Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - a Review

被引：52

作者：

Gimenez-Bastida, Juan Antonio ^{[1
]}

Piskula, Mariusz K. ^{[1
]}

Zielinski, Henryk ^{[1
]}

机构：

[1] Polish Acad Sci, Div Food Sci, Inst Anim Reprod & Food Res, PL-10748 Olsztyn, Poland

来源：

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2015年 / 65卷 / 01期

基金：

欧盟第七框架计划;

关键词：

buckwheat; bioactive compounds; processing; buckwheat derived products; quality and functionality; ANTIOXIDANT ACTIVITY; IN-VITRO; FUNCTIONAL-PROPERTIES; RUTIN CONTENT; HIGH-PRESSURE; TARTARY; FLOUR; ESCULENTUM; COMMON; QUALITY;

D O I：

10.1515/pjfns-2015-0005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：9 / 20

页数：12

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