Features of buckwheat noodles, manufacturing methods. Calorie content and nutrients in the composition. Health effects and restrictions on consumption. Noodle recipes and interesting facts about it.
Buckwheat noodles are pasta in the form of thin strips, in the manufacture of which buckwheat flour was used (at least 30% of the total composition). The color is brownish-gray, of varying intensity, largely dependent on additional ingredients. Raw materials - 2-3 types of flour. This is explained by the fact that there is no gluten in the grinding of buckwheat grains, since the plant does not belong to the Cereal family. The product gained popularity at the beginning of the twentieth century, first in Japan, then in the Eastern countries. The fashion for this type of pasta came to Europe in the sixties, when a healthy lifestyle was actively promoted.
Features of making buckwheat noodles
The Japanese still keep the technology of making this product a secret. Despite the lack of gluten, they learned how to make thin noodles from buckwheat milling with a small amount of gelling additive. Such a product is called nihon-itself. And the classic Japanese buckwheat soba noodles are made from buckwheat (at least 30%) and rice flour.
To increase the plasticity of the final raw material, buckwheat grains are brought to a moisture content of 25-30%, soaking in sealed containers for 2-3 hours. This process is called sedation. Then heat treatment is carried out in a conductive-convective way (blowing) at a temperature of 160-190 ° C in special installations. The process is short-term, the duration is up to 3 minutes.
Prepared raw materials are ground, dried and combined with rice flour in a 2: 1 ratio, diluted with boiling water and layers of dough are applied to the fabric. It is dried using directional blowing, cut into thin ribbons and dried in finished form.
To increase the plasticity of the kneading when preparing buckwheat noodles, starchy or gelling compounds can be added. In pasta factories in China, additives are often used for the same purpose: unfermented green tea, ground pumpkin seeds, soy, and nut mixtures.
A product made only from buckwheat or with the addition of a small amount of rice is not cheap, so you can often find noodles in which the main ingredient is only a third part, and the rest is wheat or rye flour.
How to cook buckwheat noodles at home:
- With wheat flour … Fried buckwheat is washed and dried thoroughly. Grind with a coffee grinder or hand mill. Knead the dough from 1, 5 glasses of buckwheat and 2, 5 wheat flour, driving in one yolk and adding hot water as needed. Slightly add some salt. Dense elastic dough is wrapped in food grade polyethylene, allowed to stand for 30 minutes. Then they are passed through a spaghetti machine, first turning into a layer, and then cutting into separate ribbons. If there is no such attachment for a food processor, roll out the dough by hand and cut into noodles. Do not roll the dough in several layers, as it may break. Dry the product by spreading it out in one layer, in the sun or in an oven with an open door at a temperature of 40 ° C.
- With rice flour … In this case, the ingredients are combined in the proportion: 2 parts of buckwheat flour and 1 part of rice flour. They sift everything, drive in chicken eggs - "by eye", dilute the batch with boiling water. If it is not possible to obtain an elastic dough, it is rolled several times into a layer, sprinkled with finely ground wheat flour and mixed again. When it is possible to obtain a non-brittle elastic dough, it is rolled out in a thin layer, cut and dried, as already described. To prevent individual strips from sticking together, you can sprinkle with rice flour.
At home, you can cook buckwheat noodles as usual, experimenting with the additives and the amount of the rest of the ingredients. With a fairly long hand kneading, an almost transparent short vermicelli can be made using 3 parts buckwheat flour and 1 part wheat flour with a high gluten content.
In this case, first mix the dry mixture, thoroughly rubbing it between your fingers, and then pour everything into the bowl of the combine and stir, adding a thin stream of boiling water. While the dough is hot, it is passed through a rolling attachment and then sliced in spaghetti mode. If the dough cools, it will start to break. For gluing, you can introduce protein. When drying, sprinkle the noodles with finely ground rice flour.
The composition and calorie content of buckwheat noodles
The nutritional value of a real Japanese nichon-sova, the recipe for which the Europeans have not been able to guess, is only 278 kcal per 100 g.
The calorie content of buckwheat noodles made with wheat (rice, and sometimes with rye) flour is 348 kcal per 100 g, of which:
- Proteins - 15 g;
- Fat - 1 g;
- Carbohydrates - 71 g;
- Dietary fiber - 10 g;
- Ash - 2.54 g;
- Water - 11.15 g.
Vitamins per 100 g:
- Lutein + Zeaxanthin - 220 mcg;
- Vitamin B1, thiamine - 0.417 mg;
- Vitamin B2, riboflavin - 0.19 mg;
- Vitamin B4, choline - 54.2 mg;
- Vitamin B5, pantothenic acid - 0.44 mg;
- Vitamin B6, pyridoxine - 0.582 mg;
- Vitamin B9, folate - 54 mcg;
- Vitamin E, alpha tocopherol - 0.32 mg;
- Gamma Tocopherol - 7.14 mg;
- Delta Tocopherol - 0.45 mg;
- Vitamin K, phylloquinone - 7 mcg;
- Vitamin PP - 6.15 mg.
Macronutrients per 100 g:
- Potassium, K - 577 mg;
- Calcium, Ca - 41 mg;
- Magnesium, Mg - 251 mg;
- Sodium, Na - 11 mg;
- Phosphorus, P - 337 mg.
Microelements per 100 g:
- Iron, Fe - 4.06 mg;
- Manganese, Mn - 2.03 mg;
- Copper, Cu - 515 μg;
- Selenium, Se - 5.7 μg;
- Zinc, Zn - 3.12 mg.
Digestible carbohydrates per 100 g:
- Mono- and disaccharides (sugars) - 2.6 g;
- Sucrose - 1.7 g.
Buckwheat noodles contain:
- Essential amino acids - 10 items;
- Replaceable amino acids - 8 types;
- Fatty acids - omega-3 and omega-6;
- Saturated fatty acids - 6 types;
- Monounsaturated fatty acids - palmitoleic, oleic and erucic;
- Polyunsaturated fatty acids - linoleic and linolenic.
The calorie content of boiled buckwheat noodles is significantly reduced - to 99-109 kcal per 100 g
The product becomes lighter from swelling. A standard portion for an adult is 200-250 g. So those who are losing weight can safely add the dish to their daily menu: the nutritional value, taking into account a small amount of olive oil, is no more than 220 kcal.
Useful properties of buckwheat noodles
The most useful slimming product is green vermicelli. Green tea is included as an additional ingredient. It contains much more useful substances, a pronounced diuretic effect due to the additive. Weight is reduced much faster.
The benefits of buckwheat noodles:
- Normalizes blood pressure. For hypertensive patients, green vermicelli is especially useful.
- Helps build muscle quickly.
- Increases hemoglobin levels.
- It has an antioxidant effect. Due to the high content of nutrients, it isolates free radicals traveling in the lumen of blood vessels.
- Accelerates metabolic processes, allows you to quickly recover from physical exertion.
- It stabilizes the work of the nervous system and allows you to cope with the effects of stress in a short time.
- Returns fast sleep.
- Increases potency.
- Strengthens the myocardium and stabilizes the cardiovascular system.
There are no contraindications for entering the diet for pregnant women, young children and the elderly. Additional additives improve the quality of the main product.
Contraindications and harm of buckwheat noodles
If you have a history of celiac disease, you need to carefully read what is written on the package. Only very expensive pasta made in Japan is lacking gluten. All other products contain gluten. If in buckwheat vermicelli there is rice flour (it contains the minimum amount of gluten), and celiac disease occurs without pronounced symptoms, it is permissible to enter small amounts into the diet.
Buckwheat noodles cause harm when you are allergic to any ingredient in the composition and when abused in persons with hypersensitivity of the digestive tract.
With an exacerbation of peptic ulcer disease, erosive gastritis and chronic diarrhea, it is better to refuse to use it.
Buckwheat noodle recipes
When experimenting with culinary recipes, it should be borne in mind that after eating a dietary product, a nutty aftertaste remains. This is reflected in the culinary qualities of the dishes. Therefore, the choice of spices should be approached with caution.
Not knowing how to cook buckwheat noodles can ruin the main course. Unlike rice, it requires boiling. If not cooked to readiness, there will be a heaviness in the stomach, overexposed - the dark stripes will stick together, and the dish will look unappetizing.
Regular noodles with rice or wheat flour are advised to cook for 10 minutes, with green tea - 12-14.
To get a more pronounced taste, it is recommended to pour in vegetable oil. The proportions of water and dry product are better than 10: 1, that is, 100 g of noodles per 1 liter of water. If the recipe says "to bring the pasta to half-readiness", then you need to throw the noodles into a colander, rinse with cool water, and only then simmer or cook.
Buckwheat noodle recipes:
- Casserole … Pieces of boiled meat, 200-250 g, finely chopped. The broth is not drained. Boil the pasta and allow excess liquid to drain. Sliced onions (1 onion) are fried in a frying pan until golden brown. Remove the onion, simmer 200 g of spinach in the same bowl in butter. The oven is heated to 180 ° C, a silicone deep mold is greased with butter. Lay out the ingredients in layers like a cake, alternating between noodles, onions, meat, spinach. Beat 2 eggs with 700 ml of meat broth, pour the casserole, place in the oven. Cooking time is 20 minutes. Soy or tomato sauce is served with the casserole.
- Buckwheat noodle soup … It is necessary to cook a rich chicken broth, to prepare the dish in the future, you will need 200 g of chicken breast and 300 ml of liquid, an egg, also boil the pasta separately - 80 g. Fillet is cut into portions and fried in soy sauce, sesame, red and black pepper. Spread noodles, chopped egg, meat in hot broth. The soup is salted and seasoned with soy sauce to taste. Please note: all ingredients are prepared separately.
- Buckwheat noodles with shrimps … The noodles, 1-2 standard bunches, are boiled, laid out in a colander, and then laid out on plates. Sesame oil is heated in a frying pan and 3-4 cloves of garlic are added. Peeled prawns are cooked in flavored oil to obtain a golden crust. Add them to the noodles. Then, in turn, fry: 100 g of champignons, zucchini cut into small pieces, grated carrots, sweet pepper ribbons. Everything is beautifully laid out on a platter, sprinkled with soy sauce, sprinkled with sesame seeds. Shrimp can be replaced with a seafood cocktail, octopuses or mussels can be added to them.
- Buckwheat noodles with vegetables … To prepare the dish, you need a Korean vegetable grater and a deep frying pan, preferably a wok. Boil vermicelli according to the method already described. Prepare vegetables: eggplant, carrots, zucchini, large bell peppers - red and yellow, red Yalta onions or 2 leeks. Chop a few garlic cloves. The leek stalk is cut lengthwise. Vegetables, starting with garlic, are fried in hot butter, sprinkled with sesame seeds. Without draining the oils with a garlic-vegetable aroma, spread the noodles, vegetables, pour over with a mixture of sauces - oyster and soy. Leave on fire for 3 minutes, stirring constantly. The hot dish is served in deep bowls or bowls. Salt, pepper and herbs are added to taste and desire. It is better for those who are losing weight to do without salt, especially since soy sauce gives a salty taste.
- Buckwheat noodles with chicken … Chicken meat, 200 g, cut along the fibers, leave to marinate in soy sauce with garlic. Boil the noodles separately. Preheat the pan, fry the meat in vegetable oil until tender, spread the boiled buckwheat vermicelli and, stirring thoroughly, stew in teriyaki sauce for 3 minutes. The dish is tasty and low in calories. Often other ingredients are also added to the recipe, for example, vegetables - carrots, tomatoes, bell peppers. The same dish is often prepared with pork. In this case, it is called yakisoba.
Interesting facts about buckwheat noodles
This product gained its popularity among the population of Asia due to the fact that after consumption a person felt full for a long time. Traditions are very strong in these countries, and one of them is moderation in food.
If in Russia it has long been believed that there is not enough - to offend the owners, then in Japan and China, on the contrary - moderation in food during a long conversation was a sign of respect. Therefore, the dish of small volume, for a long time muffling the feeling of hunger, was immediately appreciated.
However, housewives still prefer rice noodles. It is more neutral and goes well with almost all seasonings and sauces. Buckwheat has a pronounced taste. Buckwheat replaced rice only in poor harvest seasons.
Types of buckwheat pasta:
- Soba - with the addition of rice flour;
- Nihon-soba - with wheat flour;
- Tyukasoba - with eggs, Chinese noodles.
Acceptable additives to buckwheat flour in the manufacture of noodles: wheat, rye or oat flour, seaweed, green tea, corn starch.
The qualifications of the cook of a Japanese restaurant can be judged by the preparation of buckwheat noodles. It is served with tempura or in soups. If you have prepared a casserole, dish with vegetables or meat, as described above, you can conclude that the chef is a European, and cross the address of the institution from the list of Japanese or Chinese restaurants.
How to cook buckwheat noodles - watch the video:
At home, you can experiment endlessly with buckwheat noodles. According to those losing weight, it is worth replacing ordinary pasta with buckwheat, and you can forget about the feeling of hunger during the diet. For those who have to control their own weight, buckwheat noodles are the perfect choice.
