Recent advances in processing and development of buckwheat derived bakery and non-bakery products - a review

• Autorzy: Gimenez-Bastida J.A. , Piskula M.K. , Zielinski H.
• Języki publikacji: EN

Abstrakty

EN

The functional food development is one of the most interesting fi elds 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 fi nally 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.

Słowa kluczowe

EN

bioactive compound; processing; buckwheat; buckwheat product; baked product; non-bakery product; quality; functionality

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2015
• Tom: 65
• Numer: 1
• Opis fizyczny: p.9-20,fig.,ref.

Twórcy

autor

Gimenez-Bastida J.A.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, P.O.Box 55, 10-748 Olsztyn, Poland

autor

Piskula M.K.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, P.O.Box 55, 10-748 Olsztyn, Poland

autor

Zielinski H.

• Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, P.O.Box 55, 10-748 Olsztyn, Poland

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Identyfikatory

DOI

10.1515/pjfns-2015-0005