Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95157" target="_blank" >RIV/60460709:41210/23:95157 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/23:43926546
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/16/3055#" target="_blank" >https://www.mdpi.com/2304-8158/12/16/3055#</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12163055" target="_blank" >10.3390/foods12163055</a>

Result language
angličtina
Original language name
Buckwheat Flour (Fagopyrum esculentum Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
Original language description
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology

Project
<a href="/en/project/LM2023064" target="_blank" >LM2023064: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
R - Projekt Ramcoveho programu EK

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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