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Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review
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Publication date: 2015-03-31
Pol. J. Food Nutr. Sci. 2015;65(1):9–20
KEYWORDS
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.
CITATIONS (28):
1.
Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics
Dorota Szawara-Nowak, Natalia Bączek, Henryk Zieliński
Journal of Food Science and Technology
Dorota Szawara-Nowak, Natalia Bączek, Henryk Zieliński
Journal of Food Science and Technology
2.
Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments
Minsu Oh, Imkyung Oh, Sungmin Jeong, Suyong Lee
Food Chemistry
Minsu Oh, Imkyung Oh, Sungmin Jeong, Suyong Lee
Food Chemistry
4.
Sensory analysis and aroma compounds of buckwheat containing products—a review
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Critical Reviews in Food Science and Nutrition
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Critical Reviews in Food Science and Nutrition
5.
Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro
Zhongwei Chen, Qingqing Huang, Qing Xia, Baoping Zha, Jun Sun, Bin Xu, Yong-Cheng Shi
Food Chemistry
Zhongwei Chen, Qingqing Huang, Qing Xia, Baoping Zha, Jun Sun, Bin Xu, Yong-Cheng Shi
Food Chemistry
6.
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
Henryk Zieliński, Joanna Honke, Natalia Bączek, Anna Majkowska, Małgorzata Wronkowska
LWT
Henryk Zieliński, Joanna Honke, Natalia Bączek, Anna Majkowska, Małgorzata Wronkowska
LWT
8.
Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing
Yongxiang Liu, Chunzhi Cai, Yiliang Yao, Baojun Xu
Journal of the Science of Food and Agriculture
Yongxiang Liu, Chunzhi Cai, Yiliang Yao, Baojun Xu
Journal of the Science of Food and Agriculture
10.
Proteins of Amaranth (Amaranthusspp.), Buckwheat (Fagopyrumspp.), and Quinoa (Chenopodiumspp.): A Food Science and Technology Perspective
Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen Jansens, Lomme Deleu, Jan Delcour
Comprehensive Reviews in Food Science and Food Safety
Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen Jansens, Lomme Deleu, Jan Delcour
Comprehensive Reviews in Food Science and Food Safety
11.
Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas
Anita Kumari, Harinder Chaudhary
Critical Reviews in Biotechnology
Anita Kumari, Harinder Chaudhary
Critical Reviews in Biotechnology
12.
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread
Anna Mikulec, Stanisław Kowalski, Renata Sabat, Łukasz Skoczylas, Małgorzata Tabaszewska, Anna Wywrocka-Gurgul
LWT
Anna Mikulec, Stanisław Kowalski, Renata Sabat, Łukasz Skoczylas, Małgorzata Tabaszewska, Anna Wywrocka-Gurgul
LWT
13.
Simultaneous determination of atropine and scopolamine in buckwheat and related products using modified QuEChERS and liquid chromatography tandem mass spectrometry
Hongping Chen, Jesús Marín-Sáez, Roberto Romero-González, Frenich Garrido
Food Chemistry
Hongping Chen, Jesús Marín-Sáez, Roberto Romero-González, Frenich Garrido
Food Chemistry
14.
Buckwheat as a Functional Food and Its Effects on Health
Juan Giménez-Bastida, Henryk Zieliński
Journal of Agricultural and Food Chemistry
Juan Giménez-Bastida, Henryk Zieliński
Journal of Agricultural and Food Chemistry
15.
Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds
Joanna Klepacka, Agnieszka Najda
International Journal of Food Science & Technology
Joanna Klepacka, Agnieszka Najda
International Journal of Food Science & Technology
16.
Abiotic stress affects the yield and nutrients of buckwheat grains
Grażyna Podolska, Danuta Górecka, Hamman Russel, Krzysztof Dziedzic, Edyta Boguszewska
Zemdirbyste-Agriculture
Grażyna Podolska, Danuta Górecka, Hamman Russel, Krzysztof Dziedzic, Edyta Boguszewska
Zemdirbyste-Agriculture
18.
Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis
Liangkui Li, Georg Lietz, Chris Seal
Nutrients
Liangkui Li, Georg Lietz, Chris Seal
Nutrients
19.
Buckwheat Germplasm in the World
Oksana Sytar, Wioletta Biel, Iryna Smetanska, Marian Brestic
Oksana Sytar, Wioletta Biel, Iryna Smetanska, Marian Brestic
20.
A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill)
Xiaolong Ji, Lin Han, Fang Liu, Sheng Yin, Qiang Peng, Min Wang
International Journal of Biological Macromolecules
Xiaolong Ji, Lin Han, Fang Liu, Sheng Yin, Qiang Peng, Min Wang
International Journal of Biological Macromolecules
21.
Variations in Accumulation of Lignin and Cellulose and Metabolic Changes in Seed Hull Provide Insight into Dehulling Characteristic of Tartary Buckwheat Seeds
Chao Song, Chengrui Ma, Dabing Xiang
International Journal of Molecular Sciences
Chao Song, Chengrui Ma, Dabing Xiang
International Journal of Molecular Sciences
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
Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, Krzysztof Żyła
Biomolecules
Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, Krzysztof Żyła
Biomolecules
23.
Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity
Małgorzata Przygodzka, Henryk Zieliński
Chemical Papers
Małgorzata Przygodzka, Henryk Zieliński
Chemical Papers
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
Yao Xiao, Hang Liu, Ting Wei, Jing Shen, Min Wang
LWT
26.
POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY
Viktorija Stamatovska, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, Marija Menkinoska
Applied Researches in Technics, Technologies and Education
Viktorija Stamatovska, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, Marija Menkinoska
Applied Researches in Technics, Technologies and Education
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
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
Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Piskuła
Antioxidants
Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Piskuła
Antioxidants
RELATED ARTICLE
Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.
Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.