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The concentration of amylose, which is synthesised using granule‐bound starch synthase, affects the physical properties of food. However, no studies have focused on starch properties and physical characteristics of low‐amylose buckwheat. Here, we hypothesised that low‐amylose buckwheat would be useful to produce new buckwheat products because low‐amylose characteristics change the texture of buckwheat food. In this study, we bred relatively low‐amylose buckwheat compared to wild type and investigated the causative genes of the traits, starch properties and physical properties of noodles. In the GBSSa mutant, the amylose concentration was lower than that in the wild type. Compared with the wild type, the mutant exhibited the following traits: Amylose concentration decreased by approximately 2%, setback in the Rapid Visco Analyzer decreased by 30 points and the physical characteristics of noodles in the sensory analysis were soft and sticky. These results suggest that this trait may be useful for changing the texture of foods. In addition, the mutant is promising for producing new foods with physical characteristics that are different from those of the wild type. [ABSTRACT FROM AUTHOR]

An important breeding issue in buckwheat is to increase its resistance to lodging, which can result in the loss of yield and quality of buckwheat foods. We developed the semidwarf buckwheat 'Kyukei 50', which has a short plant height and a strong lodging resistance. The internode length of 'Kyukei 50' was shorter than that of the summer‐sown standard variety 'HITACHIAKISOBA'. Progeny analysis revealed that the semidwarf trait was dominated by at least one recessive gene. Compared with 'HITACHIAKISOBA', in 'Kyukei 50', the time of maturation was earlier, and the pre‐harvest sprouting resistance was the same, indicating that 'Kyukei 50' is suitable for sowing in both spring and summer. 'Kyukei 50' exhibits the 'green flower type' shattering resistance trait and, therefore, has a thick pedicel; breaking tensile strength is approximately two‐fold stronger than that of 'HITACHIAKISOBA'. The yield of 'Kyukei 50' is the same as that of 'HITACHIAKISOBA'. In addition, the lowest seed height of 'Kyukei 50' was >17 cm. These results indicate that the 'Kyukei 50' is a promising breeding line for lodging resistance and loss of harvesting machinery. [ABSTRACT FROM AUTHOR]

Contamination of rutinosidase is a major problem for rutin-rich food due to the hydrolysis of the functional compound rutin and generation of strong bitterness caused by the hydrolyzed moiety quercetin. This problem sometimes occurs between the trace and normal rutinosidase Tartary buckwheat varieties. Here, we developed a simple and rapid method for rutinosidase detection in 'ripening seeds using UV light' and in 'dough using alum-flavonoid complexation' from Tartary buckwheat (Fagopyrum tataricum Gaertn.). Normal rutinosidase seeds can be distinguished from trace-rutinosidase mature seeds and ripening young seeds using a rutin solution by comparing the muddiness, which corresponds to quercetin generation. In dough, we detected a threefold relative increase in rutinosidase activity corresponding to 1% contamination of normal rutinosidase flour with trace-rutinosidase flour within 65 min. These methods do not require expensive apparatuses and toxic chemicals and are therefore promising for detecting and preventing contamination by rutinosidase, e.g., in food processing factories. [ABSTRACT FROM AUTHOR]

Buckwheat (Fagopyrum esculentum) is recognized as an important traditional crop in some regions, and its taste is an important characteristic. Of the three cultivated buckwheat species, Tartary buckwheat (Fagopyrum tataricum) and perennial buckwheat (Fagopyrum cymosum) have strong bitterness in their seeds, which has prevented the wider use of the seeds of these varieties. In Tartary buckwheat, some studies have focused on the cause of strong bitterness generation. Tartary buckwheat seeds contain large amounts of the functional compounds rutin and rutinosidase, and rutin hydrolysis by rutinosidase has been found to be the trigger of rutin hydrolysis. Therefore, a variety with only a trace of rutinosidase and with reduced bitterness is required. The rutinosidase in Tartary buckwheat seeds consists of two major isozymes with very similar enzymatic characteristics, which can hydrolyze flour rutin within several minutes after the addition of water. Recently, the trace-rutinosidase variety Manten-Kirari in Tartary buckwheat was developed. The trace-rutinosidase characteristics were dominated by a single recessive gene. In 'Manten-Kirari' dough and foods, such as breads, confectionaries, and noodles, the rutin residual ratio was higher and bitterness was reduced compared to that of the normal-rutinosidase variety. In this review, we summarize the detailed research on the breeding of buckwheat related to reducing bitterness and rutin hydrolysis. [ABSTRACT FROM AUTHOR]

Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality., (Copyright © 2020 by JAPANESE SOCIETY OF BREEDING.)