Effect of subcritical water flash release processing on buckwheat flour properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12399
Abstract: BACKGROUND Buckwheat (Fagopyrum esculentum) is rich in bioactive components. However, many of these components are trapped within cellular structures, making them inaccessible. Buckwheat flour was hydrothermally modified using subcritical water coupled with a flash pressure… read more here.
Keywords: buckwheat flour; subcritical water; water; buckwheat ... See more keywords
Buckwheat digestibility affected by the chemical and structural features of its main components
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.06.001
Abstract: Abstract To understand the mechanisms of buckwheat digestion, in vitro and in vivo digestibility of buckwheat flour (BF), buckwheat starch (BS), defatted buckwheat flour (DFBF), and deproteinized buckwheat flour (DPBF) were investigated. The results showed… read more here.
Keywords: buckwheat digestibility; buckwheat flour; digestibility; digestibility affected ... See more keywords
Effects of different milling methods on physicochemical properties of common buckwheat flour
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.033
Abstract: Abstract Physicochemical properties of common buckwheat flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different… read more here.
Keywords: different milling; physicochemical properties; value; buckwheat flour ... See more keywords
Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108305
Abstract: This study investigated the physicochemical, nutritional and sensorial characteristics of beef burgers formulated with quinoa flour (QF) and buckwheat flour (BWF) as replacers of the mixture of soy protein powder (SP) and bread crumb (BC).… read more here.
Keywords: beef; buckwheat flour; burger; soy protein ... See more keywords
Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1052730
Abstract: This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the original color… read more here.
Keywords: buckwheat flour; extrusion; tartary buckwheat; properties health ... See more keywords
Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182722
Abstract: The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet… read more here.
Keywords: buckwheat flour; buckwheat noodles; extruded whole; jet milling ... See more keywords