Affiliation:
1. Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
2. Department of Microbiology, Nutrition and Dietetics, Czech University of Live Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
Abstract
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.
Funder
METROFOOD-CZ research infrastructure project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference38 articles.
1. Moudrý, J., Kalinová, J., Petr, J., and Michalová, A. (2005). Pohanka a Proso, ÚZPI. (In Czech).
2. Arendt, E.K., and Dal Bello, F. (2008). Gluten-Free Cereal Products and Beverages, Academic Press.
3. Strategic enhancement of genetic gain for nutraceutical development in buckwheat: A genomics-driven perspective;Joshi;Biotech. Adv.,2020
4. Treasure from garden: Bioactive compounds of buckwheat;Huda;Food Chem.,2021
5. Weisskopf, A., and Fuller, D.Q. (2014). Encyclopedia of Global Archaeology, Springer. Available online: https://link.springer.com/referenceworkentry/10.1007/978-1-4419-0465-2_2310.
Cited by
2 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