In a joint eﬀort to determine the characteristics of buckwheat starch and its potential for a reduced metabolic response after meals, researchers from Slovenia and Sweden scored human test subject’s responses to an assortment of buckwheat products, including boiled buckwheat groats, breads baked with 30-70% buckwheat ﬂour, and bread baked from buckwheat groats. The highest level of resistant starch was found in the boiled buckwheat groats, while the resistant starch levels in the buckwheat breads were signiﬁcantly lower, depending on whether ﬂour or grouts had been used. The conclusion? All buckwheat products scored signiﬁcantly lower on the after-meal blood glucose tests, while also scoring higher in satiety, than the control group’s white wheat bread.
Journal of Agricultural and Food Chemistry, January 2001; 49(1):490–96. DOI: 10.1021/jf000779w