Buckwheat composition, chemistry, and processing

Ikeda, Katsuhiko

doi:10.1016/s1043-4526(02)44008-9

Cited by 132 publications

(91 citation statements)

References 120 publications

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“…Widely grown in Asia, Central and Eastern Europe, Fagopyrum esculentum Moench (common buckwheat) is traditionally used for pasta, blended bread and other types of flour 11 . Many positive physiological effects are associated with buckwheat.…”

Section: Introductionmentioning

confidence: 99%

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Phiarais

Schehl

Oliveira

et al. 2006

Journal of the Institute of Brewing

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The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buckwheat mash increased colour, extract levels, wort filtration, fermentability and total fermentable extract (TFE), along with decreasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% Biocellulase and 70% Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the proposed optimal regime, although no synergistic effect was found when the three enzymes were used together, the optimum conditions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability were achieved using a joint model. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of glutenfree beer from 100% malted buckwheat with careful optimisation of enzyme types and dosage levels.

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Section: Introductionmentioning

confidence: 99%

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Phiarais

Schehl

Oliveira

et al. 2006

Journal of the Institute of Brewing

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“…BW belongs to the Polygonaceae family and is taxonomically different from the Gramineae family to which belong cereals such as wheat, maize, and rice. However, BW seed has chemical, structural, and utilisation characteristics similar to those of cereal grains, and thus is usually classified as a cereal (Campell 1997;Ikeda 2002). BW, a pseudo-cereal, is commonly used as an important functional food.…”

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confidence: 99%

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Yıldız¹,

Bilgiçli²

2012

Czech J. Food Sci.

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Yıldız G., Bilgiçli N. (2012): Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş. Czech J. Food.Sci., 30: 534-540.The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

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“…Buckwheat is an important source of various health beneficial components, including dietary fiber, minerals, proteins, carbohydrates, vitamins, and certain essential minerals [1]. Furthermore, buckwheat protein has well-balanced amino acids and free from gluten which makes it useful for a person suffering from celiac disease [2]. Buckwheat protein suppresses cholesterol level and gallstone formation more strongly than soy protein isolate.…”

Section: Introductionmentioning

confidence: 99%

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

Siwatch

Yadav

2017

Asian J Pharm Clin Res

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (T o =66.6°C), peak temperature (T p =71.15°C), conclusion temperature (T c= 78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G') and loss modulus (G"). The value of tan ∂ was lower than 1 for native and processed buckwheat dough. Conclusion:The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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Buckwheat composition, chemistry, and processing

Cited by 132 publications

References 120 publications

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

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