Buckwheat

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