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 Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

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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