Author:
Džafić Amela,Oručević Žuljević Sanja
Abstract
The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.
Reference136 articles.
1. Subhash B, Yadav GS, Singh R, Avasthem RK, Das A, Mohapatra KP, et al. Production technology and multifarious uses of Buckwheat (Fagopyrum spp.): A review. Indian Journal of Agronomy. 2018;63(4):118-130
2. Campbell CG. Buckwheat. Fagopyrum esculentum Moench. Promoting the conservation and use of underutilized and neglected crops. 19. In: Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute. Rome, Italy: CAB International; 1997
3. Keskitalo M, Ketoja E, Kontturi M, Maarit M, Pihlava JM, Rantamäki P, et al. Buckwheat—An old crop with new health prospects. NJF Report, Nordic Association of Agricultural Scientists. 2007;3(1):23-26
4. Zhang Z, Zhou M, Tang Y, Li F, Tang Y, Shao J, et al. Bioactive components in functional buckwheat food. Food Research International. 2012;49(1):389-395. DOI: 10.1016/j.foodres.2012.07.035
5. Giménez-Bastida J, Piskula M, Zieliński H. Recent advances in processing and development of buckwheat derived bakery and nonbakery products—A review. Polish Journal of Food and Nutrition Sciences. 2015;65(1):9-20. DOI: 10.1515/pjfns-2015-0005
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献