Starch content, chemical composition and baking suitability of six buckwheat varieties

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F21%3AN0000090" target="_blank" >RIV/25328859:_____/21:N0000090 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Starch content, chemical composition and baking suitability of six buckwheat varieties

Original language description

The content of starch, ash, protein and fat of six buckwheat (Fagopyrum esculentum) varieties was analysed on the ground unhulled seeds and in the flour prepared using Buhler MLU 202 mil!. The baking suitability of the flour obtained from each variety was tested by a baking test. The contents of rutin, protein and some nutritionally important elements (P, K, Ca, Mg, Cu, Mn, and Zn) in the unhulled seeds were compared with those of the individual milling fractions (break and reduction flour, fine and coarse bran). The aim of the study was to facilitate the food use of buckwheat and enable utilization of its nutritional benefits.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedings of the 17th International Conference on Polysaccharides- Glycoscience

ISBN

978-80-88307-07-5

ISSN

2336-6796

e-ISSN

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Number of pages

5

Pages from-to

107-111

Publisher name

Czech Chemical Society

Place of publication

Praha

Event location

Praha

Event date

Nov 11, 2021

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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