Recent advances in development of gluten-free buckwheat products
JA Giménez-Bastida, M Piskuła, H Zieliński - Trends in Food Science & …, 2015 - Elsevier
Highlights•Simplified diagram of the buckwheat gluten-free products is reviewed.•We review
nutritional quality of buckwheat gluten-free products.•We review consumer acceptance …
nutritional quality of buckwheat gluten-free products.•We review consumer acceptance …
Plant-based food by-products: Prospects for valorisation in functional bread development
The industrial and small-scale processing of plant-based food materials is associated with
by-products that may have a negative impact on the environment but could add value to …
by-products that may have a negative impact on the environment but could add value to …
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase
Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition,
and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten …
and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten …
Buckwheat flour inclusion in Chinese steamed bread: Potential reduction in glycemic response and effects on dough quality
The present study investigates the effects of incorporating buckwheat flour (BW) into
Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15%) of BW were added into …
Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15%) of BW were added into …
Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum
I Kreft, M Germ, A Golob, B Vombergar, A Vollmannová… - Molecules, 2022 - mdpi.com
In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts.
Tartary buckwheat contains protecting substances, which make it possible for plants to …
Tartary buckwheat contains protecting substances, which make it possible for plants to …
[PDF][PDF] Farklı bitki sıklıklarının karabuğday'da (Fagopyrum esculentum Moench.) verim ve bazı verim unsurlarına etkisi
Özet Bu araştırma, insan ve hayvan beslenmesi yanında birçok farklı kullanım alanına sahip
Karabuğdayın (Fagopyrum esculentum Moench)(populasyon) farklı bitki sıklıklarında …
Karabuğdayın (Fagopyrum esculentum Moench)(populasyon) farklı bitki sıklıklarında …
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
A molecular and material science approach is used to describe the influence of coarse and
fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given …
fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given …
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads
Increasing preference of consumers and bakers towards bread manufactured with mixed
flours and/or sourdough drove us to investigate about influence of flours and sourdough on …
flours and/or sourdough drove us to investigate about influence of flours and sourdough on …
Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour
Buckwheat is a good source of dietary fibre, protein and minerals, which has many
beneficial effects on human health. However, previous research has illustrated that the …
beneficial effects on human health. However, previous research has illustrated that the …
Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels
This study investigated the effects of different levels of buckwheat bran inclusion onto the
physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels …
physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels …