Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review

Juan Antonio Giménez-Bastida

,

Mariusz K. Piskuła

,

Henryk Zieliński

Publication date: 2015-03-31

Pol. J. Food Nutr. Sci. 2015;65(1):9–20

DOI: https://doi.org/10.1515/pjfns-2015-0005

KEYWORDS

bioactive compounds

buckwheat derived products

quality and functionality

ABSTRACT

The functional food development is one of the most interesting fields of the food industry. The knowledge of the effects of processing is essential in order to optimize the conditions and to obtain functional foods rich in bioactive compounds. Many functional buckwheat derived bakery and non-bakery products have been put into production including buckwheat enhanced breads, biscuits, snacks, noodles, tea, tarhana, sprouts, and finally buckwheat honey. This article reviews the studies carried out in the past few years in relation to the effects of processing on bioactive compounds in buckwheat derived bakery and non-bakery products, and on their overall nutritional value and consumer acceptance. Finally, the future trends in buckwheat processing are addressed.

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2.

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3.

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6.

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LWT

13.

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19.

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21.

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22.

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production
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23.

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24.

Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment
Yao Xiao, Hang Liu, Ting Wei, Jing Shen, Min Wang
LWT

25.

Bioactive Factors and Processing Technology for Cereal Foods
Hongyan Li

26.

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27.

Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour
Fang Liu, Caian He, Lijing Wang, Min Wang
International Journal of Food Science & Technology

28.

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria
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29.

Buckwheat noodles: processing and quality enhancement
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30.

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Surabhi Jasrotia, Romesh Salgotra

31.

Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder
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Molecules

32.

Pseudocereals [Working Title]
Amela Džafić, Žuljević Oručević

33.

Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit
Verena Wiedemair, Kathrin Gruber, Nataly Knöpfle, Katrin Bach
Molecules

34.

A concise review on buckwheat materials based ready to serve and ready to eat food products
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35.

Improvement of buckwheat noodles quality via differential pressure explosion puffing (DPEP): cooking and structural quality
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International Journal of Food Engineering

36.

Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat
Yueying Yao, Wenmeng He, Xifan Cai, Alaa Bekhit, Baojun Xu
International Journal of Food Science & Technology

37.

Nutritional properties and amino acid profile of buckwheat bread
Stanislaw Kowalski, Anna Mikulec, Barbara Mickowska, Krzysztof Buksa
Journal of Food Science and Technology

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