Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition
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 b...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3055 |
| _version_ | 1797584772738842624 |
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| author | Pavel Skřivan Diana Chrpová Blanka Klitschová Ivan Švec Marcela Sluková |
| author_facet | Pavel Skřivan Diana Chrpová Blanka Klitschová Ivan Švec Marcela Sluková |
| author_sort | Pavel Skřivan |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T23:56:24Z |
| format | Article |
| id | doaj.art-8ecac749f84540a49ce402bef40afc86 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:24Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8ecac749f84540a49ce402bef40afc862023-11-19T01:06:09ZengMDPI AGFoods2304-81582023-08-011216305510.3390/foods12163055Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human NutritionPavel Skřivan0Diana Chrpová1Blanka Klitschová2Ivan Švec3Marcela Sluková4Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech RepublicDepartment of Microbiology, Nutrition and Dietetics, Czech University of Live Sciences Prague, Kamýcká 129, 165 00 Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech RepublicDepartment of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech RepublicBuckwheat 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.https://www.mdpi.com/2304-8158/12/16/3055buckwheatbuckwheat flourmill processingquality parametersnutritional benefits |
| spellingShingle | Pavel Skřivan Diana Chrpová Blanka Klitschová Ivan Švec Marcela Sluková Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition Foods buckwheat buckwheat flour mill processing quality parameters nutritional benefits |
| title | Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition |
| title_full | Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition |
| title_fullStr | Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition |
| title_full_unstemmed | Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition |
| title_short | Buckwheat Flour (<i>Fagopyrum esculentum</i> Moench)—A Contemporary View on the Problems of Its Production for Human Nutrition |
| title_sort | buckwheat flour i fagopyrum esculentum i moench a contemporary view on the problems of its production for human nutrition |
| topic | buckwheat buckwheat flour mill processing quality parameters nutritional benefits |
| url | https://www.mdpi.com/2304-8158/12/16/3055 |
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