. Digital photographs of the slurries that settled for 1 h, 5 h and 24 h, respectively (A); flow rate of settling slurries under the action of gravity (B); relationshipbetween stress and shear rate (C); and relationship between viscosity and shear rate (D) of buckwheat flour slurry. SM, stone-milled buckwheat flour; HM, hammermilled buckwheat flour; LG-5 and LG-10, laboratory-grinded buckwheat flour with 5 min and 10 min steaming prior to grinding, respectively; L/S, volume ratio ofupper layer (supernatant) to lower layer (precipitate) in the measuring cylinders.