Buckwheat is a three-edged fruit, covered with dense fruit coat, rather than floral shell, as grain varieties have. Under the coat, there is a kernel consisting of episperm, aleurone layer, endosperm and a large germ in the form of a S-shaped curved plate. The fruit of buckwheat is a three-edged nut that is gray, brown or black in color. A hundred fruit weights 20 to 30 g, and the husk content is 18 to 30%.
GOST 5550-74
|
Indicator |
Characteristic and standard for |
|||
|
pealed buckwheat and pealed quick-cooking buckwheat |
Crushed buckwheat and crushed quick-cooking buckwheat |
|||
|
Grade 1 |
Grade 2 |
Grade 3 |
||
|
Color |
Cream with a yellowish or greenish shade; brown of different shades for quick-cooking buckwheat |
|||
|
Odor |
Characteristic to buckwheat, no foreign smell, no stale or mouldy smell |
|||
|
Taste |
Characteristic to buckwheat, no foreign flavors, no acid or bitter taste |
|||
|
Humidity, %, max |
14.0 |
|||
|
Sound kernel, %, min |
99.2 |
98.4 |
97.5 |
98.3 |
|
Unhulled buckwheat grain, %, max |
0.3 |
0.4 |
0.7 |
- |
|
Weed impurities, %, max |
0.4 |
0.5 |
0.6 |
0.7 |
|
Hulling bran, %, max |
- |
- |
- |
0.5 |
|
Spoiled kernels, %, max |
0.2 |
0.4 |
1.2 |
0.5 |
|
Cooking quality (for quick-cooking varieties) |
15 |
|||
|
Cereal pest infestation |
Not allowed |
|||
|
Metal magnetic admixture per 1 kg of cereal, mg, max |
3 |
|||