, Mandić A.
Food Technol Biotechnol. 2015 Mar;53(1):38-47.

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits.
Alvarez PA, Boye JI.
Food Agric Immunol. 2014 Jun;25(2):200-208.

Antigenotoxic effect of Tartary (Fagopyrum tataricum) and common (Fagopyrum esculentum) buckwheat flour.
Vogrinčič M, Kreft I, Filipič M, Zegura B.
J Med Food. 2013 Oct;16(10):944-52. doi: 10.1089/jmf.2012.0266.

Fatty acids, epicatechin-dimethylgallate, and rutin interact with buckwheat starch inhibiting its digestion by amylase: implications for the decrease in glycemic index by buckwheat flour.
Takahama U, Hirota S.
J Agric Food Chem. 2010 Dec 8;58(23):12431-9. doi: 10.1021/jf102313b.

Buckwheat (Fagopyrum esculentum), despite its name makes people think of wheat, is born from an oriental seedling, which is grown almost everywhere today, which is not even a graminacea.

The content of the chickneas is highly caloric and contains vitamins and minerals that are interesting for health.

Nutritional Profile (per 100 grams).

• Calories Approximately 335 kcal.
• Protein About 13 grams, making it a good source of plant-based protein.
• Fat About 3 grams, with a mix of saturated and unsaturated fats.
• Carbohydrates About 70 grams, mainly complex carbohydrates and fiber.
• Fiber About 10 grams, significantly contributing to digestive health and a feeling of fullness.
• Vitamins and Minerals Rich in magnesium, potassium, iron, and B vitamins, particularly B6 and niacin.

Industrial Production Process

• Seed Selection. The production of buckwheat flour begins with the selection of high-quality buckwheat seeds. The seeds are carefully chosen to ensure they are free from impurities and in good condition.
• Cleaning. The selected seeds are cleaned to remove any residues or external impurities, ensuring that only clean seeds proceed to the next stage.
• Roasting (Optional). The buckwheat seeds can be roasted before grinding to enhance their flavor. Roasting is an optional step that depends on the desired type of flour: darker and more aromatic if roasted, lighter and more delicate if not roasted.
• Grinding. The cleaned (and potentially roasted) seeds are ground into a fine powder. Grinding must be performed in a way that preserves the nutritional profile of the buckwheat and achieves a uniform flour consistency.
• Sifting. The buckwheat flour is sifted to remove any coarse particles and ensure a uniform granule size of the final product.
• Quality Control. Before distribution, the buckwheat flour undergoes quality checks to ensure it meets standards for purity, flavor, and nutritional value.

Considerations

Buckwheat flour offers several health benefits, including improving cardiovascular health, aiding in weight management, and supporting digestive health. Its high antioxidant content can also help reduce inflammation and protect against some diseases.

Gluten Naturally gluten-free, it's a safe option for those with celiac disease or gluten sensitivity. However, it's important to ensure it was processed in a gluten-free environment to avoid cross-contamination.

Culinary Use Versatile in cooking, it can be used to fully or partially replace traditional flour in recipes for sweets, bread, crepes, pasta, and much more.

Safety

Glycemic Index It has a moderately low glycemic index, which can aid in managing blood sugar levels.

Buckwheat, such as barley and rice, has cardioprotective properties (1) and induces a sense of satiety even if it does not change the high blood sugar values (2) in people with diabetes mellitus.

See Buckwheat 

Buckwheat flour studies

References_________________________________________________________________________

(1) Kim JY, Son BK, Lee SS. Effects of adlay, buckwheat, and barley on transit time and the antioxidative system in obesity induced rats. Nutr Res Pract. 2012 Jun;6(3):208-12. doi: 10.4162/nrp.2012.6.3.208. Epub 2012 Jun 30. PMID: 22808344; PMCID: PMC3395785.

Abstract. In the present study, we examined whether four grains including adlay (AD), buckwheat (BW), glutinous barley (GB), and white rice (WR) affect the duration of food residence in the gastrointestinal tract and hepatic enzyme activities in rats fed different combinations of the grains. The rats were raised for 4 weeks on a high fat diet based on the American Institute of Nutrition-93 (AIN-93G) diets containing 1% cholesterol and 20% dietary lipids. Forty male rats were divided into four groups and raised for 4 weeks with a diet containing one of the grains. Corresponding to the dietary fiber contents of the experimental grains, gut transit time was shortest in the rats fed GB and increased in the order of BW, AD, and WR. In addition, the accumulated shortest transit time occurred in the GB group. Gut transit time affected weight gain and major organ weight, as it was closely related to the absorption of nutrients. The level of thiobarbituric acid reactive substance (TBARS) in liver was higher in rats fed WR, AD, BW, and GB, indicating that the other grains decreased oxidative stress in vivo more than WR. Glutathione, glutathione peroxidase, and glutathione S-transferase levels in the AD, BW, and GB groups were significantly higher than those in the WR group. In conclusion, reduced colonic transit time has been implicated in reducing the incidence of colon cancer, as evidenced by populations consuming diets rich in fiber. Whole grains such as AD, BW, and GB may contribute to a significant supply of antioxidants to prevent oxidative stress if they are consumed in large amounts.

(2) Stringer DM, Taylor CG, Appah P, Blewett H, Zahradka P. Consumption of buckwheat modulates the post-prandial response of selected gastrointestinal satiety hormones in individuals with type 2 diabetes mellitus. Metabolism. 2013 Jul;62(7):1021-31. doi: 10.1016/j.metabol.2013.01.021.